Chinese steamed buns
Description
Lately, I've become very interested in Chinese cuisine and its variety. Besides hot dishes and salads, I decided to try something from their baked goods—and I didn't regret it. A simple yeast dough became the base for delicious steamed buns with an unusual filling, which is exactly why these buns have gained such popularity. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. First, I prepare the sponge for the yeast dough: I warm the milk to room temperature, then dissolve the yeast in it, add the granulated sugar, mix and let it sit for 10 minutes. I sift the flour into a separate bowl.
- 2
Step 2
2. I break a chicken egg into the sifted flour and add the previously melted butter, then pour this mixture into the prepared sponge.
- 3
Step 3
3. Knead a dense dough, cover it with a towel, and let it sit at room temperature for 2 hours.
- 4
Step 4
4. After 2 hours, the dough has doubled in volume; I knead it once again and leave it for another half hour.
- 5
Step 5
5. Peel the onion and garlic and chop them very finely, then mix them together.
- 6
Step 6
6. Heat a frying pan with a small amount of vegetable oil, add the meat mince first, then the onion and garlic. Season with salt, pepper, and soy sauce to taste, and fry for 7 minutes.
- 7
Step 7
7. Transfer the kimchi cabbage to a colander and rinse slightly to remove excess pepper.
- 8
Step 8
8. I chop the washed cabbage finely to make the filling uniform.
- 9
Step 9
9. Mix the fried minced meat and cabbage, add salt if necessary.
- 10
Step 10
10. Separate a piece from the total dough mass, roll it out to a thickness of 0.5-0.8 centimeters, and place the prepared filling in the center.
- 11
Step 11
11. I fasten all the sides together, then also secure the corners in the center, resulting in large manti; I do the same with the remaining dough.
- 12
Step 12
12. I put the Chinese buns into a steamer and cook for 30-35 minutes, then transfer the cooked buns onto a plate and serve.