Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1 tsp active dry yeast
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup chopped cooked pork belly
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
Special Equipment Needed:
- Steamer basket
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, warm water, sugar, active dry yeast, salt, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
3. Place the dough back in the mixing bowl and cover it with a damp towel. Let it rest for 30 minutes.
4. In a separate bowl, mix together the chopped scallions, cilantro, cooked pork belly, soy sauce, rice vinegar, and sesame oil.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cookie cutter or glass to cut out circles of dough.
6. Place a spoonful of the pork filling in the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal.
7. Cut small squares of parchment paper and place each bun on a square.
8. Place the buns in a steamer basket, making sure they are not touching each other. Cover the steamer basket with a lid.
9. Steam the buns for 15-20 minutes until they are fully cooked.
10. Serve hot and enjoy!
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
Steamer basket temperature: High heat
Serving size:
This recipe makes 12 steamed buns.
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 2g
Cholesterol: 15mg
Sodium: 400mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugar: 4g
Protein: 6g
Substitutions for ingredients:
- Instead of pork belly, you can use ground pork or chicken.
- Instead of scallions and cilantro, you can use other herbs and vegetables such as garlic, ginger, or mushrooms.
Variations:
- You can add a spicy kick to the filling by adding chili flakes or hot sauce.
- You can make a vegetarian version by using tofu or tempeh instead of pork.
Tips and Tricks:
- Make sure the dough is kneaded well to ensure a soft and fluffy texture.
- Use a damp towel to cover the dough while it rests to prevent it from drying out.
- Make sure the buns are not touching each other in the steamer basket to prevent them from sticking together.
Storage Instructions:
- Store any leftover steamed buns in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the steamed buns, place them in a steamer basket and steam for 5-10 minutes until heated through.
Presentation Ideas:
- Serve the steamed buns on a bamboo steamer basket for an authentic look.
- Garnish with additional chopped scallions and cilantro for added flavor and color.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with a side of soy sauce or hoisin sauce for dipping.
- Pair with a hot cup of tea or a cold beer.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice or noodles.
Troubleshooting Advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food Safety Advice:
- Make sure the pork is fully cooked before adding it to the filling.
- Use clean hands and surfaces when handling the dough and filling.
Food History:
- Mangshanyegan steamed buns are a traditional dish from the Guangdong province in China. They are known for their soft and fluffy texture and savory pork filling.
Flavor Profiles:
- The steamed buns have a soft and fluffy texture with a savory and slightly sweet pork filling. The scallions and cilantro add a fresh and herbaceous flavor, while the soy sauce and rice vinegar add a tangy and umami flavor.
Serving Suggestions:
- Serve the steamed buns as a snack or appetizer, or as part of a larger meal.
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Region: Chinese