Jamie Oliver just makes it all look so damned easy doesn’t he? Now that we are all serving dinner on wooden boards, trying to buy outdoor ovens and measuring ingredients in “builder’s mugs”, he continues come up with new ways of making us feel boring in the kitchen. This week’s such attempt was Chinese steamed buns.
These little beauties are a staple at a Dim Sum (Yum Cha for those of you down under) but who makes their own in under 30 minutes? I will tell you who: Jamie does, am now me.
it all just looked so easy and I love any recipe that involves a basic dough and then the ability to add whatever you like. I decided to make a veggie bun option packed with whatever looked good at the Asian grocers. I also decided to add in a little fake mutton for texture but this is entirely optional given that I am too afraid to look at the ingredients list for the stuff and others who have looked probably don’t go near the stuff. A little tofu could easily be substituted.
My original intent was to use every piece of Jamie equipment that I owned but it turned out that my Flavor Shaker was of no use for this particular endeavor. All that I ended up needing was a food processor and a steamer. Honestly, who doesn’t love a dough that it make in the food processor. No need to knead!
I have to admit that the recipe worked really well. The only hiccup was that I had to make my own self raising flour and so there was a little math to contend with. I also found that I had the tendency to tuck too much dough at the bottom of the bun and so they did not have a consistent amount of dough when split in half and then admired from the side. Otherwise, a pretty damned good first attempt if I do say so myself.
As Jamie points out, these are also a great way to use up leftovers and given the time of year, it occurred to me that you could stuff them with a little turkey (for the carnivores), some candied yams, some stuffing and a little cranberry sauce. Little turkey dinner buns!
I have written down the recipe for the actual buns but not the filling because you can use anything that you like. Jamie suggests leftover pork and mine were a mixed veggie heavy on the shitake mushroom. The key is to use your imagination.
Fluffy and savory hot steamed buns.
- 500 grams self raising flour + extra for dusting
- 400ml milk
- Cupcake paper cups
- sesame seeds- white or black
- Mix your flour and milk in a food processor and pulse until it forms a sticky dough.
- Dump the dough out onto a floured surface and divide into 16 chunks.
- Roll eat chunk of dough into a ball and then flatten and roll them into rounds about 3/4 centimeter thick.
- Place a good tablespoon sized dollop of the filling of your choice into the center of the dough.
- Pull up the corners and join them at the top to seal the bun.
- Flip the bun upside down and drop it into a cupcake paper. Place the buns into a steamer and steam for 15 minutes.
- Sprinkle with sesame seeds when they come out and are still sticky.
- Peel back the paper, dip and eat!
- Try not to pull the dough too much while forming the buns or they will be inconsistent and you will have a thick bottom layer and a nearly see-through top.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
The Gilded Sprout http://thegildedsprout.com/
Jamie also had some tips for the dipping sauce but given that I was feeding an Aussie male, I went right in with the sweet chilli sauce. I also splashed them with gyoza sauce for a bit of tang.