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Chinese Steamed Buns

Veggie.Lover's picture
  Active dry yeast 1⁄4 Ounce (1 package)
  Warm water 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Salad oil 2 Tablespoon
  Salt 1 Teaspoon
  Whole wheat flour 2 3⁄4 Cup (44 tbs)
  Mushroom cashew filling 1 Cup (16 tbs) (adjust quantity as needed)
  Butter/Margarine 1 Tablespoon

In a large bowl, dissolve yeast in the warm water; blend in sugar, oil, and salt.
Let stand until bubbly (about 15 minutes).
Add flour and mix until dough holds together.
Place dough on a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Meanwhile prepare mushroom cashew filling; let cool and set aside.
Turn dough out onto a lightly floured board and knead for 1 minute.
Cut dough into 12 equal pieces.
Roll each piece into a round about 4 1/2 inches in diameter.
Press outside edge of round to make it slightly thinner than the rest of the dough.
Place about 2 tablespoons filling in center of each round.
Pull edges of dough up around filling and twist to seal.
For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cooky sheet.
Cover and let rise in a warm place until puffy and light (about 30 minutes).
Set with foil, in a single layer in a steamer over boiling water.
Cover and steam for 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy

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Chinese Steamed Buns Recipe