Pumpkin Mantou Steamed Buns

Soft, fluffy pumpkin mantou made with real pumpkin puree. These naturally golden steamed buns are lightly sweet, pillowy, and full of cozy autumn flavor. Simple, wholesome, and perfect for breakfast, snacks, or a comforting side dish to any meal.

Ingredients (Yield: 7 buns)

- 150 g pumpkin puree

- 3 g instant yeast

- 250 g low-gluten flour

- 40 g sugar

- 15 g oil

- 3 g salt

Instructions

1. Make the Dough

- In a mixing bowl, combine the flour, instant yeast, sugar, and salt.

- Add the pumpkin puree and oil.

- Mix until a dough forms, then knead for about 8 minutes, until smooth and elastic. The dough should feel soft but not sticky.

- Cover the dough and let it rise in a warm place for 1–1½ hours, or until doubled in size.

2. Shape the Mantou

- Transfer the dough to a lightly floured surface.

- Roll the dough into a thin rectangle.

- Roll it up tightly into a log shape.

- Using a serrated knife, cut the log into 7 equal pieces.

- Roll into a ball and place each piece on a small square of parchment paper.

- Cover and proof in a warm place for about 30 minutes.

Tip: Avoid over-proofing, as it can cause the mantou to wrinkle after steaming.

3. Steam the Mantou

- Bring water in a steamer to a boil.

- Place the mantou in the steamer and steam over medium heat for 15 minutes.

- Turn off the heat and let the mantou rest in the covered steamer for 5–10 minutes before opening the lid.

Texture & Storage Tips

- Pumpkin moisture levels can vary, so adjust the dough with a little extra flour or water if needed.

- Store cooled mantou in an airtight container for up to 2 days, or freeze for up to 1 month.

- Re-steam before serving for the best texture.

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Matcha Baozi with Custard Filling

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.

Ingredients

For the Filling:

- 200ml milk

- 30g corn starch

- 40g sugar

- 1 egg

For the Dough:

- 240g cake flour

- 10 g matcha powder

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 125g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened. Stir constantly as it's prone to burning.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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Mantou with Scallions - Easy Steamed Buns

Soft, fluffy, and lightly sweet steamed mantou filled with fresh scallions. These scallion mantou are a simple yet irresistible twist on classic Chinese steamed buns, with a pillowy texture and fragrant green onion flavor in every bite. Perfect for breakfast, snacks, or as a side dish to your favorite savory meals.

Ingredients (Makes 7 Buns):

- 300 g all-purpose flour or bread flour

- 3 g salt

- 15 g sugar

- 6 g instant yeast

- 180 g warm water

- 20 ml sesame oil

- 100 g scallions, chopped

- white pepper, salt (to taste)

Instructions

1. Combine flour, salt, sugar, and instant yeast in a large mixing bowl.

2. Pour in warm water and mix until a dough forms.

3. Knead by hand or with a dough hook for 7–10 minutes until smooth and soft.

4. Cover and let the dough rest for 1 hour until doubled in size.

5. Place dough on a floured surface and roll into a large rectangle.

6. Brush with sesame oil, sprinkle salt and white pepper evenly.

7. Spread chopped scallions over the dough and press them down to stick.

8. Roll the dough tightly into a log and pinch the edges to seal.

9. Cut the log into 7 even pieces.

10. Place buns on a plate lined with parchment, cover with cloth, and rest 30 minutes.

11. Boil water in a steaming pot and place buns on a steaming rack.

12. Cover with lid and steam for 12–15 minutes.

13. Turn off heat, keep lid closed, and let buns rest covered for 10 minutes to prevent collapsing.

14. Serve the mantou warm. Leftovers can be frozen and reheated anytime.

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Pampuchy – Soft Polish Steamed Buns

Pampuchy are traditional Polish steamed buns that are irresistibly soft, pillowy, and slightly sweet. Made with a simple yeast dough, these buns are steamed rather than baked, giving them a light, fluffy texture that melts in your mouth.

They’re incredibly versatile: serve them sweet with jam, honey, or fruit sauce, or savory with goulash, mushroom sauce, or a hearty filling. Pampuchy are perfect for family meals, weekend breakfasts, or festive occasions, and they store and reheat beautifully, making them convenient for busy days.

With just a few basic ingredients, these buns showcase the charm of Polish home baking—simple, comforting, and utterly delicious.

Ingredients

- 5g yeast

- 280 g all-purpose flour

- 120 ml warm milk

- 1 egg

- 10 ml oil

- Salt, a pinch

- 15g sugar

Instructions

1. Make the dough

- In a large mixing bowl (or stand mixer bowl), combine all ingredients:

flour, yeast, milk, egg, oil, sugar, and salt.

- Mix until everything comes together, then knead for at least 5 minutes (or 8–10 minutes in a mixer) until the dough is smooth, elastic, and soft but not sticky.

2. Let the dough rise

- Transfer the dough to a greased bowl.

- Cover the bowl with a clean towel or plastic wrap.

- Leave it in a warm, draft-free place for about 1 hour, or until the dough doubles in size.

3. Shape the buns

- Transfer the risen dough to a lightly floured surface.

- Divide into 7 equal pieces (≈68–70 g each).

- Shape each piece into a smooth round ball by rolling it between your hands.

- Cover with a clean towel and let rest for 15 minutes to puff up slightly.

(If you can’t steam all at once, keep the remaining dough balls in the fridge to prevent over-proofing.)

4. Steam the pampuchy

- Bring water to a gentle boil in your steamer (water should reach about ⅓ up the pot).

- Place the pampuchy on the steamer insert, leaving enough space between them (they will expand).

- Cover tightly and steam for 15 minutes over medium heat — steady but not vigorous boiling.

- Do not open the lid while steaming.

- When done, remove the buns carefully. Repeat with the remaining dough if needed.

5. Serving Ideas

- Sweet: serve warm with jam, fruit sauce, sweetened sour cream, or honey & butter.

- Savoury: serve with goulash, mushroom sauce, or fill with savoury stuffing before steaming.

6. Storage

- Store in an airtight container in the fridge for up to 5 days.

- Reheat in the microwave for 40–60 seconds until soft and warm.

- Freeze for up to 2 months; defrost and re-steam or microwave until fluffy again.

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Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Sesame Mantou (Black Sesame Steamed Buns)

Sesame mantou are soft, fluffy Chinese steamed buns enriched with the deep, nutty flavor of roasted black sesame. These buns are made from a simple yeast dough with ground black sesame seeds, sugar, and a bit of oil - then shaped into spirals or rolls and steamed until tender.

Unlike filled baozi, mantou are usually unfilled or have swirled-in flavor like sesame or taro. They’re slightly sweet, aromatic, and incredibly comforting.

Perfect for breakfast, afternoon tea, or as a snack, sesame mantou are best enjoyed warm - either fresh from the steamer or lightly reheated. They're also freezer-friendly, so you can make a batch and enjoy them anytime.

Ingredients (8 buns)

- 320g cake flour

- 50g sesame powder 

- 40g sugar

- 6g instant dry yeast

- 180g water

Instructions

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a tea towel and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly.

   - Divide the log into 8-9 equal portions.

   - Shape the buns and place them on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

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Sago Mooncakes with Red Bean Filling (Steamed)

These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.

Ingredients (Yield: 10 pieces (each 30 g dough + 15 g filling))

Outer Layer (Dough):

- 160 g sago pearls

- 10 g sugar

- 150 g warm water

Filling:

- 150 g red bean paste

Instructions

1. Prepare the dough and Filling:

- In a bowl, combine the sago pearls, sugar, and warm water.

- Mix well and let the mixture rest for 20 minutes to soften.

- Knead until the sago forms a smooth and pliable dough.

- Portion the dough and filling

- Divide the dough into 10 equal pieces (about 30 g each).

- Divide the red bean paste into 10 balls (about 15 g each).

2. Assemble the mooncakes

- Flatten one piece of dough into a disc.

- Place a red bean ball in the center.

- Wrap the dough around the filling, sealing it completely.

- Roll gently into a smooth ball.

- Press into a mooncake mold to form the traditional shape.

3. Steam the mooncakes

- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.

- Steam over medium heat for 30 minutes.

4. Serve

- Allow the mooncakes to cool slightly before removing from the mold.

- Enjoy warm or at room temperature.

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Chocolate Pudding Baozi (Steamed Buns with Budyń Filling)

Soft, fluffy baozi buns wrapped around creamy Polish-style chocolate custard - an East-meets-West treat. These baozi are made with a tender, yeasted dough and filled with a rich, silky budyń (chocolate pudding), giving each bite a gooey, melt-in-your-mouth center. The contrast between the light, steamed bun exterior and the velvety chocolate inside makes these perfect as a sweet snack, dessert, or special breakfast.

Freezer-friendly - make a batch and enjoy warm, gooey buns any time.

Serve warm with a drizzle of condensed milk, melted chocolate, or a sprinkle of cocoa powder.

Ingredients

For the Filling:

- 250ml milk

- 40g corn starch

- 40g sugar

- 15g cocoa powder

- 1 egg

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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Red Bean Paste Baozi (Steamed Buns)

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste 

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.  

- Knead on low speed for 8–10 minutes until smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.  

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.  

- Once the dough has risen, deflate it.  

- Roll the dough into a rope and divide it into 9 equal pieces.  

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.  

- Place a portion of red bean paste in the center of each wrapper.  

- Seal the edges completely, ensuring no gaps.  

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.  

- Let them rest for 30 minutes until light and plump.  

4. Steam the Buns: 

- Boil water in a wok or pot. 

- Place the steamer trays or plate with buns over the boiling water.  

- Steam over medium-high heat for 10 minutes.  

- Serve immediately.  

5. Storage and Reheating:  

- Keep in the fridge for 3 days or freeze for up to 2 months.  

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes. 

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Baozi (Steamed Buns) With Basil Pork Filling

Soft and fluffy baozi (steamed buns) filled with juicy minced pork and fragrant basil make the perfect fusion of savory and aromatic flavors. These steamed buns are a delightful snack or light meal, bursting with fresh herbs and classic seasonings in every bite.

Baozi are a quick and satisfying snack or breakfast option, perfect for busy days. They’re super easy to store in the fridge or freezer and can be reheated in minutes. Over time, I’ve experimented with several different fillings for baozi - feel free to explore my other recipes for more delicious ideas!

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 350g pork meat

- Bunch of basil leaves

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Instructions:

1. Make the Filling: 

   - Chop the basil leaves.  

   - Add the pork into a bowl and season to taste with sesame oil, oyster sauce, 

   - Add cornstarch in and mix until well combined.  

   - Place the filling in the fridge until ready to use.  

2. Make the Dough: 

   - In a bowl, combine the flour, yeast, sugar, and lukewarm water.  

   - Knead the dough for 8–10 minutes until it becomes soft and smooth.  

   - Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for 1 hour, or until it doubles in size.  

3. Shape the Buns:  

   - Once risen, deflate the dough and divide it into 12 equal pieces.  

   - Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.  

   - Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.  

   - Place the buns on a plate lined with parchment paper, ensuring they are spaced apart to prevent sticking.  

4. Steam the Buns: 

   - Place the plate into a steamer and steam the buns for 12–15 minutes.  

   - Turn off the heat and let them rest for 5 minutes to prevent collapsing.  

   - Serve warm, or freeze them for later. (Wrap tightly with plastic wrap if freezing.)

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Rose-shaped Pork Dumplings

These dumplings are not only delicious but also visually stunning, shaped like roses for an elegant presentation. Perfect for impressing guests or adding a touch of beauty to your table, these dumplings feature juicy pork filling wrapped in delicate petals of homemade dough.

Add natural food coloring like beetroot or spinach powder to the dough for colorful roses. Ensure the filling isn’t too wet, this will make it easier to handle and prevent tearing the wrappers.

Serve the rose dumplings hot with dipping sauces such as soy sauce with sesame oil, chili oil, or black vinegar. Garnish with chopped green onions or sesame seeds for added flavor and presentation.

These Rose-Shaped Pork Dumplings are as delightful to eat as they are to look at, combining artistry with deliciousness!

Ingredients (Makes about 18 Large Dumplings)

Dumpling Wrappers:

- 250g high-gluten flour

- 150ml hot water

- Pinch of salt

- Cornstarch for dusting

Dumpling Filling:

- 260g ground pork

- 30g oyster sauce (about 2 tbsp)

- 40g chives or green onion stalks, chopped

- 15g cornstarch (about 2 tbsp)

- Salt and pepper, to taste

Instructions:

Make the Wrappers

1. Mix the Dough:

- In a medium bowl, combine flour (optionally mixed with beetroot powder for color) with hot water.

- Mix with a spatula until a shaggy dough forms.

- Knead the dough for 4-5 minutes until smooth. 

- Place it in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.

2. Roll the Dough:

- After resting, divide the dough into 4 parts. Dust each piece with cornstarch.

- Roll each part to 1-2 mm thick.

- Lightly dust with cornstarch if the dough sticks

3. Maketeh Wrappers:

- Cut the dough into 6-7cm rounds using a cookie cutter or a cup. 

- Stack the wrappers with cornstarch dusted between them to prevent sticking.

- Repeat with the remaining dough. You should get around 54-57 wrappers.

Make the Dumplings

1. Prepare the Filling:

- In a medium bowl, combine all the filling ingredients. 

- Mix well, cover, and let marinate for 30 minutes.

2. Assemble the Dumplings:

- Arrange 3 wrappers in a straight line, slightly overlapping. Dab the overlapping areas with water to seal them together.

- Place a tablespoon of filling along the center of the wrappers. 

- Fold the wrappers in half lengthwise, make the sealing thinner if possible.

- Roll them up from left to right to form a rose shape. 

- Place the formed dumplings on a plate lined with parchment paper. 

- Repeat with the remaining wrappers and filling.

3. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the steamer lid to release the steam. - 

- Serve with soy sauce.

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Brown Sugar Mantou (Steamed Buns) - 黑糖饅頭

Brown Sugar Mantou (黑糖饅頭) are soft, fluffy Chinese steamed buns made with a dough that incorporates brown sugar, giving them a subtle caramel-like sweetness. They are light and airy, with a slightly rich flavor compared to traditional plain mantou, making them a perfect treat or breakfast option.

Ingredients (8 Buns)

- 240g cake flour

- 20g brown sugar

- 4g instant dry yeast

- 120g water

- 30g brown sugar (for filling)

Instructions

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a napkin and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly, then roll it into a rectangular shape.

   - Sprinkle the brown sugar evenly over the dough.

   - Roll the dough into a log shape.

   - Divide the log into 8 equal portions.

   - Place the buns on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

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Bao Zi - Steamed Buns With Gochujang Chicken Filling

Steamed buns, are a type of filled bun or bread-like dumpling in various Asian cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings. 

This time with a Korean-style filling—gochujang chicken. The filling is a bit spicy, perfect for me, but you can adjust the gochujang paste to suit your taste.

It's a good way to use up any leftover meat, for example, from chicken soup.

Ingredients (10 Buns)

Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

Filling:

- 350g boneless, skinless chicken thighs / breast 

- 1 tablespoon sesame oil

- 2-3 garlic cloves, minced

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 3 tablespoons honey

Sauce:

- 1 tablespoon chili oil

- 1 tablespoon toasted sesame seeds

- 2 scallions (spring onions), finely sliced

- Fresh cilantro (coriander)

Instructions

1. Make the Chicken:

   - Cook, bake, fry, or use leftover chicken meat, according to your preference.

   - Let the meat cool and then shred it with forks.

   - Add all the seasonings and stir until combined.

2. Make the Dough:

   - Combine flour, yeast, salt, and water. Knead the dough for 8-10 minutes until soft and smooth.

   - Transfer to a greased bowl, cover, and let the dough rest for an hour.

   - Once risen, deflate and divide the dough into 10 pieces.

   - Roll each piece into a ball, flatten, and use a rolling pin to roll into 10cm circles.

   - Place chicken filling in the center, pleat, and seal.

   - Lay the buns on parchment paper, keep distance to prevent sticking together.

3. Steam the Buns:

   - Rest the buns, covered, for 30 minutes.

   - Steam over boiling water for 10 minutes until puffed.

   - Let rest, covered, for an additional 5 minutes to prevent collapsing.

4. Serve:

   - Garnish with chili oil, sesame seeds, scallions, and cilantro if desired.

   - Freeze leftover buns and steam to heat them up when desired.

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Bok Choy-shaped Dumplings With Pork Filling

Dumplings are a beloved staple in Chinese cuisine (and not only), celebrated for their versatility, deliciousness, and cultural significance. They are typically made with a thin dough wrapper filled with a variety of ingredients, including meat, vegetables, seafood, and sometimes even sweet fillings. Dumplings can be cooked in various ways such as boiling, steaming, pan-frying, or deep-frying, each method imparting a unique texture and flavor to the final product.

You can find dumplings in many shapes, such as half moons, ovals, boats, and triangles, but not only these. There are also many skillful cooks who have gone further, creating shapes like bok choy, Chinese cabbage, cherry blossoms, and many more. I also prepared bok choy-shaped dumplings, and I must say they aren't as difficult to prepare, although they do take plenty of time. And look really cute!

Ingredients (20 Dumplings)

Wrappers:

- 150g flour

- 90 ml hot water

- Pinch of salt

- 1 tsp matcha powder or food coloring

Filling:

- 220g minced pork

- 80g spring onion, finely chopped

- 2 cloves garlic, minced

- 1 tbsp light soy sauce

- 1/2 tsp pepper

- 1 tsp salt

- 1 tbsp cornstarch

- 1 tbsp sesame oil

Instructions

To Prepare the Filling:

1. Season the pork in a mixing bowl.

2. Mix in the chopped garlic and spring onion.

3. Leave in the fridge until ready to use.

To Make the Dough:

1. In a large mixing bowl, mix flour, hot water, and a pinch of salt.

2. Knead the dough for 2-3 minutes until smooth.

3. Divide the dough into two equal portions. Save one portion for the white base part.

4. For the green dough (Pak Choi leaves part), add 1 tsp matcha powder/spinach powder/desired food coloring and knead to combine.

5. Rest the doughs in a covered container for 30 minutes.

To Prepare the Two-Color Wrappers:

1. Roll both doughs into two 20cm ropes.

2. Use a rolling pin to flatten the green dough rope lengthwise.

3. Wrap the white dough with the green dough, pinch, and slightly roll it on the working surface to seal the gap.

4. Divide the dough into 20 pieces.

5. Press each mini dough into a small disc and roll it into a thin wrapper (about 4” width) with a rolling pin. Dust and set aside.

To Assemble and Steam the Dumplings:

1. Place a dumpling wrapper on your palm and add 1 tsp of filling in the center.

2. Bring up the sides and gently pinch and squeeze with your thumb and index fingers to seal the dumpling top.

3. Repeat with the rest of the filling and wrappers.

4. Bring water to a boil in a wok or large saucepan over high heat.

5. Line a bamboo steamer or plate with parchment paper.

6. Place the dumplings on the steamer/dish and steam for 8 minutes over high heat with the lid on until they are fully cooked.

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Chinese Steamed Buns - Baozi 包子

Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings. 

Ingredients (10 Buns)

Dough:

- 4g active dry yeast

- 5g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

Filling:

- 100 g cabbage, minced

- 50g onion, chopped

- 50g carrot, grated 

- 1.5 scallions, finely chopped

- 300 g ground pork 

- 10 g ginger, minced

- 1/2 tbsp dark soy sauce 

- 1/2 tbsp oyster sauce 

- 1/2 tsp sugar 

- 1/2 tsp white pepper

- 1 tsp sesame oil 

- 1 tsp cornstarch 

Instructions

To Make the Dough:

1. In a large mixing bowl or mixer with a dough hook attachment add flour,  yeast, sugar and water. 

2. Knead for about 10-15 minutes. The dough should be soft, not sticky and not too firm.

3. Once the dough is even and smooth, form it into a ball. Cover it with a kitchen towel and let it proof for one hour in a warm place. 

To Make the Filling:

1. Prepare your vegetables - grate carrot, chop cabbage, onion and spring onion.

2. Add half teaspoon of salt and let it sit for 5-10 minutes to release the juices.

3. Drain the vegetables.

4. Add in the rest of filling ingredients and mix to combine. 

5. Store in the fridge until ready to use.

To Assemble the Baozi (Buns):

1. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 10 equal pieces (each should weigh about 48g).

2. Take each dough ball, and with a rolling pin, roll it from without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2. 

3. Add spoonful of filling to the center. You can divide the filling into 10 portions beforehand.

4. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. 

5. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled. 

I didn't have steaming basket so I placed them on a plate lined with parchment paper.

6. Cover with kitchen towel and let the buns proof for another 15 minutes before steaming.

To Steam:

1. With the buns in the steamer, start with cold water and steam for about 20-25 minutes.

2. Turn off the heat, and keep the lid on.  Let the buns “rest” for 5 minutes before opening the lid, so they won't collapse.

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Taiwanese Savoury Rice Cakes - Wa Gui 碗糕

 

Wa-gui 碗糕, a popular Taiwanese dish, is versatile and enjoyed for breakfast or as a snack. It can consists of pure rice flour paste steamed in a rice bowl, then garnished with soy sauce and minced garlic. Other variations incorporate fillings like duck egg yolk, mushrooms, minced pork, or shrimp mixed into the rice flour paste and steamed together in the bowl.

Ingredients (4 Portions):

Braised Pork:

- 120g minced pork

- 8 shiitake mushrooms, dried

- 2 eggs, boiled

- 1 tablespoon fried shallots or garlic

- 1 tablespoon soy sauce

- 1 teaspoon sugar

- A pinch of white pepper

- 50ml water

Batter:

- 140g rice flour

- 50g tapioca starch

- 650ml water

- 1/2 tablespoon oil

- 1/4 teaspoon salt

- 1/4 teaspoon sugar

Instructions

Braised Meat:

1. Rinse the dried shiitake mushrooms, remove the stems, and soak them in water until softened.

2. Boil the eggs until cooked, peel them

3. Heat pan over medium heat. Sauté the minced pork until browned. Add fried shallots (or garlic) and soaked shiitake mushrooms, stirring until fragrant.

3. Add eggs in, soy sauce, sugar, white pepper, and water to the pan. Simmer over low heat for a few minutes, allowing the flavors to meld.

 

Flour Bowls:

1. In a mixing bowl, combine rice flour tapioca starch, salt, pepper, sugar and oil. Gradually pour in 100ml of water while stirring to form a smooth paste.

2. Boil the remaining 400ml of water in a pot. Once boiling, pour the hot water into the rice flour paste, stirring quickly. The boiling water will partially cook the paste.

Assembly:

1. Pour the paste into small bowls, filling them about three-quarters full and smoothing the surface. This should yield approximately 4-6 bowls, depending on the size.

2. Place half a shiitake mushroom, a spoonful of minced pork, and half of a braised egg (or a salted egg yolk) on top of each rice flour bowl.

3. Place the bowls into a steamer or pot and steam over high heat for 25-30 minutes.

4. After steaming, let the bowls sit in the pot for 20-30 minutes before removing.

5. Drizzle with sauce, enjoy!

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Steamed Nian Gao / Sticky Rice Cake - 年糕

Nian Gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.

Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.

In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.

Ingredients

- 300g glutinous rice powder

- 1200g dark brown sugar

- 220g water

- Egg (for coating)

- Oil (for pan-frying)

Instructions

1. In a mixing bowl, combine glutinous rice powder, dark brown sugar, and warm water.

2. Mix well until you achieve a smooth, lump-free batter.

3. Line a cake tin with parchment paper to prevent sticking.

4. Pour the mixture into the prepared cake tin.

5. Place the cake tin in a steamer.

6. Steam the mixture for 1 to 1.5 hours until it solidifies.

7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.

8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.

9. Beat an egg in a bowl.

10. Dip each slice of the rice cake into the beaten egg.

11. Heat oil in a pan over medium heat.

12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.

13. Serve your pan-fried glutinous rice cakes warm.

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Steamed Korean Pear with Dates and Ginger

This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health. 

Ingredients

- 1 Korean pear

- 2-3 dates (pitted, if desired)

- 1-2 slices of fresh ginger

- 2 tbsp honey

Instructions

1. Prepare the Pear:

   - Wash the Korean pear thoroughly under running water to remove any dirt.

   - Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.

   - Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.

2. Prepare the Filling:

   - Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.

   - Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.

3. Steam the Pear:

   - Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.

   - Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.

4. Serve:

   - Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).

   - Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.

Notes:

- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.

- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.

- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.

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