Name: Steamed dim sum buns
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: Makes 20 buns
Cuisine: Chinese
Ingredients: 2 green onions (scallions), minced; ½ teaspoon chicken stock powder; ½ teaspoon vegetable oil; 1 tablespoon minced fresh ginger root; ½ tablespoon lard or vegetable shortening; 1 teaspoon sesame oil; 1½ teaspoons ground white pepper; 1½ tablespoons baking powder; ½ cup (125 ml) water; 2 cups (300 g) pau flour (see note); 1 teaspoon salt; 1½ teaspoons sugar; Baking paper; 8 dried black Chinese mushrooms, soaked in water until soft, stems removed and discarded, caps diced; 1½ teaspoons cornstarch; ⅓ cup (65 g) sugar; 10 oz (300 g) boneless chicken thighs, diced; 1½ cups (150 g) diced bamboo shoots

Preparation info

Makes
20
buns

Difficulty
Easy
Ready in
55 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Steaming yields extraordinarily tender, white buns—this one is typical of those found in Southern Chinese snacks and dim sum cookery. Ginger gives an unmistakable lift to the chicken filling; plenty of hot Chinese tea is the perfect accompaniment to the buns.

Ingredients

Dough

2 cups (300 g) pau flour (see note)
⅓ cup (

Method

Make the Dough by mixing all the ingredients together with a mixer to form a smooth dough, about 5 minutes. Remove and knead on a lightly floured surface to remove all the air bubbles. Cover the dough with a cloth and set aside to rest for 30 minutes.
Make the Filling by combining all the ingredients in a large bowl and mix well. Form into a ball and refrigerat