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Chinese Steamed Meat Buns

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Chinese Steamed Meat Buns Recipes

what is Steamed Meat Buns?

Steamed Meat Buns(小笼包) is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in Steamed Meat, small bamboo steaming baskets, which give them their name. Steamed Meat Buns are often referred to as a kind of “dumpling”, but should not be confused with British or American-style dumplings nor with Chinese jiaozi. Similarly, they are considered a kind of “soup dumpling” but should not be confused with other larger varieties of tang bao.

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Chinese Steamed Meat Buns
Instructions
  1. Something sugar and salt to the flour.
    Chinese Steamed Meat Buns Recipes
  2. The flour water ratio is 2: 1, the ratio of flour and yeast 100: 1. Put the yeast in warm water and add some sugar to it.
    Chinese Steamed Meat Buns Recipes
  3. Wait little bubbles up by the yeast in the water. Then add the entire flour and mix until it is flaky.
  4. Knead the dough until it is finished and looks approximately like the picture. A Chinese proverb says: if sticks no more flour on hand and to the bowl and the dough is already as smooth as the bowl, then the dough is ready.
    Chinese Steamed Meat Buns Recipes
  5. Cover the dough and put in a warm place.
    Chinese Steamed Meat Buns Recipes
  6. Der Teig sollte am Ende doppelt so gross sein. Wie lange es dauert, kommt auf die temperature an. Tipp: Wenn die temperature sehr kalt ist, stellt die Schüssel nochmal auf eine andere Schüssel mit warmen Wasser, damit es schneller geht.
    Chinese Steamed Meat Buns Recipes
  7. Something flour spread on desktop
    Chinese Steamed Meat Buns Recipes
  8. The air from the dough refuse, so it gives a smooth dough.
    Chinese Steamed Meat Buns Recipes
  9. cut then provides the dough like this. One can still see many small air bubbles
    Chinese Steamed Meat Buns Recipes
  10. While waiting for that the dough is fermented, prepare the meat filling in passing.
    Chinese Steamed Meat Buns Recipes
  11. Lean and fat pork chop. Ginger and chives chop too small and all mix together. Tip: Take not only lean meat, it does not taste otherwise.
  12. Pour into the meat now ginger, salt, rice wine, sugar, soy sauce, pepper and oyster sauce. Everything in one direction mix well and thereby give 3 small surpluses of water. Recently the leeks add possibly a little sesame oil to give a better flavor. And again stir briefly.
    Chinese Steamed Meat Buns Recipes
  13. I want to add soy sauce, homemade spicy oil, minced bean paste, tune a spicy meat,
    Chinese Steamed Meat Buns Recipes
  14. Shape the dough into an oblong roll form and then cut into small pieces.
    Chinese Steamed Meat Buns Recipes
  15. again spread some flour and press the pieces of furniture first flat.
    Chinese Steamed Meat Buns Recipes
  16. The flour to medium thick disks roll.
    Chinese Steamed Meat Buns Recipes
  17. give meat mixture in the center.
  18. Baozi now close. Note baozi beautiful lace, if you do not make lace, care fully watch the video on this page.
  19. The Baozi you lay now with a little oil down on the steaming tray. The oil prevents that Baozis stick later. Let the Baozis now first stand for 20 minutes covered.
  20. The water boil now. Then you lay the Baozis for 12 minutes in the steamer. shut off the machine to the 12 minutes, but let the Baozis still about 3 minutes there. The previous Rausholen can di Baozi incident. Then serve hot!
    Chinese Steamed Meat Buns Recipes
Recipe Notes

Baozi typical Chinese bread bags with various fillings. Man eats mainly for breakfast. The forms of Steamed Meat Buns is at the beginning is very difficult and requires a lot of practice. So do not give up if it does not look so nice the first time the same

The Chinese Steamed Meat Buns have always such a great shape. Here in the video you can see how to make the Baozis. The first Baozi can see that the person who has taken quite a bit of filling, I would recommend not to take so much filling because it:

1. heavier to make.

2. it tastes after perhaps too fleshy, you then taste the dough no longer so clearly out.

[youtube id="s0XTIuPxOqg" width="600" height="340" position="left"]

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