Steaming Chinese Buns: No Steamer, No Problem

Chinese steamed buns are a delicious staple across Asia and the world. They are irresistibly soft, airy, and elastic, with a natural sweetness from the wheat. The traditional method of cooking them involves using a bamboo steamer, which gives them their puffy texture. However, if you don't have a bamboo steamer, there are alternative ways to cook them, including using a microwave, a sieve, deep-frying, or an oven.

Cooking steamed buns in the microwave

Steaming buns in the microwave is a great option if you don't have a steamer. It's a quick and simple method that can be done in most kitchens. Here's a step-by-step guide:

What you'll need:

• Paper towel
• Microwave-safe plate
• Microwave-safe bowl
• Microwave

Instructions:

• Dampen a paper towel with water and wring out the excess.
• Wrap your bun in the damp paper towel and place it on the microwave-safe plate.
• Lightly wet the inside of the bowl by running it under the tap, then place it over the wrapped bun on the plate.
• Microwave for 1 minute at a time on a medium setting until the bun is suitably cooked. Adjust the time and setting as needed.

Tips:

• It's important to microwave the bun in short intervals on a medium setting to prevent it from drying out and becoming hard.
• You can also create a makeshift steamer by suspending a kitchen sieve or colander over a pot of boiling water. This method may take a bit longer but will also effectively steam your buns.

Using a sieve to steam buns

Firstly, you will need to gather the equipment: a metal sieve or colander, a boiling pan (just large enough for the sieve to rest in) and a boiling pan lid top.

Then, follow these steps:

• Fill the pan with a few inches of water.
• Place the sieve in the pan, ensuring the water level does not submerge the lowest point of the sieve.
• Put the buns on sheets of cooking paper, cabbage or lettuce leaves before placing them in the sieve. This will prevent them from sticking to the sieve mesh.
• Place the loaded sieve into the boiling pan and cover with the pan lid. Make it airtight by layering tea towels on top.
• Turn the gas mark to the highest setting and leave to cook for ten minutes. A high-intensity heat is required to generate enough hot steam for the cooking process.

Deep-frying steamed buns

Deep-frying Chinese steamed buns, or Mantou, is a popular method of preparation, especially for the dish 'golden and silver Mantou'. This dish is often served with condensed milk and is a common feature in hot pot restaurants and during holidays and festivals.

To deep-fry Mantou, it is recommended to use smaller buns, as they are easier to cook. Heat up enough oil in a pot over a medium heat for around 7 minutes, or until the oil is hot. Add the buns and fry until they are golden brown. You may need to press them down to ensure they are evenly fried.

If you are looking for an alternative to deep-frying, you could try air-frying. This method is much quicker and easier, and you also avoid the mess of hot oil. Simply place the Mantou in an air fryer for 3 minutes at 400°F, then flip and air-fry for a further 2 minutes. You can cut the buns in half and air-fry for longer if you want them crispier.

If you are using frozen buns, it is recommended to defrost them first. You can do this by placing them in the fridge overnight, or using a microwave for around 15-30 seconds.

Cooking steamed buns in the oven

If you don't have a steamer, you can still cook steamed buns in the oven. Here's a step-by-step guide:

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). This is the ideal temperature to ensure your buns are cooked through without drying out.

Step 2: Prepare the baking sheet

Line a baking sheet with parchment paper. This will prevent the buns from sticking to the pan and make cleanup easier.

Step 3: Arrange the buns

Place the buns on the prepared baking sheet, leaving some space between them. This is important to allow for even cooking and to prevent the buns from sticking together.

Step 4: Create steam

Boil some water in a kettle or pot. Carefully pour the boiling water into a roasting pan or heatproof dish. Place this dish on the bottom rack of the oven. The water will create steam, which will help cook the buns.

Step 5: Steam the buns

Place the baking sheet with the buns on the middle rack of the oven. Close the oven door and let the buns steam for about 15 to 20 minutes. This duration should be sufficient to cook the buns thoroughly.

Step 6: Check for doneness

After the allotted time, carefully remove the buns from the oven. To check if they are fully cooked, insert a toothpick into the centre of one bun. If the toothpick comes out clean, without any raw dough, your steamed buns are ready to be enjoyed!

Tips:

• It is important to maintain a consistent temperature in the oven throughout the cooking process. Avoid opening the oven door frequently, as this can cause heat loss and affect the cooking time.
• For even cooking, ensure that your buns are of similar size. If you have buns of varying sizes, you may need to adjust the cooking time accordingly.
• You can also add flavours or fillings of your choice to the buns before steaming them in the oven. Experiment with sweet or savoury options to find your favourite combinations!

Using a wok with a stainless steel steam plate

To cook Chinese steamed buns using a wok with a stainless steel steam plate, you'll need to follow these steps:

Firstly, bring some water to a boil in your wok. Then, reduce the heat to medium and maintain a low boil. Place the stainless steel steam plate on a wire rack in the centre of the wok, ensuring there's at least a 2-inch gap between the plate and the wok.

Next, prepare your buns. The recipe suggests a mixture of flour, warm water, yeast, sugar, vegetable oil, and baking powder. After kneading the dough and letting it rise, divide it into equal pieces and shape them into balls.

Now, working in batches, carefully place the buns on squares of waxed paper onto the steam plate, leaving about an inch between each bun. Cover the wok and steam the buns for around 15 minutes. It's important to remove the lid carefully so that condensation doesn't drip onto the buns, as this can cause yellowish blisters on their surface.

Finally, continue steaming the remaining buns until they're all cooked. Enjoy your delicious, fluffy Chinese steamed buns!

Frequently asked questions