Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on April 18, 2010, 08:59:02 am
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Chinese Steamed Buns
Budget Busters Book
Tweaking
I only used 3/4 teaspoon of sugar, 280g bakers flour, 150g water and the dough seemed fine to me.
I served these with Sweet Chilli Sauce from this forum, Capsicum jam from this forum and Soy Sauce.
These do take a little time to make because of all the rising of the dough.
I used chicken as the meat. I added a chilli to the meat mix too.This needs to be cool so make it well before.
Score
5/5 We really enjoyed these
(http://i255.photobucket.com/albums/hh142/birdsam/P1000796.jpg)
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Looks delicious Cookie! Thanks. :-* These are on my list to do and have purchased the ingredients once or twice but never gotten around to it.. :-))
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Wow Cookie, they look fabulous! ;D
My list of things to make just doesn't get any shorter. :-)) :D
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Nice to try something different Cookie - great pic too.
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Sent tweak to Tenina. Good one cookie1!
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I have really wanted to make these too. They look fantastic cookie!
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Thanks all. :-*
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Great work cookie1 - they look superb. Glad you worked out how to put pics on - worth 1000 words :-* :-*
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I made these at easter - yep they did take a little time, but they were well worth it. Gone in about 30seconds. I ilked the filling but think I may have whizzed it too much. I am trying to think of some other fillings - something a bit more chinese in flavour. I had yum cha in Melbourne on Sunday and my kids said they liked my buns better, but the yum cha filling more than mine. Does anyone have any suggestions for different fillings. I am sure you could easily make a vegetarian version too. Thanks :)
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Not sure what is in them now - but sure there would be lots of possible variations.
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You could use any meat or fish I think. You could even use chopped tasty vegetables. I'm going to try a sweet version using stewed apple. In season even a whole peach or maybe a plum would be nice.
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Hi Cookie,
I'm a new member here, just got my TMX last week and have been busy ever since. Do you mind to post the whole recipe & the steps, I'd love to try this recipe n have bought all the ingredients. Or is it just those three ingredients??? That would be very easy if it is ;D
Thanks a lot n happy Mother's Day to all of you ladies....
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Hi & welcome to the forum Thermolove. I will pm the recipe to you - Cookie is away on holidays at the moment.
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JD can I ask a big favour and get you to pm me the recipe as well pretty please?
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Me too, please :D
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Have done
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Thanks heaps Judy. :-* :-* I was just reading the posts and thinking that it would have to wait until I got home as I don't have the book here with me. I only brought my tried and true recipes and the EDC.
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I am glad to finally report that I made these (with much thanks to JD for the recipe) and they were delicious. Used pork. They do take time but only because there are 3 rises.
(http://thermomixdiary.files.wordpress.com/2010/06/p_1600_1200_b476d08e-37fa-4384-8b20-0f4e5a585c0a.jpeg)
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They look great. We really love them here.
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Masterchef material VYY - very impressive :-* :-* :-* :-*
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LOL not really TMX'er - I'm sure they would frown on my presentation - but it all comes down to the taste, as they always say.
BTW I served these with a quick hakusai tsukemono - this is pickled Chinese cabbage or wombok. It is very common in Japan. I use a cheats' version rather than the traditional method of leaving the cabbage to pickle weighed down by big stones. Chop up a wombok and put it into a plastic bag. Throw in some salt (maybe a teaspoon or so), some vegetable stock powder (a little less, say 1/2 tsp) - you can also put in chilli flakes, lemon zest, a little bit of soy or anything that you think will work - then shake the bag to coat the cabbage. You can also then massage the cabbage a little to get the juices moving. Then simply put into a container into the fridge. It is really delicious and so simple. Serve with a little soy sauce.
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That sounds good - like a kimchi ? or Japanese sauerkraut. Like the sound :-* :-* :-*
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not as spicy as kimchi - more just salty cabbage!
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OK I know this topic is old but years ago I had some chinese buns in Manchester's China Town. I've never had them since but I'd really love to have a go at this recipe to see if its similar.
Pretty, pretty please, is there anyway someone could pm me the recipe????
xxxxxxxxx
Nik :)
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I would love the recipe too if someone could pm me!
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me too if possible!
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Oh, yum, yum and double yum. I made these tonight and they are absolutely delicious. The children loved them.
I steamed some and baked some - the baked ones were gorgeous also.
If zebraa and Lovemythermo still need the recipe drop me a quick pm and I'll pass it to you - don't want to overload your inbox if you've got them already.
Nik
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Nicola,
Could you pm me the recipe too pretty please?
Thank you!!
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I would like to try these too pnr day if someone could pm me the recipe. TIA
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Done Tasty.
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Me too pretty please ;D They look sooo good. Must try them.
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Oh judydawn I'd love the recipe too please if it's not too much trouble.
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JD, thanks so much. Made these tonight with pork. They were delish. A definate keeper in this house. Thanks so much again ofr such a winner. Mmmmm
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Hi Judy. Would you pm me too please. Thanks.
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Hi Judy me too pleeeeeeeaaaaaasssssseeeee!
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The recipe makes 16 but I made 12 slightly larger ones. My husband and I had 2 each for dinner with a side of tomato alfredo pasta. They were very filling. My 20 something son came home from work about 11:30 pm (I was in bed) and I got up this morning and he ATE 8 OF THEM when he got home from work!!!! He said they were delicious LOL
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Thanks so much for the recipe Judy. They are on my list for this week.
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Made these last night and they were enjoyed by one and all. Little bit time consuming but a bit of fun. Served them with some steamed Chinese greens and Chookie's Eggplant salad which was lovely.
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Made these tonight (I have the booklet) for dinner. I followed the dough recipe (wholemeal flour). For the filling I used1/2 onion,garlic,ginger,chicken thighs,coconut oil,broccoli,carrot,tamari sauce,Worcestershire sauce,sweet chilli sauce and white wine vinegar.
Very tasty! Will make fairly infrequently though just due to the time factor.
Served alongside rice noodles. Made 15 buns - had to cook in two batches.
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Some things are nice just done the one time Julia - you can at least say you have made Chinese Steamed Buns which is a feather in your cap. Looks delicious too.
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I made these tonight but substituted BBQ pork for the normal meat mix. They were divine!!! Normally my boys aren't huge fans of steamed buns but they loved them tonight. I posted the recipe for the BBQ pork here on the forum. Can't remember how to do links sorry. :D
Here (http://www.forumthermomix.com/index.php?topic=12821.msg271817;boardseen#new) it is Chelsea.
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Made these tonight using Chelsea's BBQ filling. Very tasty and a lovely bun. Dough is much nicer and easier to use than the one in the taste of Asia cookbook. Will definitely make again. Took approx 2 1/2 hrs to make from start to finish. (http://img.tapatalk.com/d/13/03/16/7u3y4yty.jpg)