How to Prepare Super Quick Homemade Xi'an Steamed Buns
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Make Award-winning Xi'an Steamed Buns. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Xi'an Steamed Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Xi'an Steamed Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Xi'an Steamed Buns estimated approx 35min.
To begin with this recipe, we have to prepare a few ingredients. You can have Xi'an Steamed Buns using 32 ingredients and 18 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Xi'an Steamed Buns:
- Filling
- Fresh Carrot for texture and color inside optional
- 1/2 lb Pork
- 1/4 c Kimchi
- 1 tsp Dark Soy Sauce
- 2 tbsp Ponzu Sauce
- 1 tbsp Honey (Orange blossom if possible)
- 1 tsp Chinese All Spice
- Red Chili Flakes to preferred spice
- 1/2 tsp Rice Wine Vinegar
- Plain Dough for Marbled Steam Buns
- 560 g Plain Flour
- 11 g Instant Dry Yeast
- 1/2 tsp Salt(optional)
- 1 tsp Baking Powder
- 30 g Fine Sugar
- 30 g Vegetable Oil
- 320 g Whole Milk
- Darker Dough for Marbled Steamed Buns
- 280 g Plain Flour
- 5.5 g Instant Dry Yeast
- 1 tsp Baking Ppwder
- 15 g Fine Sugar
- 3 pg Vegetable Oil
- 160 g Whole Milk
- 1 1/2 tbsp Cocoa Powder
- Dipping Sauce
- 1 tbsp Ponzu Sauce
- 1 tsp Honey
- Medium Pinch of Kimchi
- Pinch Nutmeg
- Pinch Clove
Instructions to make Xi'an Steamed Buns
- Combine flour, yeast, baking powder, and sugar in a bowl, sift if preferred, into mixer bowl.
- Turn on slow speed and gradually add in milk.
- Mix for 1 minute, then turn speed up and mix for 6 more minutes.
- Knead dough lightly into a dome shape and then place in a lightly greased bowl with damp towel to cover and let rise for 1 1/2-2 1/2 hours.
- Combine and repeat above steps for darker dough mixture.
- Begin making marinade/sauce for pork by combining all sauce ingredients. Let sit for 30 minutes after combined.
- Begin cooking pork when you have about 10 minutes left for your sauce in a wok or pan at high/med-high heat, breaking into small pieces. Cook until done.
- Add sauce mixture and cook on high until it coats evenly. Reduce heat and simmer for 3 minutes.
- After dough has risen, remove from bowl and flatten, folding the top over itself twice, ending with a log.
- Repeat for darker side of the dough.
- Cut a small piece of dough from each log, and combine, rolling together. Fold/roll into a spiral, and repeat 3 times.
- Form dough back into a ball after combined to desired marble, and roll it flat.
- Once relatively flat, grab and lift one side and begin rolling out, spinning dough as you roll.
- Place carrot(optional) and pork mixture in the center, and begin pinching the outside together working in a circle motion until completely sealed. Pinch and twist.
- Form back into ball, then place on parchment paper.
- Fill steamer basket, and then turn heat on high until boiling, then lower to medium-low and cover with lid for 10-12 minutes depending on size of dumpling. (Cover glass and metal lids with towel to prevent condensation drips.
- Let sit in pan for 2 minutes, then carefully remove.
- Enjoy your perfectly made Xi'an inspired Steamed Buns!
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