Steamed Chinese buns are versatile and can be filled with chopped vegetables, roasted mushrooms or stir-fried meats.
By LAURA FRANKELSteamed Chinese Buns -Bao Dumplings (photo credit: Laura Frankel)
Years ago, I fell in love with these little Chinese dumpling “sandwiches.” They are tender, fragrant and delicious with a spongy-velvety texture. They are addictive and thankfully, easy to make. Most of the work is done overnight in the refrigerator with the dough resting and gaining flavor and texture.Steamed Chinese buns are versatile and can be filled with chopped vegetables, roasted mushrooms or stir-fried meats and poultry. Bao dumplings are a fun appetizer or first course.Steamed Chinese Buns -Bao Dumplings 1 ¾ ounces fresh yeast3 ½ cups Ice water¾ cups sugar3 ¼ cups bread flour2 1/2 tablespoons toasted sesame oil1 tablespoon kosher salt1 cup chopped scallions2 eggs1. Add yeast to cold water2. Whisk in half the sugar and a handful of flour3. Top with remaining flour, sugar, oil, eggs, salt and scallions4. Let sit for 15-20 minutes5. Mix slowly for 1 minute, then at medium speed for 1 minute6. Place the dough in a covered container and place in the refrigerator overnight7. Divide into walnut size rolls8. Let rise slightly 9. Steam for 4 to 5 minutes10.Let cool to room temp.11. Slice and add the filling of your choiceRoasted Shiitake Mushroom SandwichesServes 6 (2 buns per person)12 large shiitake mushrooms, stems removed1 tablespoon toasted sesame oil1 clove of garlic, grated1 tablespoon grated fresh gingerKosher salt and Pepper1. Preheat oven to 350F2. Place the shiitake mushrooms on a parchment lined sheet pan. Sprinkle the shitakes with the sesame oil, garlic and ginger. 3. Roast the mushrooms until they are lightly toasted and very fragrant (about 10 minutes).4. Place one mushroom in each bao dumpling and serve.
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