How To make Siopow (Steamed Dumplings)
1 Wrapper recipe
1 c Water
1 tb Oil
1/4 ts Salt
1 c Chopped shrimp
1/4 c Ground pork
1 c Minced water chestnuts
1/4 c Minced scallions
1/4 c Minced onions
1 Egg
1 ts Pepper
1 ts Salt
Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters.
How To make Siopow (Steamed Dumplings)'s Videos
How To Make Siopao | Soft Steamed Pork Buns | Easy And Delicious Steamed Meat Buns Recipe
Hello guys another easy recipe our all time favorite steamed meat buns hope you like it and dont forget to subscribe and like thank you..
Ingredients
Dough:
3/4 cup warm water (not hot)
2 tsp instant dry yeast
1tbsp white sugar
2 1/2 cup AP flour brand is (
1 tsp baking powder
2 tbsp white sugar
pinch of salt
2 tbsp veg oil or cooking oil
Filling:
280g ground pork or chicken
1 medium sized finely chopped onion pr spring onion
4 gloves minced garlic
1/4 tsp black pepper
1/2 tsp lemon juice or lime
1 tsp salt
2 tbsp oyster sauce
2 tsp light soy sauce
2 tbsp corn starch
2 medium boiled egg (divide into 4 portion)
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Mantou buns: the Chinese recipe really easy to prepare!
How to make fluffy and soft buns without using the oven!INGREDIENTS
200g (1 ½ cup) all-purpose flour;
2g (1 tsp) dry yeast;
20g (1 ¼ tbsp) sugar;
100 ml (⅓ cup+1 tbsp) warm milk;
30ml (2 tbsp) warm water;
30ml (2 ¼ tbsp) vegetable oil;
Hazelnut cream, powdered sugar.
METHOD
Whisk yeast with warm water until smooth. Set aside until foamy.
Combine flour, sugar, yeast solution, milk and vegetable oil together. Knead the dough for 10 minutes, cover and set aside for 5 minutes.
Roll out the dough into a rectangle, brush with some melted butter and roll tightly as shown in the video.
Cut the roll into 7 equal pieces and set aside for 1 hour.
Steam the buns for 10 minutes in a steamer basket over the pot of boiling water.
Fill with hazelnut cream and dust with powdered sugar before serving.
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BETTER THAN TAKEOUT - Steamed Pork Buns Recipe
???? BUY A BAMBOO STEAMER -
❤️ SUPPORT ME ON PATREON -
???? PRINTABLE RECIPE -
I grew up with steamed pork buns- warm, fluffy, tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Watch now!
???? RECIPE
Ingredients for the dough (enough to make 12 buns)
- 500 grams of all-purpose flour
- 250 grams of warm water
- 3 grams (1 tsp) of yeast
- 1 tbsp of sugar
Ingredients for the filling
- 350 grams of ground pork (sorry for the audio mistake in the video, it should be 350 grams not 300grams)
- 1 tsp of grated garlic
- 1 tbsp of soy sauce [Amazon Link:
- 2 tsp of oyster sauce [Amazon Link:
- 1/2 tsp of salt
- 1 tsp of sugar
- 1 tsp of dark soy sauce [Amazon Link:
- 2 tsp of sesame oil [Amazon Link:
- 1/3 cup of non-flavored chicken stock
- 1/2 cup of spring onion
INSTRUCTION
Dissolve 1 tsp of yeast into 250 grams of warm water. In a large bowl, combine 500 grams of all-purpose flour and 1 tbsp of sugar. Pour the yeast water in batches and stir to corporate it well. Gathering all the flour together then knead it until smooth.
Cover it and let it sit for 1 hour and 40 minutes. My room temperature is 21 C. You will need to adjust the time depending on the temperature.
In a large mixing bowl, add 350 grams of ground pork, 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil, 1/3 cup of unsalted chicken stock. Stir the filling for a few minutes until the meat absorbs the liquid.
Add 1/2 cup of diced spring onion and mix until well combined. Set this in the fridge.
By now, the dough should be done proofing, now let’s check the dough. Sprinkle some flour to prevent sticky. knead the dough to get rid of all the air bubbles. Grab the dough to fold it in half. Press it down against the working surface. You should be able to feel and hear that the air bubbles are breaking. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you with smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready.
Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. divide it into 12 even pieces. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge.
Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun.
Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof.
15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun.
Enjoy!
手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
面点师的蒸馒头绝招:
春天就算不吃肉也要常吃这素馅饼:
柔软劲道薄如蝉翼的春卷:
食材:包菜、鸡蛋、胡萝卜、香料、粉丝、葱花
手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
大家好,这里是“刘二姐美食”
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#美食教程#美食技巧#包子#早餐#刘二姐美食 在视频制作中,我们将动物福祉作为首要考虑,所有动物参与者都受到了妥善的照顾。
Taste Better Than Store Bought Steamed Buns. Soft Delicious Steamed Pork Buns.
Taste better than store bought steamed buns. Soft delicious steamed pork buns.
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Bao Dough
200g Bao Flour
200g Milk (room temperature)
6g Instant Yeast
60g Sugar
100g Bao Flour
4g Baking Powder
Pork Marinate
400g Minced Pork
30g Spring Onion (chopped)
1tsp. Ginger (chopped)
1tsp. White Pepper
1tsp. Salt
2tbsp. Light Soy Sauce
1tsp. Dark Soy Sauce
1tbsp. Oyster Sauce
1tbsp. Sesame Oil
1tbsp. Shaohsing Wine
1tbsp. Cornstarch
80g Water
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