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Asian Steamed buns


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Ingredients

8 portion(s)

  • Filling: ½ teaspoon five-spice powder 300 g pork or chicken 2 green onions cut into 3 lengths each 20 g hoi sin sauce 1 Tablespoons rice or white vinegar 2 teaspoons soy sauce 1 teaspoon honey Small piece fresh ginger 1 clove garlic DOUGH: 170 g warm water 20 g sugar 2 level teaspoons dry yeast [2/3 of sachet] 280 g flour 20 g oil pinch salt 1 teaspoons baking powder
  • 6
    1h 10min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Cut pork or chicken into 2 -3 cm cubes. Mix the 5 spice with the meat. Put into basket. Add 300 g water. Set time to 10 minutes, temp Varoma, speed 3.

    When done remove basket with meat set aside drain bowl.

    Chop garlic and ginger in bowl 4 sec speed 7, add green onion, chop 2 sec at speed 6. Add meat and shred speed 8 about 5 seconds. Add the rest of the ingredients mix speed 5 for 6 seconds.

    Put filling in covered bowl in fridge.

     

    Start this section about 1 hour 45 minutes before you plan to eat buns.

     

    Rinse the bowl. Add all ingredients except baking powder to bowl. Mix speed 7 for 5 sec. Set time to 2 minutes speed interval or until dough is shiny.

    Do not remove from bowl. Leave to rise 1 hour. It will come all the way to the top.

    Add baking powder, knead at interval for 2 min. Remove from bowl.

    Lightly oil varoma trays. On floured board or table divide dough into 8 pieces. Roll each to a 10 cm round. Put large spoon full of filling in round. Pinch dough around filling. Place in varoma using both sections. Leave 2cm space between. Add 600 ml water minimum. Set time 5 minutes, temp varoma, speed 3 to bring varoma up to temp. You can start with hot water to shorten this time. When steaming set varoma in position. Steam 25 minutes, temp Varoma speed 3.

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Tip

When placing buns in varoma make sure they are not too tall. They will raise and it is best if they do not hit the lid.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious. I used chicken

    Submitted by phallett on 26. April 2015 - 16:12.

    Delicious. I used chicken mince. it was time consuming but worth it. I served them with chicken noodle soup. 

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  • Yumm! I substituted half the

    Submitted by Chloe91g on 4. March 2015 - 13:07.

    Yumm! I substituted half the flour for wholemeal flour to make it a bit healthier, I already had some left over roast pork so I just chopped that up and used it for the filling with 2 tsps of a half half mixture of hoi sin sauce and sweet chilli sauce). I reduced the veroma time to only 15mins as I usually only steam pork buns for that long and they were getting a bit soggy. Next time I would make 12 buns as they came out huge. I made some western ones too; devon with tomato sauce filling (tastes just like a hot dog), pork with smokey bbq sauce.

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  • I made these and they were

    Submitted by Mimzeebee on 25. July 2014 - 14:20.

    I made these and they were very yummy. I added lots of extra ginger because I love ginger and I used sweet soy. I also struggled to make them a consistent size but they were very good! Thanks for the recipe.

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  • This recipe was very

    Submitted by Kalli McCarthy on 22. May 2013 - 21:37.

    This recipe was very disappointing.  Took me hours to preparethe filling tasted bland and the bun like stale bread.  I followed the recipe to the letter.  Not woth the effort!

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  • :( This recipe took me hours

    Submitted by Kalli McCarthy on 22. May 2013 - 21:34.

    tmrc_emoticons.( tmrc_emoticons.( This recipe took me hours to make and then after serving up at 9:00pm  it was very bland.  Not worth the effort.

     

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  • Loved it - filling was really

    Submitted by jen.c on 29. August 2012 - 21:50.

    Loved it - filling was really tasty 

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  • Took 2 hours, very

    Submitted by Colours on 11. July 2012 - 21:06.

    Took 2 hours, very disappointed. No one would eat it. The bun bit was ok but the filling was tasteless. Ended up throwing nearly all of it out. Might try again but make filling more flavourful, but not sure it's worth the bother. 

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  • I used self raising flour

    Submitted by granita on 24. June 2012 - 21:41.

    I used self raising flour rather than baking powder and it turned out perfect! So yummy! Definately a keeper recipe!

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  •    love it so yummy 

    Submitted by puprath92 on 30. May 2012 - 16:16.

      Love  love it so yummy 

    foodywoodydodah

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  •    love it so yummy 

    Submitted by puprath92 on 30. May 2012 - 16:15.

      Love  love it so yummy 

    foodywoodydodah

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  •    love it so yummy 

    Submitted by puprath92 on 30. May 2012 - 16:15.

      Love  love it so yummy 

    foodywoodydodah

    Login or register to post comments