Introduction
Chinese steamed buns, or baozi, are a staple in Chinese cuisine and beloved by people worldwide. These deliciously soft, pillowy buns can be filled with a range of ingredients, making them a versatile dish perfect for any meal. Our focus here is on a savory mushroom filling that takes advantage of the rich umami flavors of shiitake mushrooms, complemented by aromatic garlic and ginger. Whether you enjoy them for breakfast, as a snack, or as part of a meal, these buns are sure to delight your palate.
Detailed Ingredients
For the Dough:
– 3 1/2 cups all-purpose flour
– 1/4 cup sugar
– 1 tablespoon instant yeast
– 1 cup warm water
– 1/4 cup vegetable oil
For the Mushroom Filling:
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2 cups shiitake mushrooms, diced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 2 green onions, finely sliced
– Salt and pepper, to taste
Prep Time, Cook Time, Total Time, Yield
– Prep Time: 1 hour 20 minutes
– Cook Time: 15 minutes
– Total Time: 1 hour 35 minutes
– Yield: 12 buns
Detailed Directions and Instructions
1. **Prepare the Dough**
In a large bowl, combine the all-purpose flour, sugar, and instant yeast. Gradually add the warm water and vegetable oil while mixing until a dough forms and pulls away from the sides of the bowl.
2. **Knead the Dough**
Transfer the dough to a floured surface. Knead it for about 10 minutes, ensuring it’s smooth and elastic. The kneading process develops gluten, which is crucial for the fluffy texture of the buns. Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. **Prepare the Mushroom Filling**
While the dough is rising, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and ginger, sautéing them for about 1 minute until they’re fragrant.
4. **Cook the Mushrooms**
Add the diced shiitake mushrooms to the pan. Sauté them for 5-7 minutes, or until they release their moisture and start to brown slightly.
5. **Add Flavor**
Stir in the soy sauce, oyster sauce, and sesame oil, mixing well to ensure the mushrooms are evenly coated. Let the mixture simmer for 2 minutes so the mushrooms absorb the flavors.
6. **Thicken the Mixture**
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the pan, stirring constantly until the mixture thickens. This step ensures your filling is rich and won’t ooze out when you’re forming the buns.
7. **Finish the Filling**
Stir in the finely sliced green onions. Season the filling with salt and pepper to taste, keeping in mind the desirable balance of flavors. Let the filling cool completely at room temperature.
8. **Shape the Buns**
When the dough has risen, punch it down gently to deflate it. Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball into a circle approximately 4 inches in diameter.
9. **Fill the Buns**
Place a tablespoon of the prepared mushroom filling in the center of each dough circle. Gather the edges of the dough and pleat upwards while pinching to seal the top of each bun. Ensure that the filling is sealed completely to avoid leaks.
10. **Second Rise**
Place each filled bun on a square of parchment paper in a steamer basket. Allow them to rise for an additional 15 minutes, during which they should expand slightly.
11. **Steam the Buns**
Bring water to a boil in a steamer. Once boiling, carefully place the steamer basket onto the pot and cover it with a lid wrapped with a cloth. This ensures that the condensation doesn’t drip onto the buns. Steam the buns for 12-15 minutes. Once cooked, remove the lid carefully to prevent the steam from burning you.
Notes
– It’s important to ensure your filling is cool before using it in the dough to prevent tearing and for ease in handling.
– These buns can be frozen for later use. Place the steamed buns on a baking sheet in the freezer until solid, then transfer them to an airtight container. To reheat, simply steam them directly from frozen for about 10 minutes.
Cooking Techniques – FAQ
**Why is my dough not rising?**
Ensure that your yeast is fresh and that the water used is warm but not hot, which can kill the yeast.
**Can I use other types of mushrooms?**
Yes, other varieties like button or cremini mushrooms work well, though shiitake is recommended for its robust flavor.
**What if I don’t have a steamer?**
You can use a makeshift steamer by placing a heatproof plate on a trivet in a pot with boiling water or using a bamboo steamer, which is traditional.
Conclusion
Chinese steamed buns with a savory mushroom filling are a delicious and comforting treat, embodying the exquisite flavors of Chinese cuisine. Mastering these buns involves understanding dough rising and flavor balancing, but the result is well worth the effort. Whether enjoyed fresh or reheated, these buns will captivate you with their soft, fluffy texture and delightful filling.
More Recipes Suggestions and Combination
For variety, try fillings like minced pork, vegetables with tofu, or even sweet red bean paste for dessert buns. These buns pair beautifully with a bowl of hot congee or a side of pickled vegetables. For a complete Chinese meal experience, accompany them with dumplings, spring rolls, and a cup of warm jasmine tea.
Chinese Steamed Buns
Ingredients
Method
- Combine the all-purpose flour, sugar, and instant yeast in a large bowl.
- Gradually add the warm water and vegetable oil, mixing until a dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and ginger, sauté for about 1 minute.
- Add diced shiitake mushrooms and sauté for 5-7 minutes until they release moisture.
- Stir in soy sauce, oyster sauce, and sesame oil, then let simmer for 2 minutes.
- Add the cornstarch slurry to the pan, stirring until the mixture thickens.
- Add finely sliced green onions, season with salt and pepper to taste, and let cool completely.
- Punch down the risen dough gently and divide it into 12 equal pieces. Roll each piece into a ball.
- Flatten each ball into a circle about 4 inches in diameter.
- Place a tablespoon of mushroom filling in the center of each circle, gather edges, and pinch to seal.
- Place each filled bun on parchment paper in a steamer basket and allow to rise for an additional 15 minutes.
- Bring water to a boil in a steamer, place the steamer basket over the pot, and cover with a lid wrapped in cloth.
- Steam the buns for 12-15 minutes, then remove the lid carefully.
