Bokchoi Steam Bun




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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!

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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
Sugar 20g
Oil 30g
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
Salt 1tsp
Sugar 1Tsp
Oil 1Tsp
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.

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    16 Discussions


    9 years ago on Step 3

     eggs won't make it vegan. you could use tofu crumbles of seitan if you wanted to make it vegan

    5 replies

    Sorry I didn't know the difference between Vegan and Vegetarian =)
    But I do now !
    Tofu crumbles sounds like a great  idea too, they would absorb the seasoning as much as egg does.

    Eggs aren't vegetarian, that is an eggitarian. I'm a vegetarian and that means no eggs but other dairy products are allowed. (milk, cheese etc)


    Reply 8 years ago on Step 3

    Eggs are in fact vegetarian. They type of vegetarianism you subscribe to is called lacto-vegetarian. Meaning you eat no meat and eggs, but eat dairy products.


    Reply 7 years ago on Introduction

    Not in all countries. In india, vegetarians don;t eat eggs. It's a strict No No. In fact the jain vegetarians (smaller division) consider all things like garlic and etc also non veg and don;t eat them, :-O


    Reply 7 years ago on Introduction

    Actually not all vegetarians eat eggs.... Ovo vegetarians to be VERY specific eat eggs... None of the Indian vegetarians eat eggs.... (if they do they aren't considered vegetarians in India or by Indians)

    Gary Viveiros

    8 years ago on Step 3

    Best definition I've heard for making a vegan dish "If it has a face, you can't use it or it's by-products". That pretty-much settles it if you are concerned about making something acceptable for a vegan-oriented person to eat. As for me, I go for the saying "It's not what goes into the mouth that defiles a person, but rather what comes out" If you're cooking for someone else, though, you have to consider their preferences for their conscience sake, however.

    nubiana str

    9 years ago on Introduction

    I would love to make them for my friend,but she's gluten-intolerant. Need a gluten-free flour to make them.

    1 reply

    If you want gluten-free, just use one of those rice-paper wraps that the Thai and Vietnamese use to make their 'spring-roll' wraps.  They come in circular containers, about 5 to 6 inches in diameter and are stacked a height of about an inch.  Peel them apart and wrap them around the filling.  The Asians prefer a peanut/sesame/so,y sauce but you can use Asian-style salad dressing as an OK substitute.  It is usually eaten as a cold dish, so find something as a filling that tastes good in a cold salad, for example.  

    in most oriental super markets, if you live in canada, i know they carry Bokchoi in Loblaws, No frills, Metro and Longos

    if you really cant find it, you can use spinach or other soft greens


    8 years ago on Introduction

    These look great.
    Are they similar to the smaller filled 'dumplings' in Chinese cuisine? They look kinda similar except bigger

    1 reply