Asian – Buns – Steam Stuffed Buns 8.5/10

Asian – Buns – Steam Stuffed Buns 8.5/10
February 16 2009

http://schneiderchen.de/10Steamed-Stuffed-Buns.html
Dough =

* 250 g All-purpose flour 125g
* 125 ml Warm water 62.5g
* 2.5 g Dry active yeast 1.25g
* 2.5 g Baking powder 1.25g
* 2.5 g Sugar 1.25g

Filling:

* 150 g Minced pork 125g
* 80 g Celery 40g
* 1 stalk Chopped spring onion half stalk
* 2 tbsp Light soya sauce 1 tbsp
* 1/3 tsp White pepper powder 1/6
* 1 tsp Sesame oil ½ tsp
* 1 tbsp Minced garlic ½ tbsp
* 1 tsp Ginger paste ½ tsp
* 3 g Salt 1.5g
* 5 g Sugar 2.5g

Method

1. Chop the celery finely and squeeze the extra juice out. Mix with other ingredients for the filling and stir until all the ingredients well combined. Set aside.
2. Combine all the ingredients for the dough and mix until dough forms. Knead the dough until smooth. Cover with plastic wrap and let stand 60 minutes until the dough double in size.
3. Punch the dough down to release gases. Divide dough into 10-12 equal portions, each is about 30-40 grams and let stand for 10 minutes. Roll each dough on lightly floured surface into a circle, 13-15 cm in diameter. The center of the circle should be thicker than the edge. Place one portion of the prepared filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun.
4. Cut waxed paper into 10-12 squares and brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Let the buns stand for 30 minutes.
5. Bring a pot of water to boil and steam the buns over the medium heat for 18 minutes.

Conclusion
This was quite nice. Instead of minced pork, I added some taro + red cabbage so it had quite a nice color to it. I should have made more filling, because it wasn’t enough. I used a food processor to blend the ingredients together. Though it would have been better if I had left bigger chunks inside the buns, because I ended up having only enough filling to fill 3 buns. By the way, this recipe needs more salt, perhaps 300% more, and 50% more soya sauce.

By the way I had to add more water, perhaps like 1/8 cup more in order to get the flour into a dough.

By the way, it was silly to put the seam upside down, since it made the buns look very unattractive. Just put it anyway you want it, it won’t affect anything.