Steam Buns: Cooking Meat To Perfection In Minutes

Steamed buns are a popular dish in Chinese cuisine, often served as a handheld meal or snack. They can be made with various fillings, including meat and vegetables, and are cooked by steaming the buns in a wok or pot. The cooking time for steamed buns varies depending on the recipe and the number of buns being cooked at once, but it typically ranges from 8 to 20 minutes. To ensure the buns are cooked properly and to avoid sogginess, it is important to use the right equipment, prepare the dough and filling correctly, and control the temperature and condensation during the steaming process.

Steaming equipment: a wok, bamboo or metal steamer

When it comes to steaming equipment, you have a few options: a wok, a bamboo steamer, or a metal steamer. Each has its own advantages and disadvantages, and the right choice for you will depend on your specific needs and preferences. Here's a more detailed look at each option:

Wok

Woks are typically used for stir-frying, but they can also be perfect for steaming. One of the advantages of using a wok for steaming is its convex shape, which allows you to fit almost any size of bamboo steamer inside. As long as the steamer's diameter is smaller than that of the wok, it should fit just fine. Additionally, woks are ideal for steaming because they are wide enough to accommodate various foods, from small dumplings to larger items like whole fish or chicken.

Bamboo Steamer

Bamboo steamers are traditional steaming equipment in East Asian cuisine, particularly in China. They consist of stackable trays that fit on top of one another, covered with a lid. Bamboo steamers are cheap, efficient, lightweight, and beautifully crafted. One of their key benefits is that bamboo absorbs condensation, preventing delicate foods like dumplings or dim sum from getting soggy. Additionally, some believe that the subtle scent of bamboo improves the flavour of food, especially dim sum dishes. However, when using a bamboo steamer, it's important to use perforated parchment paper or some form of non-stick protection, such as cabbage leaves, to prevent food from sticking to the steamer.

Metal Steamer

Metal steamers, also known as stainless steel steamers, are incredibly long-lasting and can easily fit on a hob. They are perfect for quickly cooking midweek veggies and proteins. However, they tend to be more expensive and less environmentally friendly than bamboo steamers. Additionally, they may turn crunchy foods into mushy textures.

How to line a steamer: using paper, lettuce or DIY perforated parchment

To line a steamer, you can use paper, lettuce, or make your own DIY perforated parchment.

If you're steaming marinated meats, it's best to use a heatproof plate or bowl to collect any juices. In this case, you can skip lining your steamer.

If you're placing food directly into the steamer, you'll need to line it with something to prevent the food from sticking. You can use:

• Napa cabbage leaves
• Lettuce leaves
• Cheesecloth
• Parchment paper
• Round, perforated parchment paper liners made for steamers
• Reusable cloth or silicone liners

Whatever you line your steamer with should be porous to allow steam to circulate and cook the food.

To make your own DIY perforated parchment paper liner for your steamer, follow these steps:

• Get a piece of parchment or baking paper and fold it in half.
• Fold it in half two more times until you have a fairly thin triangle.
• Hold it over your cooking vessel with the pointy end lined up in the middle.
• Snip the end off—this will make it round and fit your steamer.
• Cut little triangles about 2.5 cm/1" apart along the folded edge. These will be the holes for the steam to circulate.
• Snip the pointy end off.
• Unfold and place in your steamer.

This method works for any round cooking vessel, like a pot with a steamer fitted inside or a microwave steamer.

Preparing the dough: mixing, kneading, rising

Preparing the dough is the first step in making steamed buns. The process involves mixing, kneading, and allowing the dough to rise before it can be used to make the buns. Here is a detailed guide:

Mixing the Dough

Start by preparing the yeast mixture. In a small bowl, combine active dry yeast, sugar, and warm water. Mix well and set aside for about 10 minutes until the mixture becomes foamy. This activation step is crucial for the dough to rise properly.

In a separate large bowl, combine the flour, cornflour/cornstarch, and sugar. You can use a stand mixer with a dough hook attachment or mix by hand. Briefly mix the dry ingredients to combine them evenly.

Once the yeast mixture is activated, add it to the dry ingredients along with oil and additional warm water. Mix everything together until a smooth ball of dough forms. The dough should be soft, elastic, and non-sticky. Adjust the consistency by adding a small amount of flour or water if needed.

Kneading the Dough

After mixing, it's time to knead the dough. This process develops the gluten in the flour and gives the dough a smoother texture. You can knead the dough by hand on a floured surface or use a stand mixer with a dough hook attachment.

Knead the dough for about 5 to 10 minutes, or until it becomes smooth, soft, and pliable. If you're using a stand mixer, set it to low speed and let it do the work for you. Once the dough is kneaded, place it in a lightly oiled bowl and turn it over once to coat the entire surface.

Rising of the Dough

Cover the bowl with plastic wrap or a damp cloth and find a warm, dry place to let the dough rise. This process allows the yeast to work and the dough to double in volume. The ideal rising time is typically around 2 hours, but it can vary depending on the recipe and the type of yeast used.

After the initial rise, remove the plastic wrap and sprinkle some baking powder over the dough. Return the dough to the stand mixer and mix on low speed for another 2 minutes. This step helps to incorporate the baking powder evenly into the dough.

Now, turn the dough out onto a work surface and sprinkle it with a small amount of flour. Knead it lightly to form a smooth round disc. The dough is now ready to be shaped into buns.

Tips for Success

• Always use warm water (not hot) when activating the yeast to ensure it stays alive and active.
• The dough should be soft and elastic but not too sticky. Adjust the consistency with small amounts of flour or water as needed.
• When rising the dough, find a warm, draught-free environment to promote even and consistent rising.
• If you don't have a stand mixer, hand kneading is a viable option, especially for smaller batches of dough.

Preparing the filling: stir-frying, seasoning, chilling

Preparing the filling is a crucial step in making delicious steamed buns. Here are the detailed steps for stir-frying, seasoning, and chilling the filling:

Stir-Frying:

Start by cooking your chosen filling ingredients in a wok or a saucepan over medium heat. Common filling options include pork, shrimp, and vegetables like cabbage, scallions, and ginger. You can also add onions or eschalots to enhance the flavour. Cook the meat until it is no longer pink, and then drain and set it aside to cool.

Seasoning:

In a separate bowl, mix together your seasoning ingredients. This typically includes light soy sauce, rice wine or oyster sauce, vegetable or sesame oil, sugar, and ground black pepper to taste. You can also add in a tablespoon of cornflour dissolved in water to thicken the sauce. Stir this mixture well to combine all the flavours.

Combining and Chilling:

Now, stir the cooked and seasoned meat into your sauce mixture. Make sure everything is combined thoroughly. At this point, you can adjust the seasoning to your taste. If the mixture seems too dry, you can add a little more hoisin sauce or soy sauce. Once you're happy with the flavour, it's time to chill the filling. Place it in the freezer for about 2 hours, or leave it in the refrigerator overnight. This step helps the flavours meld and intensify, resulting in a more tasty filling.

After your filling is chilled and your dough is prepared, you can assemble your steamed buns by shaping the dough around the filling and then steaming them.

Cooking the buns: timing, temperature, avoiding condensation

Now that your buns are assembled and ready to cook, it's time to talk about the cooking process itself. The success of your steamed buns depends on several factors, including timing, temperature control, and avoiding condensation. Here are some detailed instructions and tips to help you achieve the best results:

Timing:

• The cooking time for steamed buns varies depending on the recipe and the size of the buns. Most recipes recommend steaming the buns for around 12 to 20 minutes. However, it's important to follow the specific instructions for your chosen recipe.
• It's crucial to allow the buns to rest for a few minutes after turning off the heat. This resting period helps prevent the buns from collapsing. Keep the lid on during this time. For fluffy yeasted buns, a longer resting time of about 5 minutes is recommended.

Temperature:

• When using a bamboo steamer, make sure the bottom rim of the steamer is submerged in water at all times to prevent charring. The floor of the steamer should not touch the water, as this will result in soggy buns.
• Maintain a rapid boil or rolling boil in your wok or pot while steaming. You may need to replenish the water from time to time, especially for longer steam times. Keep a kettle of boiling water nearby for quick top-ups.
• If using a metal steamer, cover the lid with a kitchen towel or cheesecloth to absorb condensation and prevent water droplets from dripping onto the buns.

Avoiding Condensation:

• Use perforated parchment paper or lettuce leaves to line your steamer basket. This allows steam to circulate while preventing the buns from sticking. You can also make your own perforated parchment by cutting out rounds and making small incisions with scissors.
• Leave enough space between the buns, as they will expand during steaming. A bamboo steamer with multiple tiers is ideal for bulk-steaming your buns in one go.
• Avoid opening the steamer to check on the buns, as the rush of cool air may cause them to collapse.
• For bamboo steamers, brush the sides with oil, as the buns may expand and stick to the sides.
• If using a metal steamer, brush the steaming surface with oil or use a non-stick surface like napa cabbage leaves or parchment paper to prevent sticking.

Frequently asked questions