Dumpling buns are not only delicious, but they typically combine meat and vegetables, making them a popular food choice. People in the north are generally familiar with how to make dumpling buns, while those in the south usually buy them from outside. However, buying dumpling buns doesn't quite capture the joy of making them yourself. Why not take advantage of the weekend and try making some dumpling buns? Let's explore a variety of dumpling bun recipes together!
Dumpling Bun Recipe: Crab Roe Soup Dumplings
Ingredients
500 grams of flour, 500 grams of pork filling, 250 grams of pork aspic, 50 grams of crab roe, 10 grams of yeast, 1 egg, 300 grams of water, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 5 grams of chicken powder. Small amounts of allspice, soy sauce, dark soy sauce, scallion ends, ginger ends, sesame oil, and cooking oil.
Preparation
1. Mix the pork filling with salt, MSG, chicken powder, and water for 1 minute. Then add allspice, soy sauce, dark soy sauce, and stir for another minute to color the mixture. Add scallion ends, ginger ends, sesame oil, and cooking oil. After mixing well, place the mixture in the refrigerator to freeze for 1 hour.
2. Mix the flour with yeast and eggs, adding water to form a dough. Let it rise until it is half-leavened, then divide into small portions and roll into circles. Fill each circle with the mixed pork filling and pork aspic, pinching the edges to seal and forming a round indentation in the center.
3. Place crab roe in the center of the soup dumpling, then steam for 10 minutes.
Dumpling Bun Recipes: Crystal Buns
Ingredients
200 grams of potato starch, 300 grams of wheat starch, 100 grams of lard, boiling water as needed. 300 grams of shrimp, 100 grams of caviar, 200 grams of bone broth. Small amounts of salt and sugar.
Preparation
1. Chop the shrimp into small pieces, mix with caviar and bone broth, then add salt and sugar to taste. Prepare the filling and set aside.
2. In a container, mix wheat starch and potato starch. Make a well in the center and pour boiling water over it, stirring until combined. Cover and let sit for 10 minutes. Remove and knead on a floured surface with lard until smooth and glossy. Cover with a damp cloth.
3. Roll the dough into a long strip, pinch off small portions, dust lightly with flour, and flatten each portion into a round wrapper. Fill each wrapper with an appropriate amount of filling and tie the top with leek, shaping the crystal buns.
4. Place the bamboo steamer over boiling water. Once the steam is strong, place the crystal buns inside and steam for 10 minutes. When done, remove from the steamer.
How to Make Soft Dumpling Buns: Leavening Dough
How can you ensure that your steamed buns are sweet, soft, and tender?
1. Yogurt Dough: Use yogurt to mix the dough. After mixing, let it rest for 3 minutes before adding an appropriate amount of baking soda. This method results in steamed buns that are sweet, soft, and white, without any dairy flavor.
2. Beer Dough: When mixing the dough, use equal parts beer and water. This will make the steamed buns exceptionally soft.
Dumpling Bun Recipe: Char Siu Buns
Ingredients
1 kilogram of high-quality flour, 600 grams of skinless half-fat pork, 250 grams of sugar, 50 grams of sweet sauce, 10 grams of salt, and an appropriate amount of lard.
Preparation
1. Wash the pork and cut it into slices that are 1.2 cm long and 0.6 cm thick. In a medium-hot wok, fry the pork slices until they are dry, then add salt and sweet sauce, stirring briefly. Add sugar and continue frying until the pork slices have absorbed the flavors. Remove the pork slices from the wok, chop them into pieces about the size of a chopstick tip, and return them to the wok to mix with the remaining sauce. Set the prepared filling aside to cool.
2. Knead a small amount of sugar and lard into the old yeast dough, then divide the dough into portions. Flatten each portion, fill it with the prepared filling, and pinch the edges to create a rough pleated shape. Place the buns in a steamer basket and steam over high heat for 15 minutes until cooked through.