4 hrs 30 mins
Girl from India's Note:
This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.
My Private Note
Units: US | Metric
- 1 tablespoon active dry yeast
- 1 teaspoon white sugar
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/2 cup warm water or 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 1 tablespoon vegetable oil or 1 tablespoon peanut oil
- 1/2 teaspoon black pepper (optional)
- 1/2 teaspoon baking powder
- 1In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
- 2Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
- 3Mix everything to a dough.
- 4Turn it on to a floured work surface and knead it until it is smooth.
- 5Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
- 6Punch down the dough with the back of your fist to flatten on a floured board.
- 7Sprinkle the baking powder over and knead for a few minutes.
- 8Shape the dough into 24 rolls.
- 9Keep each ball on a wax paper and let it rise for another 30 minutes.
- 10You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
- 11Bring water in the bottom of a steamer to a boil first.
- 12Then place the rolls in the steamer, leaving a 1-inch gap between them.
- 13Cook in batches if need be.
- 14Cook them for 10-15 minutes, or until they are firm and cooked through.
- 15Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
- 16Serve them hot.
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Nutritional Facts for Chinese Steamed Bread
Serving Size: 1 (19 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 44.4
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 32.3 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.3 g
- Sugars 1.2 g
- Protein 1.1 g