Vegetable-Stuffed Steamed Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
dough ingredients: * 3 c flour (see note above) * 1 tsp dry yeast * 1 T sugar * 1 c + 1/4 c warm water * 1 tsp oil * 1/2 tsp baking powderFilling ingredients : * 10 oz fresh or frozen chopped spinach * 1 c cooked noodles, chopped into roughly 1/2″ lengths (preferably rice noodles or bean thread, but even spaghetti will do) * 3 scallions, minced, or 1/2 leek, minced * 1/4 c garlic chives, chopped or regular chives, chopped (optional) * 1 T light soy sauce * 1 T sesame oil * 1/2 tsp salt, to taste
dough method:
1. Dissolve the yeast and sugar in 1 c warm (not hot!) water. Stir and let it rest (proof) for 5 m.
2. Place the flour in the bowl of a food processor, turn the processor on, and add the yeast mixture in a thin stream. When all the liquid has been added, the dough should come together in a ball that goes around the bowl a few times. If you need to add more liquid, use the remaining 1/4 c, adding very slowly just until the ball forms.
3. Put the oil in the bottom of a mixing bowl, take the dough out of the processor and place it in the mixing bowl. Run it around the bowl, in effect greasing the bowl and the bottom of the dough.
4. Turn the dough over, cover with a damp kitchen towel and let it rise in a warm place for approximately 1.5 hours or until it doubles in size. I have found that a gas oven with a hot pilot light is perfect for this purpose. Or you can turn your electric oven on warm (no more than 170F) for a few minutes as you proof the yeast, turn it off while you make the dough, and place the bowl in the oven to let the dough rise.
5. When the dough has doubled, punch it down into a flat circle, add the baking powder, fold the dough around it and knead for approximately 5 m, or until very smooth. (There are all kinds of ways to tell when kneading is done – in culinary school I was told it should feel and look like a baby’s bottom! If it starts to look stringy or the outer layer/skin breaks, it’s overdone, and you should let it rest a bit before using it.)
6. You’re now ready to try your hand at making mantou, steamed buns, or baozi, filled buns!
Filling method :
1. If you’re using fresh spinach, blanch and shock it, then squeeze out all the liquid you can. If you’re using frozen spinach, thaw it and squeeze it well.
2. Combine all the filling ingredients, seasoning to taste with salt – you may not need to add any.
3. Divide the dough in 1/2, keeping one half in a bowl under a damp cloth.
4. Roll or pat the first 1/2 into a rough circle, being sure to press out any air bubbles as you go. If your dough is the right texture, you shouldn’t need to add extra flour, but it’s okay if you need to flour the counter a bit.
5. Poke your thumbs through the middle to make a doughnut shape, then cut that on one side to achieve a cylinder.
6. Roll the cylinder between your hands and the counter until it is approximately 1 foot long.
7. With a bench scraper or very sharp knife, cut the cylinder into 12 sections.
8. Roll the dough pieces one at a time into a ball, then flatten each into a small circle.
9. Place 1 T of filling in the center of a circle, then keeping your thumb roughly over the middle of the filling, start bringing the edge of the circle up to the thumb, crimping it into little pleats as you turn the circle slightly in your opposite hand. You should end up with a tiny hole at the top of a round bun – pinch this tightly closed.
10. Place each roll on a square of paper and transfer to the steamer rack.
11. Repeat steps 2-9 with the second 1/2 of the dough, then stack and cover the steamer racks.
12. Allow the buns to rise 20 m.
13. Steam for 8-10 m. Be careful when removing the steamer cover to catch the condensation on the lid with a towel – don’t let it pour onto the buns.
Number of Servings: 24
Recipe submitted by SparkPeople user JYLLAVA.
1. Dissolve the yeast and sugar in 1 c warm (not hot!) water. Stir and let it rest (proof) for 5 m.
2. Place the flour in the bowl of a food processor, turn the processor on, and add the yeast mixture in a thin stream. When all the liquid has been added, the dough should come together in a ball that goes around the bowl a few times. If you need to add more liquid, use the remaining 1/4 c, adding very slowly just until the ball forms.
3. Put the oil in the bottom of a mixing bowl, take the dough out of the processor and place it in the mixing bowl. Run it around the bowl, in effect greasing the bowl and the bottom of the dough.
4. Turn the dough over, cover with a damp kitchen towel and let it rise in a warm place for approximately 1.5 hours or until it doubles in size. I have found that a gas oven with a hot pilot light is perfect for this purpose. Or you can turn your electric oven on warm (no more than 170F) for a few minutes as you proof the yeast, turn it off while you make the dough, and place the bowl in the oven to let the dough rise.
5. When the dough has doubled, punch it down into a flat circle, add the baking powder, fold the dough around it and knead for approximately 5 m, or until very smooth. (There are all kinds of ways to tell when kneading is done – in culinary school I was told it should feel and look like a baby’s bottom! If it starts to look stringy or the outer layer/skin breaks, it’s overdone, and you should let it rest a bit before using it.)
6. You’re now ready to try your hand at making mantou, steamed buns, or baozi, filled buns!
Filling method :
1. If you’re using fresh spinach, blanch and shock it, then squeeze out all the liquid you can. If you’re using frozen spinach, thaw it and squeeze it well.
2. Combine all the filling ingredients, seasoning to taste with salt – you may not need to add any.
3. Divide the dough in 1/2, keeping one half in a bowl under a damp cloth.
4. Roll or pat the first 1/2 into a rough circle, being sure to press out any air bubbles as you go. If your dough is the right texture, you shouldn’t need to add extra flour, but it’s okay if you need to flour the counter a bit.
5. Poke your thumbs through the middle to make a doughnut shape, then cut that on one side to achieve a cylinder.
6. Roll the cylinder between your hands and the counter until it is approximately 1 foot long.
7. With a bench scraper or very sharp knife, cut the cylinder into 12 sections.
8. Roll the dough pieces one at a time into a ball, then flatten each into a small circle.
9. Place 1 T of filling in the center of a circle, then keeping your thumb roughly over the middle of the filling, start bringing the edge of the circle up to the thumb, crimping it into little pleats as you turn the circle slightly in your opposite hand. You should end up with a tiny hole at the top of a round bun – pinch this tightly closed.
10. Place each roll on a square of paper and transfer to the steamer rack.
11. Repeat steps 2-9 with the second 1/2 of the dough, then stack and cover the steamer racks.
12. Allow the buns to rise 20 m.
13. Steam for 8-10 m. Be careful when removing the steamer cover to catch the condensation on the lid with a towel – don’t let it pour onto the buns.
Number of Servings: 24
Recipe submitted by SparkPeople user JYLLAVA.
Nutritional Info Amount Per Serving
- Calories: 80.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 108.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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