Salapow Steam Buns Dia Bao Or Dim Sum Food
STEAK BUNS WITH PEANUT SAUCE
Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.
Provided by Molly Yeh
Time 3h30m
Yield 8 buns
Number Of Ingredients 23
Steps:
- For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
- For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
- For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
- Heat a grill or grill pan to medium-high heat.
- Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
- Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
- Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.
BAO-ZI (TSAI RU BAO), VEGETABLE PORK STEAMED BUNS
This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use!
Provided by JMigs0
Categories Lunch/Snacks
Time 2h6m
Yield 30 buns
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
- Filling:.
- Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
- Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
- Allow the filled rolls to rise the second time, for 40 minutes.
- Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.
Nutrition Facts : Calories 82.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 7.2, Sodium 169.8, Carbohydrate 10.2, Fiber 0.5, Sugar 2.2, Protein 3.1
SALAPOW, STEAM BUNS, DIA BAO, OR DIM SUM
Supa has made this for us many times. This time I wrote it all down and took lots of pictures. Supa is a great cook, and most wonderful Daughter-in-law. She doesn't usually measure, so I weighed and stuck the measuring spoons under her ingredients as she tossed them into the bowl. It flowed for both of us, and the results were just mouth watering. I love to watch her hands move.Supa made this on the 2008 annual trip from San Antonio to Staunton. This was one of the many things we had for dinner their last night here.
Provided by Sweetiebarbara
Categories Breads
Time 1h15m
Yield 24 Steam Buns, 24 serving(s)
Number Of Ingredients 17
Steps:
- Mix filling ingredients in a large bowl.
- Transfer to covered container and refrigerate while making the buns.
- Cut wax paper into 24 - 3" squares.
- Put bottom of water filled steamer over high heat and cover.
- Put 2 packages of mix in bowl and add sugar.
- Mix,.
- Add flour and oil, and mix with hands in bowl, adding any additional flour as needed to keep from being too sticky.
- Knead in bowl 10 minutes.
- Cover and let rest 10 minutes.
- Knead again for 5 minutes.
- Pinch off golf ball sized pieces of dough, and flatten into 4" rounds.
- Put generous spoonful of filling in center and pinch to close.
- Place on wax paper squares and put in steamer trays.
- Put trays on top of steamer bottom, adjust heat, cover, and steam for 15-20 minutes.
- Serve in individual steamer baskets (if you are so fortunate to have them) or on platter.
Nutrition Facts : Calories 293.5, Fat 5.6, SaturatedFat 1.7, Cholesterol 27.2, Sodium 300.4, Carbohydrate 46.6, Fiber 1.9, Sugar 10.4, Protein 13.6
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