Hong Kong-style Steamed Buns with Sweet and Savory Fillings

Ingredients

The original Pueblo Bread from Mexican cuisine is a dense and hearty bread made with cornmeal and often flavored with spices like chili powder. In contrast, the Hong Kong-style steamed buns are light, fluffy, and slightly sweet. The dough is made with all-purpose flour and milk, giving it a softer texture. Additionally, the fillings used in the steamed buns are typically sweet or savory, such as char siu, custard, red bean paste, or vegetables, whereas the Pueblo Bread does not traditionally have fillings. We alse have the original recipe for Pueblo Bread, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 240ml (1 cup) warm milk 240ml (1 cup) warm milk
• 1/2 tsp salt 1/2 tsp salt
• Filling options: char siu (barbecue pork), custard, red bean paste, savory vegetables Filling options: char siu (barbecue pork), custard, red bean paste, savory vegetables

Nutrition

• Calories (kcal / KJ): Varies based on filling
• Fat (total, saturated): Varies based on filling
• Carbohydrates (total, sugars): Varies based on filling
• Protein: Varies based on filling
• Fiber: Varies based on filling
• Salt: Varies based on filling

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm milk to the dry ingredients while stirring with a wooden spoon or spatula.
3. 3.
   Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Punch down the dough to release any air bubbles and divide it into small portions, about the size of a golf ball.
6. 6.
   Flatten each portion with your palm and place a spoonful of your desired filling in the center.
7. 7.
   Gather the edges of the dough and pinch them together to seal the filling inside.
8. 8.
   Place the filled buns on individual squares of parchment paper and let them rest for another 15-20 minutes.
9. 9.
   Prepare a steamer by bringing water to a boil in a pot or wok with a steaming rack.
10. 10.
    Arrange the buns in the steamer, leaving some space between them to allow for expansion.
11. 11.
    Steam the buns for 12-15 minutes or until they are puffed up and cooked through.
12. 12.
    Remove the steamed buns from the steamer and serve them warm.

Treat your ingredients with care...

• Char siu (barbecue pork) — If you can't find char siu, you can substitute it with roasted chicken or tofu for a vegetarian option.
• Custard — Make sure the custard is thick and not too runny to prevent it from leaking out of the buns during steaming.
• Red bean paste — If you prefer a smoother texture, you can blend the red bean paste until it becomes a paste-like consistency.
• Savory vegetables — Use a combination of your favorite vegetables, such as mushrooms, carrots, and cabbage, and stir-fry them with some soy sauce and garlic for added flavor.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• If you don't have a steamer, you can use a bamboo steamer or improvise by placing a heatproof plate on top of a pot filled with boiling water.
• Experiment with different fillings to cater to your taste preferences.
• Brush the steamed buns with a little melted butter after cooking to give them a glossy appearance.
• Leftover steamed buns can be stored in an airtight container in the refrigerator and reheated by steaming for a few minutes.

Serving advice

Serve the Hong Kong-style steamed buns warm as a snack or as part of a dim sum feast. They can be enjoyed on their own or dipped in soy sauce, chili oil, or sweet chili sauce for added flavor.

Presentation advice

Arrange the steamed buns on a bamboo steamer or a plate lined with banana leaves for an authentic touch. Garnish with a sprinkle of sesame seeds or chopped green onions for a pop of color.