Chinese Steamed Buns Recipe - Two ways
Happy US Thanksgiving to everyone in the US of A. We're up in Canada, so we had our Thanksgiving last month. And this week, we did a very non-Thanksgiving type of recipe, Chinese steamed buns! Although we did fill one of them with a squash filling, does that count? We did steamed buns with two different fillings for this recipe. One was the same pork filling we used in the potstickers last week (with a couple of additions), and the other was a warm-spiced squash and garlic filling. Of course you can fill your steamed buns with whatever sort of filling you want, and something like our char siu pork would be a great choice.
The real recipe is the dough. Don't be afraid of this dough, it is very easy to make, work, and use! It's nice and springy, comes together quickly, and if your yeast is good and vigorous, it will definitely puff up and get nice and fluffy when you steam the finished buns. You can see at the end of our video how nice and fluffy ours got in the steamer, and they had that perfect smooth slightly tacky texture to the outside that you'd expect from a nice dim sum restaurant.
