Steamed Buns 3 INGREDIENT SIOPAO FILLING RECIPE (2024)

FAQs

How do you keep steamed buns from collapsing? ›

While steaming, follow the time indicated in the recipe, and resist the urge to open your steamer and check on the buns. Any rush of cool air could potentially make the buns collapse.

Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.

They're like dumplings except the dough is different. We use the yeast dough for the steamed buns. Steamed three flavored pork buns are made of chives, shrimp, eggs and ground pork stuffing. It took a couple of tries for my kids to fall in love with the strong chives flavor which is for sure an acquired taste.

Some recipes include rice flour, but generally wheat flour is used since it gives the dough a softer crumb and a better flavor. All-purpose flour is commonly used to make siopao. It contains about 11% protein and has a gluten index of at least 95%.

The buns deflate after steaming

This is usually caused by over-proofing. If the dough has risen too far, it will expand then collapse during cooking.

There's a hack to make it possible to create the perfect dish. Just tightly wrap a clean kitchen towel around your traditional metal steamer lid. It will absorb the condensation, protecting your bao buns from excess moisture just like a bamboo option would.

You can replicate a steamer with very little effort by placing your buns in a common kitchen sieve or colander, then suspending it over boiling water. Creating a tower from plates and tea towels will stop the steam from escaping, causing your buns to steam cook!

My recipe for Bao bun dough requires five ingredients: all-purpose flour; dried yeast; sugar; cooking oil, and lukewarm water. The flour & liquid (water + oil) ratio is 2:1 by weight. It may vary a little depending on the type and the brand of your flour.

If you're looking for the fluffiest buns, use cake flour which is low in gluten. Bread flour, which is high in gluten, is acceptable but it results in a chewier texture. You can replace ⅕ of the bread flour with cornstarch to lower its gluten level.

Place frozen Buns into a lightly oiled steamer and cover. Steam the Buns over boiling water for approx. 15 minutes. Buns are cooked when the meat inside is steaming hot.

What to put with steamed buns? ›

When it comes to the dip, hoisin sauce, sweet chilli or a simple soy sauce with sesame oil make great pairings. We love to eat bao alongside some bouncy or zingy veggies. For zingy veg, we suggest some quick pickled cucumber.

Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

Ingredients. An overhead view of the essential ingredients for making steamed buns, with or without filling. The ingredients, from top to bottom, include all-purpose flour, whole milk, yeast, and an optional filling, such as red bean paste.

Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.

In the Philippines, their version of baozi is called siopao brought by Chinese immigrants (Sangleys) prior to Spanish colonialism.

The lower the temperature in your kitchen the longer the dough takes to proof. Conversely, the warmer the environment, the less time it takes to proof. If the dough sits too long the yeast would have eaten up all the starch and will stop rising and collapse in on itself.

Use your non-dominant thumb to push the filling down as you pleat. Pinch and twist to seal. Pinch the dough where all the pleats meet and twist this part toward you while at the same time twisting the bun away from you with your other hand. This will make the folds take on a more swirled look.

So here is an easy way to keep freshly baked rolls or other bread products hot from the oven warm on the table. Put some uncooked rice, a few cups or so, into a cloth sack — you can use a kitchen towel, a pillow case, even a clean sock — and microwave until it's warm to the touch, about 2-3 minutes.

Storage: The steamed buns can be refrigerated in an airtight container for up to 4 days or frozen up to 2 months (thaw overnight in the refrigerator before reheating). Reheat in a steamer until heated through, about 3 minutes.