Please have you any recipes for those big puffy steamed Chinese buns? And dipping sauces?

Question

I just love them for breakfast as well as other times ...

If you made one with egg & bacon stuffing for breakfast, what would you use to flavor the eggs?

Thank you so much.....in advance !!!

x

Lakshmi Parimala

Answer 1

They can be tricky so I buy a mix in Chinatown here in Toronto, Canada, as for stuffing there is not limt when I go the Dim Sum I have BBQ pork, Curried Beef or Chicken, even one with a chinese sausage in side.

They are made with a combination dough, some baking powder and a bit of yeast, like the Indian naan bread, but steamed, you just make the dough let rise, portion it out into 12 small balls, rollit flat like a pancake add your filling bring the edges together, place it on a piece of oiled or grease paper, and steam them for 30-45 minutes, and then serve, the mix has instructions, if you live inan area were Asian shops/groceryare not available then a prepackaged biscuit mix with a bit of dry yeast dissolved in water, with an additional bit of flour to make the dough, let it rise, and then proceed as before stated.

Answer 2

VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl.

Makes about 1/4 cup.

SOY DIPPING SAUCE

3 tb Soy sauce

1 1/2 ts Minced garlic

2 1/2 tb Water

Combine ingredients in a small bowl

Steamed Bun Dough



2 1/4 c Bleached flour

1/2 c Sugar

1 1/2 oz Water

3 1/2 ts Baking powder

3 oz Milk

2 tb Lard

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Steamed Bun Dough Instructions:

Mix flour, baking powder, & sugar together on a clean surface.

Make a "well" in the middle of the mixture.

Gradually pour the milk into the well while using your fingers to combine it with the dry mixture.

After the milk has been absorbed, add the water and continue to work the dough.

Add lard in small pieces and continue working the dough.

Using a dough scraper in one hand, gather the dough together while kneading with the other hand.

Knead for 12 - 15 minutes until it becomes elastic.

Cover dough with a moderately damp cloth and allow to rest for one hour.

Must be used within 1 - 2 hrs

cannot freeze!

Answer 3

i am not sure how you make them but here i go to supermarkets and buy them already prepared in a bag and just steamed them at home