Introduction: Bokchoi Steam Bun
Who doesn't want a hot steam bun when they are hungry?
This dough is more chewy and more of a North Eastern China style.
Try it to see if you like it!
Step 1: First 1/2 of the Bun Dough
The dough using the combination of two different kind of doughs to create a smooth fluffy texture
A) Old Bun Dough base Recipe:(makes about 100g)
All purpose flour 60g
Instant dry yeast 1/4 tsp
Sugar small a pinch
Warm water 45g
Salt a pinch
1- yeast +sugar + warm water, stir to dissolve, let it sit for 5min
2- Mix salt with flour, make a hole in the middle, stir in the yeast water
3- Knead for 5-6 min, then form the dough into a ball with smooth surface
4- Spray some water on the dough, cover in a container, let it raise in the refrigerator for 5-6 hours or over night
Step 2: Second 1/2 of the Bun Dough
B) The main Bun Dough:
Old Bun Dough base 100g
All purpose flour 300g
Instant yeast 1/2 tsp
Warm Milk 180g
Salt a pinch
1- Warm the milk for 20 sec in the microwave, stir in yeast, sit for 5min
2- Mix flour, sugar and salt in a big bowl, make a hole in the middle, pour the yeast mixture and oil, stir until combined
3- Add the old bun dough base, knead for 7-8min
4- Roll into a big ball, spray some water and cover for 1.5 hour
Step 3: Prepare the BokChoi Stuffing
Ground pork 1Lb (you can substitute with other kind of ground meat or 3 scramble eggs for vegan)
BokChoi 2cups (uncooked)
Ginger 3slices (finely chopped)
Small carrot 1 (peeled and finely chopped)
Mushroom 4-5 (chopped, optional)
Corn starch 1Tsp
Soy sauce 3 Tsp
Rice wine 1Tsp (optional)
White pepper a pinch
1- After all the chopping, wash your Bokchoi a few times because they usually have a lot of sands, I suggest to cut them in halves to get the inside clean too
2- Put your clean Bokchoi in a microwaveable bowl, cover with a microwave lid or microwaveable plastic wrap, heat it up for 2min
3- Let it cool for 5min before handling the Bokchoi, chop them finely and squeeze all the liquid out, discard the liquid
4- Now mix all the ingredients with the Bokchoi, set it aside
Step 4: Assemble the Bun!
1- Before you start making the yummy buns, cut 18 small squares of parchment paper
2- Dust some flour on the surface where you are going to roll the dough, make sure your hand is always dusted with flour too
3- Punch off the air of the dough in its bowl, move it to the working surface, roll it to a long rope
4- Divide the dough into 18 small pieces, put them back into the bowl and cover with a wet towel before using
5- Take the dough out one at a time, roll into a ball and then roll it flat to a 8cm round shape
6- Now put about 1 Tsp of your stuffing in the middle of the dough, slowly gather the edge together by making small ruffles
7- Place the bun on a parchment paper, keep them on a plate cover with wet towel before steaming, which allow the bun to rise for another 30min while you are making other ones
8- Steam the buns for 12min on high heat, remember to give each of them some space because the steam does the magic and the buns will double their size after cooked
Step 5: Tips!
The trick to keep the buns nice and fluffy with a smooth surface: is to leave a small gap open after 8min on the steaming process. At 12min, turn off the heat and allow the buns to remain there for extra 3min, at this time the lid is still covered with a small gap to allow the extra steam to come out. This way the buns are slowly changing its temperature and will not shrink.
Check out http://caroldolly.blogspot.com for more details!
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