Wok-Less Yeast-Less Steamed Buns

Submitted by dragon reader

"I have recently discovered steamed buns (Chai Bau) and I have scoured the internet looking for recipes that I can use to make them at home; however, every recipe I found required a Wok with a steam plate which is something I do not own. Then I discovered this recipe which does not require a Wok but can be done in a dutch oven instead if desired/needed it also does not require yeast."

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 12-14 Buns
• Serves: 12-14

ingredients

• Dough

• 3⁄4 cup sugar
• 1 1⁄4 cups warm water (about 110 )
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1⁄4 cup lard
• 1 tablespoon lard

• Filling

• 1 1⁄2 lbs boneless lean pork, cut into 1/4 cubes
• 2 garlic cloves, minced
• 1⁄2 teaspoon fresh ginger, grated
• 4 teaspoons sugar, divided
• 4 tablespoons soy sauce, divided
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1⁄4 cup water
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 24 parchment paper, squares 3x3-inch

directions

1. Dough:.
2. Dissolve sugar in warm water.
3. Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
4. Gradually pour in the water solution, stirring until all the ingredients are well combined.
5. Knead with lard, adding a little at a time, into the dough until smooth and elastic.
6. Cover and set aside.
7. Filling:.
8. Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
9. Mix well and set aside.
10. In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
11. Stir well to make a slurry and set aside.
12. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke.
13. Stir fry pork mixture until browned, about 5 minutes.
14. Add onion and stir fry 2 more minutes until onions are limp.
15. Stir in cornstarch mixture and cook until thickened and bubbly.
16. Cool mixture to room temperature or refrigerate to chill.
17. Set aside.
18. Divide the dough and filling into 24 equal portions.
19. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges.
20. Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
21. With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
22. Twist the top of the dough to firmly seal.
23. Place on a piece of parchment paper, twisted side up.
24. Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.
25. Let rise 10 to 15 minutes.
26. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
27. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.

Reviews

[The Spice Guru]

Wow -- these really do have an authentic texture and flavor! The dough was surprisingly easy to work with, even though it took a few tries before I realized the perfect filling amount should be exactly one tablespoon! It tasted like fare from a first-rate Dim Sum restaurant. Thank you for sharing your recipe. By the way, I couldn't stop laughing as I was snapping the photos -- I kept thinking I was looking at that famous Farrah Fawcett poster from the '70's -- or a scene from "Total Recall"! Made for PAC Spring 2010.