Trust me, I do not know what half the title says but these are delicious!

Bad picture …….once again, but these are good!!

Bread Baking Babes have been steaming this month. Trying to produce the best flower buns and each one’s a looker. Mine’s not a looker but was so good. Karen of Bake My Day steamed up a recipe from Global Baker by Dean Brettschneider.

I read all the bread baking babes blogs before I went ahead with the recipe. This recipe calls for Chinese Flour which should be low gluten. I made a trip to our Chinese Store , got all the ingredients and that’s the best thing I did . These came out perfect ……absolutely bread like……no chewiness……perfect soft breads. I was absolutely surprised….how could steaming create such fabulous buns……it was a transformation. Unfortunately, I do not have a cut shot, that would have said more than I can write. We were all so hungry, we just ate it up and forgot all about pictures . Anyway, bottom line, if you want to make these……get Chinese Flour .

Low Gluten Chinese Flour……called “Weak Flour”

The Recipe:

makes 10 buns

“Everywhere you go in China you see people eating steam buns, also known as mantong Typically Chinese, a sweet bread is combined with a savoury filling, such as red bean paste and barbecued pork, but take care and avoid using too much filling or the bun will fall apart during the rising and steaming stage. The baking powder helps to open up the texture and gives a little tenderness to the eating quality of the buns. If you can, use imported Chinese flour from a specialist Asian food market or store”.

Dough

300 g chinese flour (use low gluten flour such as cake flour)

15 g sugar

15 g butter

good pinch of salt

1/4 tsp baking powder

1/4 tsp active dry yeast

150 ml chilled water, placed in the refrigerator overnight ( I just put mine in  the freezer for 15 minutes )

Filling

rice bran oil, for brushing on dough (I used good old extra virgin olive oil )

40 g finely chopped spring onions or chives

25 g finely chopped red chillies

salt to taste

To make the dough, place all the ingredients into a large mixing bowl and, using your hands, combine to form a very, very firm dough mass. Don’t be tempted to add any water or the steam buns will be flat after steaming.

Place the dough on a work surface and, using your rolling pin, roll out to a thin strip, fold this in half and roll again. Repeat this 10-15 times with a 30 second rest in between each time. This is a way of mixing a very firm dough, the dough will start to become smooth and elastic as a result of the rolling process.

Put the dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warmish place (23-25C) for 15 minutes. Tip the dough onto a lightly floured surface. Using a rolling pin, roll out each piece to a 25cm square. {{this is strange…he never states that you divide the dough in this stage, so use and roll the one ball of dough you have}}

Brush the dough surface lightly with oil and sprinkle the chopped chives and chillies evenly over the dough. Season with salt.

Fold the dough in half and then cut into 2.5cm strips so that you end up with 10 folded strips. Stretch each strip and, starting at the folding edge, twist the two pieces of each strip over each other to form a rope.

Take the twisted rope and tie into a double knot, tucking the loose ends underneath. Place each bun with ends facing down on a 5cm square of non-stick baking paper** and cover loosely with plastic wrap. Prove for approximately 30-45 minutes in a warm place.

Bring a wok or saucepan of water to the boil with a bamboo steamer sitting on top. Remove the bamboo steamer lid and place the buns on the paper in the steamer 3-4 cm apart to allow for expansion during steaming. Replace the steamer lid and steam for 20 minutes. Repeat until all the buns have been steamed and are firm to the touch.

Karen’s Notes: you might want to adjust the steaming time from 10-20 minutes, keeping the water at a low blub.

the paper: the pics in the book show him using paper circles, sort of perforated. (as in: paper circles with rather large holes in them). I’m using a regular steam pan with a metal insert and I preferred oiling the base of the metal insert not using any paper, re-oiling when needed. Another thing: I used a tea towel between the lid and the pan to catch any condensation.

I forgot all about the paper and just plain steamed mine. No problems .

I am absolutely in love with garlic chives from Chinese store and so of course I got the authentic stuff.

I also made a couple for the kids with turbinado sugar and they were gone in no time.

Chinese Flower Buns with Turbinado Sugar

I will certainly be making  these again. Thanks a lot Karen.  All I wish is that the recipe would at least not have butter and sugar in grams. It’s painful to measure such small quantities in my manual scale which has been even suffered in the hands of my kids .

Expenditure:

Chinese Flour…….500 g……….. Chinese Store (Hua Xing)………….$ 2.39

Chives…………….1.03 lb……….Chinese Store (Hua Xing)………….$ 2.21

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Total……………………………………………………………………..$ 4.60

Posted in --Extra virgin olive oil, -Chinese Flour (low gluten), -Garlic chives, -Olive Oil, -Red Chillies, -Turbinado Sugar, Baking Powder, Sugar, Yeast ]]> http://charchechaukeke.wordpress.com/2009/10/05/chinese-flower-steam-buns-xiang-cong-hya-juan-bao/feed/ 1 vivnidhi sep2_21 oct_04 sep2_19 http://charchechaukeke.wordpress.com/2009/07/21/daring-cooks-2-potstickers-gyoza/ http://charchechaukeke.wordpress.com/2009/07/21/daring-cooks-2-potstickers-gyoza/#comments Wed, 22 Jul 2009 03:47:55 +0000 vivnidhi http://charchechaukeke.wordpress.com/2009/07/21/daring-cooks-2-potstickers-gyoza/ ]]>

Yaay! I can make neat Potstickers  too!

Those who have read my earlier post know that I am late in posting about practically all the posts for the past two months. OK, enough of apologizing. Lost time can’t be brought back again but I can try to learn (Oh yeah………. )

The reason these potstickers are late is that I experimented a lot with these. Since I first ate the vegetarian gyozas that Trader Joe’s sells, I have been hooked. I remember telling the husband very comfortably……I can make these as he was trying to pick up the last TJ’s one off my plate too. I generously handed the last gyoza to him and said to myself, “shouldn’t be a big deal really”. Before I could fully make a plan about these gyozas, Jen from use real butter announced that the Daring cook challenge as Potstickers. I was very excited (shows when I don’t post on time, right   ).

Anyway, the bigger challenge these days is posting , not making.

Let me start with saying, I have made it four times now (very unusual for me, I hate repeating) and don’t think my stint with gyozas ends here. I only repeat recipes which I am trying to master…….say Idlis………and now potstickers .  How do people write recipe books, how many times do they test?

Round 1: Stuffed whatever I had on hand, forgot soy sauce and cornstarch. You bet………..it tasted great…….I was the only one who ate .

Round 2:  A planned visit to the Asian store, bought garlic chives, tofu etc…….pantry equipped. Even though I baked the tofu and drained it well, I found the end stuffing mixture to be quite wet. This resulted in not well shaped gyozas. Anyway, tasted great, got a pat on the back

Round 3: Cooked the stuffing up, mixed it with some finely chopped veggie burgers (this was for something else) but ended up in potstickers. Husband said, I liked round 2 better.

Round 4: This time, I was dead sure of what I wanted to do………everything in place……….yet the husband said…….round 2 was better…………and boo hoo hoo ……..he is right.

Round 5: Got filled with coconut fudge and some also had chocolate ganache filling , and topped with powdered sugar…Yes, I was cleaning the freezer which is filled with small tit-bits.

Here’s the recipe with my vegetarian filling and the best proportions *(these matter….all I had wrong in round 4 was a little extra daikon radish ):

Jen says “It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. “

The process goes a little like this:

You can (and should) reference instructional photos and discussion on Jen’s blog post here.

Wrappers: Well yes, you could purchase pre-made dumpling wrappers at the store (NO WONTON WRAPPERS – they have egg), but they are inferior compared to homemade. The whole point of this challenge is to make the dumpling wrappers by hand. So here is the one requirement: the dumpling wrappers must be made by hand. It isn’t all that hard, it just takes a little time and practice. People usually get the hang of it after making about a dozen.

Fillings: the beauty of the Chinese dumpling/potsticker is that the filling is very versatile. That’s why there are so many different kinds of dumplings when you go to dim sum. The two most common are pork and shrimp. You can make them with other ground meats (beef, chicken…) or vegetarian (tofu, mushrooms, bamboo shoots, water chestnuts, glass noodles, Chinese chives – oh yum!). The important thing to keep in mind is that the filling needs to “stick” to itself or else you will make your life incredibly miserable wrapping up filling that keeps falling apart. I think if I were to make vegetarian dumplings, I would sauté the cabbage and mash up the tofu for a better cohesiveness. It’s up to you how you want to fill your dumplings and I say – run with it! Just keep it cohesive and no big chunks of hard ingredients (they poke through the wrapper dough = disaster). I realize it may be tempting to dump all of the vegetables into a food processor and give it a whir, but I caution against it. You don’t want a slurry, you want a mince. Practice your knife skills and be careful.

Special Equipment: A rolling pin – preferably not tapered. (see blog pictures for the type I use).

Time: Prep for the filling takes me 30 minutes – longer if peeling and de-veining shrimp. It will depend on your proficiency with a good sharp knife. Rolling and wrapping several dozen dumplings takes me 1 hour by myself. My parents can crank through it in 30 minutes when one person is rolling wrappers and the other is wrapping dumplings. Might be fun to get a second person to help! Cooking: I have to cook mine in batches. When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling – 6 minutes per dozen or so depending on size of pot. My own personal preference is for potstickers – mmmmm! But they are ALL good.

The Recipe:

Dough:

• 2 cups (250g) all-purpose flour
  1/2 cup (113g) warm water
  flour for worksurface

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Keep all unused dough under damp cloth.

The dough, even though feels very dry….just let it rest …..this is after the rest

Dough cut into 5 pieces

The cut portion of the dough is rolled into a thinner round and cut further. Good idea to cut it bigger than I am showing here. This was my first attempt.

• Vegetarian filling:
  2 carrots minced
• 4 large napa cabbage leaves, minced
  3 stalks green onions, minced
  6 cloves garlic
• 1/4 bunch Chinese chives/garlic chives minced
• 1 medium red onion minced
  1/2 cup Daikon radish peeled and minced (lesser than shown in picture below)
  1/4  cup ginger root, minced
• 1 cup tofu (baked in oven at 400F for 15 minutes) mashed (optional)
• 2 Tbsp. sugar
  3 Tbsp (40g) soy sauce
  2 Tbsp (28g) sesame oil
  6 Tbsp (16g) corn starch

Finally some color……spring onion, carrots, napa cabbage, garlic, garlic chives, red onion,ginger and daikon radish

Even though Jen asks to mince  the veggies by hand, I chose to use the food processor………and was I glad I did . Mince these veggies and drain the water by pressing with hands. Add the sugar, soy sauce, sesame oil and corn starch.

Vegetarian filling

• dipping sauce:
  2 parts soy sauce
  1 part vinegar (red wine or black)
  a few drops of sesame oil
  chili garlic paste (optional)
  minced ginger (optional)
  minced garlic (optional)
  minced green onion (optional)
  sugar (optional)

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

Pan fried is the way to go for us: these look  darker than they actually were ….trust me, these are delicious

Ah…..my black background

One more pic and the one with the coconut fudge filling (tasted like modaks ) )

Stained by Addiction: Marbled Tea Eggs

I am a big fan of Martin Yan, the celebrated chef of Chinese cuisine with his famous Yan Can Cook show on television. He taught me how to mince garlic and ginger in seconds. Anybody who visits me gets a performance by me:) . Yeah, yeah, I know I like to show off…….:). I used to love his show and I watched him so much that I actually learnt from him…..now that says a lot. A few days back I came across his book : Martin Yan Quick & Easy at the library. This book is a companion volume to his public television series. I couldn’t help but bring it home.

One recipe that I tried and liked a lot was marbled tea eggs. I had heard of tea eggs from my husband when he had an authentic Chinese meal at a friend’s place so I wanted to try it too.

In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year………….source Wikipedia

The best thing is that these hard boiled eggs keep well in an airtight container in the refrigerator for up to a week. It was great for breakfast when we were out of home. These are interesting addition to a salad or soup too or just as a snack.

Here’s the recipe adapted from Martin Yan’s Quick & Easy:

• Eggs 4
• Spring Onion coarsely chopped
• Ginger 1″ piece. minced
• Soya sauce 1/4 cup
• Regular Black Tea 2 bags
• Dark brown sugar 1 Tbsp.
• Ground cinnamon a pinch
• Ground star anise a pinch
• Ground cloves a pinch
• Ground fennel a pinch
• Pepper a pinch
• Cinnamon Stick 1

Chinese five spice powder can be used in the recipe instead of the ground spices if available. It can be purchased ready made from an Chinese grocery store. Since I did not have it, I used the ground spices.

Place the eggs with cold water in a saucepan. Cover and bring to simmer over medium heat. Simmer uncovered for 10 minutes.

Drain the eggs and rinse them with cold water. When cool enough to handle, gently tap each egg all over with a spoon until hairline cracks cover the entire shell.

Return the eggs to the pan. Add all the rest of the ingredients and some water to cover the eggs completely. Place over low heat, cover and simmer for at least 15 minutes or for up to 1 hour for a more intense color. I like to simmer only for 30 minutes, otherwise the eggs tend to get too tough for my taste.

Remove from heat, let eggs cool in the liquid and then refrigerate, still in the liquid, at least overnight or for up to a week.

Peel them just before eating. I like them best with some mayonnaise mixed with soya sauce and balsamic vinegar. Another interesting recipe for tea eggs is here.

All Cracked Up for CLICK…photography event hosted by Jugalbandi

These marbled eggs are also on their way to Happy Love Strawberry’s 18th Birthday Party and the theme is Welcome to Wonderland. Have fun, everyone!!

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