CHINESE STEAMED BUNS WITH MEAT FILLING
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Main Dish Recipes Dumpling Recipes
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
- Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
- Prepare dough for Chinese Steamed Buns.
- Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 32.9 calories, Carbohydrate 0.8 g, Cholesterol 14 mg, Fat 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 131.9 mg, Sugar 0.6 g
ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)
This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe.
Provided by BrotherAdso
Categories Breakfast
Time 20m
Yield 4-8 filled buns, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
- Add 1/4 cup sugar to the boiling water, dissolve.
- Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
- Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
- Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
- NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.
Nutrition Facts : Calories 362.6, Fat 20.4, SaturatedFat 3.1, Sodium 3.6, Carbohydrate 44, Fiber 3.2, Sugar 37.5, Protein 4.9
VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY
Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 33
Steps:
- Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
- Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
- Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
- Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
- In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
- Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
- Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
- Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
- Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
- Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
- Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
- Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
- To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 53 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 22 grams
CAI BAO FILLING (VEGETABLE TOFU BUN FILLING, SESAME-FLAVORED)
A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 25m
Yield 4-8 Filled buns, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a wok over high heat.
- Add onions, garlic, and a splash of the sesame oil and soy sauce.
- Stir fry for 1 - 3 minutes to bring out flavor.
- Add tofu and stir fry until golden. If cubes are too large, break them during frying.
- Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes.
- Add remaining sesame oil, soy sauce, and the vinegar.
- Add the spinach immediately.
- Stir fry until spinach is well wilted, 4 - 10 minutes.
Nutrition Facts : Calories 165.6, Fat 11.6, SaturatedFat 1.2, Sodium 528.1, Carbohydrate 10.7, Fiber 3, Sugar 4.6, Protein 9.6
More about "zhir ma bao black sesame filling for buns recipes"
CHINESE STYLE BLACK SESAME NAI HUANG BAO RECIPE …
From archanaskitchen.com
HEDGEHOG BLACK SESAME BUN (ZHI MA BAO) | RECIPE
From pinterest.com
BAO DOWN TO THESE STEAMED BUN RECIPES - GRILLED CHEESE …
From grilledcheesesocial.com
HOW TO MAKE THE PIXAR SHORT BAO BUNS - SAVORING THE …
From savoringthegood.com
BLACK SESAME BUNS - CHINA SICHUAN FOOD
From chinasichuanfood.com
ZHI MA BAO | TRADITIONAL DESSERT FROM CHINA - TASTEATLAS
From tasteatlas.com
BANH BAO (STEAMED BUNS) - ALIETTE DE BODARD
From aliettedebodard.com
BAO! (STEAMED BUNS) - FMITK: FROM MY IMPOSSIBLY TINY …
From fmitk.com
HEDGEHOG BLACK SESAME BUN (ZHI MA BAO) - COOKING IN …
From cookinginchinglish.com
5/5 (4)Servings 5Cuisine ChineseCategory Bread, Breakfast, Taiwanese
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
From myrecipes.com
ZHIR MA BAO ARCHIVES - EAT YOUR BROCCOLI!
From officebroccoli.com
VEGETARIAN BAO BUNS WITH MUSHROOMS - A COZY KITCHEN
From acozykitchen.com
ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS) - CHAMPSDIET.COM
From champsdiet.com
BAKED BAO BUN WITH LAMB FILLING (羊肉烤包子) - RED HOUSE SPICE
From redhousespice.com
BAO BUN FILLING IDEAS | SCHOOL OF WOK
From next.sow.incendiaryblue.com
BLACK SESAME BUN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BLACK SESAME LENTIL BAO | EAT YOUR BROCCOLI!
From officebroccoli.wordpress.com
ASIAN BAO AND BUN RECIPES - PINTEREST.CO.UK
From pinterest.co.uk
TAIWANESE BAO BUNS RECIPE - COOKING IN CHINGLISH
From cookinginchinglish.com
STEAMED BUNS - MANTOU - RASA MALAYSIA
From rasamalaysia.com
BLACK SESAME WHOLE WHEAT STEAMED BUNS - SUPER NUMMY
From supernummy.com
HEDGEHOG BLACK SESAME BUN (ZHI MA BAO) | RECIPE | STEAMED …
From pinterest.com
BLACK SESAME SUGAR COOKIES WITH LEMON CURD - HUMMINGBIRD HIGH
From hummingbirdhigh.com
RECIPE: STEAMED FILLED BUNS (ZHENG BAO) - ORLANDO SENTINEL
From orlandosentinel.com
VEGAN BAO BUNS WITH MUSHROOM FILLING - LET'S EAT SMART
From letseatsmart.com
10 TEMPTING STEAMED BUN RECIPES TO MAKE AT HOME
From thatrecipe.com
SHIITAKE MUSHROOM VEGAN BAO BUNS - CONNOISSEURUS VEG
From connoisseurusveg.com
CHINESE SESAME BUN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETARIAN STEAMED BUNS (BAOZI) - CHINA SICHUAN FOOD
From chinasichuanfood.com
BLACK SESAME STEAMED CUPCAKES | JUSTBENTO
From justbento.com
PAN-FRIED BAO BUNS | VEGAN STEAMED DUMPLINGS - BIANCA ZAPATKA
From biancazapatka.com
VEGAN BAO BUNS WITH VEGETABLE FILLING - KLARA`S LIFE
From klaraslife.com
BAO BUNS WITH SHREDDED HOISIN CHICKEN - LISA DAWN BOLTON
From lisadawnbolton.com
VEGAN MATCHA BLACK SESAME CINNAMON ROLLS - SHORTGIRLTALLORDER
From shortgirltallorder.com
HOISIN EGGPLANT BAO (CHINESE STEAMED BUNS) - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
BAO: ASIAN STEAMED BEEF BUNS | RECIPE - KOSHER.COM
From kosher.com
BAO BUN FILLING - VEGAN RECIPES | GROENTEBOERTJE
From groenteboertje.com
SESAME PASTE BUN RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
HOW TO MAKE BAO BUNS RECIPE | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
MEERA SODHA’S RECIPE FOR VEGAN MUSHROOM BAO - THE GUARDIAN
From theguardian.com
KOREAN CHICKEN BAO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love