A healthier version of Chinese stuffed pork buns–vegetarian steamed buns with chives, egg and bean vermicelli.
Several days ago, I mentioned that oven is quite uncommon in China ten years ago in the previous milk bread recipe, I receive a feedback indicating that on oven kitchen is unimaginable. Chinese people use bamboo steamer to enjoy the greatest ingredient-flour. We play with the dough and make steamed buns in different shapes and flavors, enjoying from the basic mantou to savory BBQ pork buns.
Start with the dough: you will need
- 300g all-purpose flour
- 3g salt
- 150-170ml water (adjust the softness)
- 1 and 1/2 teaspoon active instant yeast
In a large bowl or in a stand-mixer bowl, add flour, instead yeast, water and salt. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed). Cover the bowl and let the dough rest for around 1 hour (the time might be longer in winter )or until the paste ball doubles in size. If you need more further details about the dough, check Chinese steamed buns.
Making the filling: you will need
- 3 cups finely chopped Chinese chive
- 2 tablespoons sesame oil (divided)
- 2 eggs
- 30g bean vermicelli (soak in clean water until soft)
- pinch of salt
- 1/4 teaspoon Chinese five spice powder
Mix the chives with 2 teaspoons of sesame oil. You will end up with juicy and green chive after steaming.
Add some vegetable oil to a pan and make a egg omelet. Cool for several minutes and cut into small pieces.
Completely drain soaked bean bean vermicelli and then cut into shorter pieces. Transfer them to the filling bowl, and add salt, sesame oil and Chinese five spice powder. Give a big stir fry to mix everything well.
If you need video help about the process, you can resort to the following video.
When the dough is ready, transfer the dough to a slightly floured board and then knead forcefully until a smooth surface. Then divide the dough into 12 portions. Roll each portion into a circle.
Place 1 tablespoon of filling in the middle.
Wrap it.
Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 10 to 15 minutes. Then start the fire and steam the buns for 10 minutes after the water boils. Wait for 5 minutes with lid covered and then enjoy!
Pillow soft buns with a healthier summer filling. Hope you enjoy!
Vegetarian Steamed Buns
Ingredients
For the dough
- 300 g all-purpose flour
- 3 g salt
- 150-170 ml water , adjust the softness
- 1.5 tsp. instant yeast
For the filling
- 3 cup finely chopped Chinese chive
- 2 tbsp. sesame oil , divided
- 2 eggs
- 30 g bean vermicelli , soak in clean water until soft
- pinch of salt
- 1/4 tsp. Chinese five spice powder
Instructions
- Carefully wash the chives, remove the tough ends and then finely chop.
- Mix the chives with 2 teaspoons of sesame oil. You will end up with juicy and green chive after steaming.
- Add some vegetable oil to a pan and make an egg omelet. Cool for several minutes and cut into small pieces.
- Completely drain soaked bean bean vermicelli and then cut into shorter pieces. Transfer them to the filling bowl, and add salt, sesame oil and Chinese five spice powder. Give a big stir-fry to mix everything well.
- When the dough is ready, transfer the dough to a slightly floured board and then knead forcefully until a smooth surface. Then divide the dough into 12 portions. Roll each portion into a circle. Place 1 tablespoon of filling in the middle and seal it.
- Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 10 to 15 minutes. Then start the fire and steam the buns for 10 minutes after the water boils. Wait for 5 minutes with lid covered and then enjoy!
Video
Notes
Nutrition
Je vais faire cette recette ce WE, cela doit être délicieux.
Chantal
I made this twice last weekend – once with vegetables for the filling and the second time with pork. It was delicious and turned out perfectly both times. For anyone in the US wondering what kind of flour to use, Bob’s Redmill all purpose white works wonderfully.
Elaine, thank you so much for sharing these excellent recipes and teaching us about the culinary traditions in China.
K.
You are the most welcome and thanks for the feedback. Steamed buns have a tolerance level about flours. Happy cooking.
Great recipe.
What would you recommend as a sauce to serve with them? Something to dip.
Many thanks!
Barry,
In fact, I believe there is no need to serve this with a dip. But you can serve this with soups.