*DISCLAIMER: this recipe is for the dumpling dough ONLY. You can fill them with anything that you would like. Stewed meat dishes like pot roast, chicken adobo, shredded BBQ chicken, and stewed root veggies. You can even get really creative and fill them with pot pie filling, meatball and marinara, or even chocolate! The possibilities are endless. I do not have a traditional Chinese Char Siu Bao or a Filipino Siopao recipe that I use. I use this steamed bun recipe and fill it with whatever I wan't. Filipino Chicken Adobo makes an incredible filling. Shred the cooked chicken and let the sauce reduce. The idea is that you don't want your filling to be too wet. It should be a bit thicker so that the dough can get fluffy. These are yummy. Ask my husband. He ate 5!
NOTES: 1) This is where weighing your ingredients is important. I only have this recipe in weight format. If you find your self with a little extra time these days you can easily google a recipe converter to find the conversions but I strongly suggest weighing your ingredients.
2)Also, you will need a steamer of some sort to cook these dumplings. Whether it be a traditional bamboo steamer or a makeshift one made from a large pot of water, a large metal sieve like colander (really fine holes almost like mesh) placed inside, and the lid. 2) Another tip, use a kitchen towel to wrap the top of your lid. This way condensation won't drip onto the steaming buns. That was a note I made sure to note from the original recipe. 3) If you don't have cake flour on hand you can easily make your own if you have some corn starch on hand. You can remove 1 Tlbsp of flour or 15 grams and replace it with that amount of corn starch. Sift together well and use where it says cake flour. 4) Cold milk or Room temp water. Don't ask. LOL. Again, a note I noted from the original recipe. I use cold coconut milk. 5) Broken record here! I use all organic whenever possible...just sayin'. You do you.
Steamed Sticky Buns
(adapted from https://whattocooktoday.com)
Makes approx. 10-12 dumplings
300 grams cake flour
4 grams instant yeast
1 tsp of sugar
1 Tbsp vegetable oil
1/4 tsp salt
150 ml to 185 ml of milk or water (I use organic unsweetened coconut milk. So, technically my recipe is vegan)
1)In a stand up mixer with the dough hook attachment place the flour, cornstarch, instant yeast, and sugar into the mixing bowl. Blend for a few seconds to incorporate.
2)Add milk or water, and vegetable oil. You may need to add more milk/water if the dough is still a bit dry. Add more teaspoon by teaspoon until the dough comes together and continue to knead on medium/low speed for 5 minutes. Until the dough is no longer sticky and is smooth.
3)Add in the salt and continue to knead until the dough is smooth again 4)Wrap the dough with a plastic wrap (or reusable bees wax wrap) and let it rest for 15 minutes before shaping.
Shaping 1)Lightly dust your work surface with all-purpose flour.
2)Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough ball at a time. 3)Flatten the dough ball with your palm and use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker center. This is to support the weight of the filling. Don't roll the dough too thin.
4)Place your filling of choice at the center and then gather the sides to enclose the bun and pinch to seal and twist at the top. You can steam facing up or flip the bun so the seam side is down. 5)With both palms give the dumpling a pat in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Repeat with the rest of the dough. Cover with a clean kitchen towel and proceed to proofing
Proofing: Let the dough rise at room temperature or slightly warmer. They won't necessarily double in size, but at least puff up to about 50% of original size. This may take about 10-15 mins at warm temperature. Do not overproof your dough
Steaming: 1)Steam in batches of 2-3. Cover the remaining dumplings with a kitchen towel and then place them in the refrigerator. 2)Bring the water in your steamer to a boil and wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots LOWER THE HEAT TO LOW
3)Place the dumplings in the steamer, leaving about 1-inch space in between and steamed on LOW heat for 10 minutes. After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer.
4) Let the buns rest there for 1 minute. 5)Place buns on a wire wire rack and continue to steam the rest of the dumplings.
Reheating: These reheat really well. Just get your steamer going again and follow the steps under Steaming. You will do it for less time however. Anywhere for 3-5minutes.