Dim Sum Recipe # 13: Coconut Milk Pudding

For me, springtime officially marks the season when my love for green tea reawakens to full force. There’s something about the sprouting of fresh vegetation that makes me crave a clean and grassy cup, nature’s purest offering.
I think of gelatin based desserts the same way I think about green tea. They’re light, refreshing, and best of all…simple to put together. Coconut Milk Pudding is a favorite in my family. You’re most likely to spot it as it goes rolling by on windowed dim sum carts where it looks like an unassuming wobbly square of white jello, cut into huge cubes.I love to enjoy Coconut Milk Pudding with Chinese green teas like Tai Ping Hou Kui Tea, an impressive, large leaf green tea (sometimes 4-5″ in length!) that’s mildly sweet and smooth. Tai Ping Hou Kui is low in caffeine and some liken its taste to sugarcane. Another complementary pairing to this pudding is hand-rolled Jasmine Pearl Tea. This tea gets its intoxicating scent from blending with jasmine flowers overnight. Its intensely aromatic quality highlights the tropical flavors in this light, creamy dessert.

Coconut Milk Pudding

Makes 4 small bowls of pudding. 

Ingredients:

2 Tbsp powdered gelatin

1 cup water or coconut water

1 can coconut milk

1 cup half & half

2/3 cup sugar

non-stick spray (if planning to unmold the pudding later)

Equipment:

medium pot

small bowl

cups, molds, or containers

Directions:

1.)  In a small bowl, bloom the gelatin with the water.

2.)  In a medium pot over low heat, stir together the coconut milk, half & half, and sugar until the mixture comes just under a boil and the sugar dissolves completely. Turn off the heat, then add in the bloomed gelatin, mixing to make sure the gelatin dissolves completely.

3.)  Spoon the coconut mixture into cups, molds, or containers. Chill the pudding in the fridge for at least 4 hours before serving. If you plan on unmolding the puddings later, grease the cups, molds, or containers with non-stick spray before spooning the hot coconut mixture in. After chilling, immerse the bottom of the cups, molds, or containers under warm water before unmolding.

Azuki Bunny Buns

Soft, fluffy, sweet, and classically Asian. There’s no other way to describe red bean buns. Where Americans have chocolate chip cookies, the Chinese, Japanese, and Koreans have their red bean buns. Whether it’s someone’s birthday or time for an afternoon snack, in Asian food culture red bean buns are always a welcome treat.

Maybe it’s the American in me, but I don’t find red bean buns nearly as appealing as chocolate chip cookies. After all, they’re made with–of all things–beans! Everything changed this past week when I did some tweaking on my recipe for savory steamed buns. Inspired by spring, I sought out to make an Easter bunny-themed variation, with the perfect mild sweetness and tender texture. The results are some seriously yummy buns that can easily steal the spotlight from those chocolate chip cookies.

Azuki buns are so popular that you’ll often find them ready-made in the freezer or fridge section in Asian markets. The tell-tale sign of a mediocre (or bad) azuki bun is that it’s chokingly dry and dense. And a good one? Tender and slightly chewy with just the right amount of filling. 
I based this recipe on the dough used for my Steamed BBQ Pork Buns and Chinese Fold-Over Buns, with a few changes. Instead of using Hong Kong flour, which is harder to find, I use regular all-purpose flour here. I also swap out the powdered sugar for superfine sugar, which creates a chewier, slightly heavier dough that steams up with a perfectly thin skin and smooth surface.

Decorated with a pair of bunny ears and a nubby nose made from soft candies, the humble buns are instantly transformed into wagashi-like Easter treats. You can also just scatter some sesame seeds in the center of each rounded bun before steaming. The buns will look elegant and easy, ideal for no-nonsense adults who aren’t in to adorably chubby bunnies. Enjoy these with Japanese green teas like a pale jade gyokuo, a toasty genmaicha, or a delicate sencha like Palais des Thés Tawaramine Shincha. Any tea that’s light, grassy, and fresh on the palette is ideal with the classic Asian flavor and look of these buns. Some may say that these Azuki Bunny Buns are too cute to eat, but as you can see I clearly don’t agree!Azuki Bunny Buns

Makes 10 buns.

Ingredients:

1 3/4 cups all-purpose flour

1/4 cup superfine sugar

1 tsp SAF instant yeast

1 tsp baking powder

1 Tbsp non-fat dry milk powder

1/8 tsp salt

1 Tbsp vegetable or canola oil

6 Tbsp lukewarm water + 1-2 tsp water more (if needed)

1/2 cup + 2 Tbsp sweetened smooth red bean paste (koshian)

black sesame seeds, for bunny eyes

soft, pink chewy candies, for bunny ears and noses (I used Hi-Chews)

non-stick spray or oil, for coating proofing bowl

Equipment:

stand mixer with dough hook attachment

large bowl

plastic wrap

work surface

chef’s knife

Tbsp measure

large bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

parchment paper, cut into 2 1/2″ squares

small cupcake liners (optional)

Japanese bento grass (optional)

Directions:

1.)  Place all dry dough ingredients into the bowl of a large stand mixer. Start the mixer on low, then gradually add the water and oil. About 3 minutes in, the shaggy dough should come together to form a ball. If it does not, add 1-2 tsp of water until the dough comes together. Let the dough continue to mix on low for 10 minutes, until you get a soft and supple ball of dough.

2.)  Lightly spray a large bowl with non-stick spray, coating the top surface of the dough with some of the same oil. Place the dough ball in the large bowl, then cover it with plastic wrap and place it in a draft free place to rise until almost doubled in volume.

3.)  After the first rise, take the dough out onto a work surface. Give the dough a few light kneadings, then portion it out into 10 equal pieces using a chef’s knife. Shape each dough piece into a ball, then flatten each ball into a disk about 3 1/2″ in diameter and fill it with 1 Tbsp of red bean paste. Gather the edges of the flattened dough disk, pinching them together to seal. Flip the filled dough ball over, then roll it into a slightly oval circle. Place this shaped bun on a small square of parchment paper.

4.)  Attach the eyes of the bunnies with the slightly wetted tip of a toothpick. Place the bun into the bamboo steamer. Shape a total of 10 buns, placing them at least 1″ apart in the steamer. Cover the steamer and let the buns rise for about 15 minutes, until just slightly puffy. Meanwhile, boil some water in a wok or stockpot so that the water is at least 2″ deep in the pot. 5.)  Steam the buns for 12 minutes over water at a full boil. After the buns have finished steaming, let them cool before decorating them with soft, pink candies (I used Strawberry Hi-Chews, but you could use any soft pink candy). Cut a candy crosswise, in 1/4″ thick pieces. Shape the pieces (see below) into elongated bunny ears. Use the center pink part of the candies to make tiny balls to make the bunny noses. Attach the candies to the surface of the cooled, steamed buns using light dabs of water. Decorate these buns just before serving as the attached candies get soft and sticky after being adhered to the buns. Place the buns on cupcake liners decorated with bento grass for a festive Easter finish.

Dim Sum Recipe #12: Golden Pineapple Buns (Bolo Bao)

Happy Chinese New Year!!

I hope the Year of the Sheep finds you in good sprits and ready to eat!

Yesterday my family met up for an early celebratory Chinese New Year dim sum lunch. For the first time, the hubby and I actually gave red envelopes to my niece, Maddy. As as gesture of promise and prosperity during this holiday, it’s custom for older people give good luck money stuffed in small red envelopes to the little ones. This year, the hubby and I decided to finally acknowledge ourselves as older people.
Along with red, gold is also an iconic color during Chinese New Year. We’re not talking frosty gold, we’re talking yellow, shiny, like-the-sunshine gold–the 24 K variety. Golden Pineapple Buns are where the culinary meets the karats. These buns bake-off with a gorgeous, rich, and slightly crunchy cookie-like topping. You won’t find a more quintessential Hong Kong style treat to snack on while taking in Chinese New Year festivities.Just so it’s clear, there’s absolutely no pineapple in these Golden Pineapple Buns. The name is purely inspired out of the rough textured look of the buns, like the jagged surface of a pineapple. If you’ve never enjoyed them before, think of these as a rich, buttery cookie hopping on the back of a soft, chewy bun.

This bun dough is adapted from my recipe for Baked Char Siu Bao. I swap out the oil in that savory recipe with butter here to create a richer, brioche-like dough. I also add some more sugar (1/3 cup verses 1/4 cup). What remains the same is the added water roux (tangzhong), which creates a milky-soft, chewy texture to the buns.

If you eat these straight out of the oven, the tops will be crunchy and crumbly. I actually like them even more a bit later, after they’ve cooled and the buttery crust softens. If you eat them the day after baking, a quick 15-20 second zap in the microwave and they are every bit as delicious as day they were baked.

A dark, complex Wuyi Oolong (a.k.a. Grand Scarlett Robe) or an earthy, peaty Pu-Erh are ideal pairings for these buns. Both will be bold and rich enough to stand up to that buttery crown of goodness!
Pineapple Buns (Bolo Bao)

Makes 16- 3″ buns.

Ingredients:

{Bun Dough}

3 cups bread flour

3 Tbsp Bird’s Custard Powder

1 Tbsp nonfat dry milk

1 Tbsp instant yeast (I use SAF instant)

1/3 cup white sugar

5 Tbsp butter (at room temperature)

1 egg, lightly beaten

1/4 cup water

bench flour and oil for proofing bowl

{Water Roux}

1/2 cup water

2 Tbsp bread flour

{Pineapple Topping}

1 stick butter (at room temperature)

1 1/2 cups all-purpose flour

2 T Bird’s Custard Powder

1/2 cup sugar

1/2 tsp baking soda

1/2 tsp baking powder

2 egg yolks

1 tsp vanilla extract

1/4 tsp almond extract

{Egg Wash}

1 egg

1 tsp milk

Equipment:

small saucepan or pot

stand mixer with dough hook attachment or bread machine

2 large baking sheets, fitted with parchment

medium bowl

large work surface

plastic wrap

chef’s knife

small bowl

pastry brush

cooling rack

Directions:

1.)  Make the Water Roux. Place a 1/2 cup of cold water into a small saucepan and add the 2 Tbsp of bread flour. Mix well until the mixture resembles homogenized milk, then turn on the stove top to medium heat. Cook the roux until it thickens up and has the consistency of a thick yogurt, making sure to keep the mixture a pure white color by not overcooking. The mixture should not exceed 150 degrees F. Place the mixture into a small bowl and cover with plastic wrap, making contact with the top surface of the roux (to prevent a skin from forming). You should end up with about 1/3 cup of roux, ready to use when it has cooled back down to room temperature.

2.)  Make the Bun Dough. Using the bowl of a stand mixer, place all the wet dough ingredients (including the roux) into the mixing bowl. Place the bowl in the stand mixer with a dough hook attachment and start to mix on low-speed. Add the yeast, sugar, milk powder, and custard powder first. Then add the bread flour gradually, a cup at a time, scraping down the insides of the mixing bowl periodically. Increase the speed to low-medium and continue to mix until the shaggy mass becomes a soft and supple ball of dough. If necessary, gradually add a teaspoon of water at a time until the dough comes together. Knead the dough for 10 minutes. Transfer the ball of dough to an oiled bowl to proof, lightly coating all sides of the dough with some of the same oil. Cover the bowl lightly with plastic wrap. Let the dough proof in a warm, draft free place for 30-40 minutes or until the mass has doubled in volume.

3.)  Make the Pineapple Topping. In a medium bowl, mix all the topping ingredients together thoroughly. Transfer this topping dough onto a large sheet of plastic wrap, then use the wrap to shape the dough into a log/cylinder, about 3″ in diameter. Unravel the plastic wrap from the dough, then cut it into 16 equal pieces (cut the log in half, then each half in half again until you get 16 pieces). Cover and set aside.

4.)  Portion Out the Dough. After the dough has doubled in volume, punch it down and transfer it to a work surface lightly dusted with bench flour. Give the dough a few light kneadings, then portion dough out into 16 equal pieces.

5.)  Shape the Buns. Shape each of the 16 pieces into a round, slightly flat ball. Place them on the large baking sheet, 8 to a sheet, so that they are at least 3″ apart from each other. Cover the buns with a large piece of plastic wrap, then let the buns rise for 30-40 minutes, or long enough for them to have doubled in puffiness. Meanwhile, pre-heat the oven to 350 degrees F.

6.)  Shape the Pineapple Topping. While the buns are proofing, shape each piece of the topping dough into a round-edged 3″ disk. Just use your hands to shape them. When the buns have doubled in puffiness, place one topping dough disk over each proofed bun, carefully placing it so that the bun doesn’t deflate.

7.)  Finish and Bake. In a small bowl, mix together the egg and milk to create an egg wash. Using a pastry brush, brush the tops of the buns (the topping dough) generously with the egg wash. Bake the buns for 22-25 minutes, until the tops are golden. Remove from the oven, then transfer the buns to a cooling rack to sit for a few minutes before serving.

*** Tip:  Store leftover buns in fridge for up to 5 days.  When you are ready to eat them, reheat the buns in the microwave for 15-20 seconds or until warm and soft again.

Dim Sum Recipe #11 : Vegetable Egg Rolls

If you’ve followed along for a while, I’m guessing that you probably love dim sum as much as I do. Since dim sum tends to be a fat laden meal, I often try to make these treats a bit healthier when creating them at home. I figure that you can get the full-fat version at your local dim sum house, and then come back to my recipes when you feel like cutting back a bit.

I’m happy to say that I’ve been able to avoid deep fat frying in my dim sum recipes up to this point. When I finally get around to covering even more dim sum favorites I don’t know that I’ll be able to hold to this, but for now I’m happy to say that these Baked Veggie Egg Rolls are every bit as delicious as the originals. Instead of deep fat frying, these rolls are wrapped with a phyllo pastry that’s lightly misted with oil spray. Less fat, lots of fresh veggie flavor, and no used oil clean up…what’s not to love?

There are a few tricks to creating a perfectly crisp baked egg roll. First, you want to pick veggies with less water content. For this reason, I like to use regular cabbage instead of napa cabbage and dried shiitake mushrooms instead of fresh ones. When you cook the filling over high heat, the goal is to reduce the water content in the veggies, which also helps to concentrate their flavor.

Another thing you’ll want to do is to make sure the filling is completely cooled to room temperature before wrapping it with the phyllo. This is a very important step since steam coming off of the cooked veggies will sog up an otherwise crisp wrapper.

My last tip (and this is an easy one), is to eat these while they’re still freshly baked. You can keep the phyllo and veggie filling in the fridge, and just make the number of rolls you plan on eating when the time is right. This assures a crisp, golden crust that shatters, just like what you’d expect in the most delicious deep-fried kind. Serve these up with some oolong tea based Sweet & Sour Sauce and poof! Chinese take-out night without the guilt!

Dim Sum Recipe #10: Veggie Egg Rolls

Makes 12 egg rolls.

Ingredients:

{Egg Rolls}

2 Tbsp vegetable oil

1 medium brown onion, diced (1 cup)

1 Tbsp garlic, finely chopped

2 tsp ginger, grated

1 oz dried shiitake mushrooms, rehydrated, rinsed, squeezed dry, stems removed, then diced

1 Tbsp sherry or cooking wine

2 carrots, shredded (1 1/4 cups)

1 red bell pepper, diced (1 cup)

1/2 small head of cabbage, diced (5 cups)

1 tsp sesame oil

1/2 tsp white pepper

1 tsp sugar

3 Tbsp vegetarian oyster sauce

2 green onions, sliced finely

12 large sheets of phyllo dough, thawed and kept moist

vegetable oil spray

{Orange Oolong Sweet & Sour Sauce}

Equipment:

large wok or skillet

large baking sheet

large cooling rack

work surface

1/4 cup measure

Directions:

1.) Place a wok on high heat. Add the vegetable oil to the pan, wait for it to shimmer, then add the onion, garlic, and ginger to the pan and cook for 1 minute. After a minute, toss the diced mushrooms into the pan with the onion, garlic, and ginger, and stir fry for 2 minutes.

2.) Add 1 Tbsp of sherry to the cooking vegetables, then let it cook out.

3.) Next add the shredded carrots and diced red bell pepper. Stir fry them with the mushroom-onion mixture for 3 minutes, then add the diced cabbage to the wok.

4.) Stir fry the vegetables for about 3 minutes, then add the sesame oil, white pepper, sugar, and vegetarian oyster sauce. Continue to cook the mixture over high heat for an additional 4 minutes until all the excess moisture has evaporated and the veggies are slightly browned. Place the vegetable filling on a large plate to cool completely to room temperature.

5.) When the filling has completely cooled to room temperature, mix in the green onions with the veggies, then preheat the oven to 425 degrees F.

6.) Place a sheet of the phyllo on a work surface, then spray it lightly and evenly with vegetable oil spray. Place 1/4 cup of the veggie mixture on one side of the phyllo sheet (my sheet was 9″ x 14″), about 1″in from the edge on the short (9″ side). Form the filling roughly into a 4″ log. Fold in the long (14″) sides of the pastry evenly around the filling, then roll the egg roll up in a sushi-like fashion, until you a finished egg roll. Repeat this step 12 times to make 12 egg rolls.

7.) Lightly spray a large baking sheet with the same vegetable oil spray, then park the egg rolls on the baking sheet seam side down. Give each egg roll a final even, light spray of oil, then bake them for about 10 minutes until golden brown and crisp.

8.) Let the Baked Veggie Egg Rolls cool on a cooling rack for a few minutes, serve them with Orange Oolong Sweet & Sour Sauce on the side, and enjoy!

Dim Sum Recipe #10: Shrimp & Asparagus Pouch Dumplings

The fun of making dumplings always involves a bit of crafty handwork, especially when it comes to those store-bought wrappers. It’s amazing how many ways you can fold a simple square or round of dough…kind of like food origami, which is perfect for people like me who love to play with their food!

One of my favorite dumpling shapes has to be this elegant and easy-to-make pouch shape. You basically wrap these up like you would wrap up a gift. Imagine a square cloth napkin laid out in front of you with a coconut in the middle, where the napkin is the wrapper and the coconut is the dumpling filling.

Secure the inner edges of the pouch together by simply dabbing some water all around the center lump (coconut) of filling. After gathering the edges together, a deliberate pinch from all sides of the wrapper in towards the center just above the filling will seal off the pouch. The dumplings will stand sealed on their own, which makes the asparagus “tie” purely optional and ornamental.

It’s more common to find strips of chives used to tie off pouch dumplings, but here I’ve used ribbons of asparagus. I figure since it’s part of my filling, I might as well make good use of it in decorating my dumplings too…one less thing to buy at the market, which is always a good thing! Using a vegetable peeler, I make very thin strips of asparagus ribbons that are about 3″ long, and then wrap them around the pinched part of each pouch to make a finished looking dumpling.

Here, I’ve made a light and healthy shrimp and asparagus filling based on my Ha Gao Recipe, but you can fill these pouch dumplings with any kind filling you want. In a pinch, I’ve even stuffed these store-bought dumpling wrappers with lean turkey breakfast sausage with sliced green onions mixed in for a quick and satisfying meal.

Depending on how you like the taste of raw asparagus, you can also wrap these pouches with the asparagus ribbons after steaming if you prefer a greener looking pouch tie. Keep in mind that when using the vegetable peeler, thinner asparagus “ribbons” will be the easiest to use as ties.

A quick dousing of bold soy sauce and hot chili oil make a delicious finish for these dumplings, especially since the shrimp and asparagus filling is mild in flavor. I like to pair these Shrimp & Asparagus Pouches with some Chinese Jasmine Green Tea (one of my favorites!) as the tea is light and fragrant, just like these pretty little dumplings are.

Dim Sum Recipe # 10:  Shrimp & Asparagus Pouch Dumplings

Makes 20 dumplings. 

Ingredients:

{Filling}

6 oz. peeled, deveined shrimp, chopped into 1/4″ pieces

1 tsp soy sauce

1 1/2 tsp sherry

1/2 tsp sesame oil

2 Tbsp non-hydrogenated vegetable oil spread (I used Natural Balance Vegan Buttery Sticks) or butter @ room temperature

1 tsp white sugar

1 tsp salt

1/8 tsp white pepper

1 1/2 tsp cornstarch

3 large cloves garlic, crushed

15 green asparagus stalks, white tough base removed, chopped into 1/4″ pieces

{Wrappers}

20 dumpling wrappers, square-shaped

{Finishes}

5 extra stalks of asparagus, for making asparagus ribbons

soy sauce

chili oil

Equipment:

small bowl of water

bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

work surface

1 tsp measure

parchment paper, cut in circle to size of bamboo steamer and perforated with 1″ cuts throughout

vegetable peeler

Directions:

1.)  Mix all the filling ingredients together.

2.)  On a work surface, lay out a dumpling wrapper. Spoon a rounded tsp of the filling into the center of the wrapper, then lightly dab the area around the filling with water. Gather the outer edges of the wrapper together and pinch the dumpling in the area just above where the filling sits, then set the dumpling aside. Repeat this process with all 20 dumplings.

3.)  Use a vegetable peeler to peel out very thin ribbons of asparagus. Cut each ribbon into 3″ pieces. You want the ribbon to be soft and pliable, able to be wrapped around the pinched area on the dumplings. If the asparagus ribbons are too stiff, soak them in a small bowl of hot water for a few minutes until they are malleable and limp, blot them with a paper towel, then try to use them again. Wrap the ribbons around each dumpling to create a pouch-like look, then place them in a bamboo steamer lined with parchment.

4.)  Fill a large wok or stockpot half full with water and bring to a full boil. Place bamboo steamer on top of wok or pot, then steam for 8-10 minutes while water is on full boil the entire time. Eat the pouch dumplings fresh, with plenty of soy sauce and chili oil.

Dim Sum Recipe # 9: Chicken Curry Puffs

Without a doubt, there are many subjects that my mother-in-law and I don’t see eye to eye on. Luckily, our mutual love of cooking is what usually leads us back to friendlier, more lighthearted territory. Just when our conversations start heating up, I default to asking her about which recipes she’s been working on or meaning to try. She’s a talented and passionate cook, so this method of diversion works every time, and my hubby (who’s breathing a huge sigh of relief at this point) fully encourages it.

One of the specialties that my mother-in-law is well-known for are Chicken Curry Puffs, a spicy baked dim sum treat. My husband grew up on these, and they are hands down his favorite food. Anytime he realizes that there’s a tray of these flavorful puff pastry pockets coming out of the oven, my usually reserved hubby instantly becomes unabashedly greedy, like a grabby little kid.

The most common places to find Chinese-style curry puffs are dim sum restaurants and bakeries. During a dim sum tea lunch, the baked triangles arrive on the same cart that other baked goods like char siu bao and dan tat come rolled in on. If you get caught up in the chaos of yelling out your dim sum order, you might accidentally skip over these simple-looking pockets not realizing that they have a yummy, savory curry filling tucked inside.

My mother-in-law has a secret non-Chinese ingredient that she uses to give these puffs an extra boost of vibrant curry flavor–Thai red curry paste. Thai red curry paste is more pungent and hotter than plain curry powder is, and adds fullness, moisture, and a tinge of orangey color to the flavorful ground chicken filling.

If you are in the mood for buns instead of turnovers, you can easily swap out this filling for the pork filling in my Honeyed BBQ Pork Bun recipe. As always, don’t overfill turnovers and buns. This way, the filling and flavor stays put in the center of the pocket, right where it should be.A traditional drink to enjoy with these Chicken Curry Puffs is a bold, rich cup of fermented black Pu-erh tea, a brew strong enough to stand up to all the big aromatic curry flavors here. Another option is to serve these golden turnovers with a chilly glass of Thai Iced Tea. If you love the combination of sweet and spicy, this is an incredibly satisfying tea and food pairing that you really shouldn’t miss!

Dim Sum Recipe #9:  Chicken Curry Puffs

Makes 18 puffs.

Ingredients:

1 lb. ground chicken

3 Tbsp vegetable oil

1/2 brown onion, finely chopped

2 Tbsp red curry paste

2 Tbsp Asian curry powder

1/2 tsp salt

1 Tbsp soy sauce

1/2 tsp sesame oil

2 Tbsp sugar

1/4 tsp black pepper

1 Tbsp rice wine or sherry

1/4 cup chopped cilantro

3 green onions, green parts only, thinly sliced

1-1 lb package puff pastry, thawed

1 egg mixed with 1 tsp of water

2 Tbsp sesame seeds

Equipment:

large wok or skillet

large plate

work surface

2 large sheet pans fitted with parchment or silicone baking mats

1 Tbsp measure

pastry brush

Directions:

1.)  Heat 3 Tbsp of oil in a large wok on medium-high heat. Add the chopped onions, and cook for a few minutes until the onions are slightly softened. Add the curry paste, curry powder, and salt and cook for another few minutes until the onions are soft. Increase the heat to high then add the ground chicken, and mix in with the onions until thoroughly incorporated.

2.)  While the chicken is still cooking, add the soy, sesame oil, sugar, and black pepper and stir those ingredients in. When the chicken has fully cooked and is no longer pink, add the rice wine and let it cook out. Turn off the heat and place the chicken filling mixture on a large plate to cool.

3.)  When the filling has cooled to room temperature, mix in the chopped cilantro and sliced green onion.

4.)  Preheat oven to 425 degrees F. Unfold the puff pastry out into one layer on a work surface. Cut into 9 equal squares, each about 3″ x 3″. Fill each square with 1 Tbsp of the filling, being careful not to overfill. Lightly dab the inner edges of the pastry square with water, then fold one side of the square onto the other to create a turnover. Pinch the edges together firmly to seal them. Place the turnovers on a large baking sheet, about 1″ apart from one another. Repeat this process for all 18 turnovers, placing 9 on each tray.

5.)  Brush each turnover with egg wash (an egg mixed with 1 tsp water), then sprinkle with sesame seeds. Bake turnovers for 15 to 17 minutes or until pastries are puffed and golden brown.

Dim Sum Recipe #8: Steamed BBQ Pork Buns (Char Siu Bao)

The number 8 is a lucky one in Chinese culture.  It’s used to indicate fortune, prosperity, and success.  This is a good thing for me, because after much trial and error, I’m happy to bring you lucky Dim Sum Recipe #8 in my series on the highly coveted Chinese tea lunch…Steamed BBQ Pork Buns!  For the longest time I wasn’t successful at making Chinese steamed buns.  My steamed buns would often end up speckled, dimpled, or lopsided…just not right.  With success finally comes the recognizable dim sum treat we know as Char Siu Bao–fluffy buns stuffed with a slightly salty, slightly sweet pork filling that’s always a crowd favorite.

What I aimed to create in a recipe for Steamed BBQ Pork Buns was a supple bun dough where I could easily make baos in 2 ways–one with a perfectly smooth top and the other the traditional way, pleated and pinched with an open top for venting.  This bun dough, based on my recipe for Chinese Fold-Over Buns, easily adapts to either shape and is extremely versatile. You can use it as a base for both sweet and savory fillings, and even enjoy the buns made with it plain.  I have many more ideas and riffs on using this bun dough, so trust me, you definitely haven’t heard the last of it!

The filling I use here is the same filling I use for my Baked BBQ Pork Buns, the buns with a golden, honey-lacquered top that’s sticky to the touch.  One thing I prefer to do for the steamed version of these buns is processing the BBQ pork through a food processor instead of dicing it into cubes.  While high-gluten bread flour is used to make baked buns heartier and chewier, low-gluten Hong Kong flour is used to make steamed buns delicate and airy.  Since the texture of steamed bread is more tender than that of the baked variety, loosening up the texture of the meat to match the bread’s tenderness makes each bite lighter and more harmonious.

I could really use some help with my pleating.  I’ve mentioned in my Ha Gao post that pleating really isn’t my forte.  Luckily, with these Char Siu Bao, poor pleating doesn’t matter. If you want a neater look to your buns, just flip the baos over to reveal a smooth top. Anyhow, steamed pork buns really should be eaten while they are still warm and fresh out of the steamer.  If you are like me and can’t get into a good pleating groove, no worries!  You and your friends will be munching on the steamy pockets before anyone will even notice any of those perfect imperfections.

At Chinese restaurants you will commonly find steamed buns with a square of parchment attached underneath to prevent each bun from sticking to the steamer.  I like to steam my buns in a bamboo steamer lined with one large round of parchment, perforated and cut to the dimensions of the steamer.  Place the baos in colorful cupcake liners immediately after steaming for a pretty and modern look.  The liners will still adhere to the buns but won’t warp as they would if they were cooked with the buns in the bamboo steamer.

If you are looking for a delicious tea to enjoy with these buns, please check out my post on Steven Smith Teamaker’s Spring Harvest blend.  It’s a Chinese Mao Feng green tea that’s fresh and slightly sweet, just like these Steamed Char Siu Bao are!  The two make a delicious pairing, and are perfect served as a light springtime afternoon snack.

Dim Sum Recipe #8:  Steamed BBQ Pork Buns (Char Siu Bao)

Makes 16 small buns. 

Ingredients:

1 batch of Chinese Steamed Bun Dough

1 full recipe of Char Siu Bao Filling

Equipment:

stand mixer with mixing bowl and hook attachment

large whisk

large proofing bowl

plastic wrap

work surface

bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

rolling-pin or scale

parchment, to line steamer

food processor (optional)

large frying pan or wok (for making char siu filling)

large plate

Directions:

1.)  Make 1 batch of Chinese Bun Dough (aka dough for Chinese Fold-Over Buns).  While dough is going through first proofing, make the Char Siu Bao Filling.

2.)  Make 1 full recipe of Char Siu Bao Filling.  If you prefer, process the store-bought/prepared BBQ pork in a food processor until you get a shredded-like texture to the meat, then proceed with Char Siu Bao Filling recipe.  If not, just dice the pork into 1/4 inch cubes and proceed with the filling recipe.  I’ve omitted the chives here as a like a completely reddish looking filling.  You can add chives into the filling if you prefer.  After cooking, place the filling on a large plate and cover with plastic wrap.  Set it aside to cool to room temperature.

3.)  When the first proofing is complete, cut the dough into 16 equal pieces.  You can just eyeball this or use a scale for extra accuracy.

4.)  Form each of the 16 portions of dough into balls, then roll each ball into a 3.5″ flat round. Place 1 Tbsp of the cooled char siu filling in the center of each round, then pleat the edges of the dough round and pinch to seal the top of the bun (see below).  Set finished buns into a parchment lined bamboo steamer (or large plate) about 2″ apart, then cover with plastic wrap and allow the buns about 15 minutes to proof again.  Preferably, proof the buns in a warm, draft free place.

5.)  Meanwhile, fill wok or stockpot with 3-4″ of water.  Set water on high heat and let it come to a full boil.  After the 15 minutes of proofing have elapsed, place the steamers in/on top of the wok/stockpot and cook on high heat for 8 minutes, or until the buns are puffy, fluffy, and risen.

Chinese Fold-Over Buns

Chinese Fold-Over Buns are the naked version of those steamed pork buns that dim sum lovers can’t get enough of.  Having a unique pocket-like shape, Chinese Fold-Over Buns eliminate the need for pre-stuffing buns, which is one of the more complicated steps in bun making.  After a quick steam, these tender pillows are ready to serve with a cooked filling of your choice.

If you want the texture and look of your buns to be similar to the kind you get at a Chinese restaurant, search for some bun flour, also called Hong Kong or bao flour, at your local Asian market.  Hong Kong flour is a flour that’s lower in gluten than all-purpose (AP) flour.  It steams up fluffier, whiter, and brighter than buns just made with plain AP flour.  Look for the flour package that has white, steamed buns on it and you should be good to go.

If you prefer to use all-purpose flour that you can find at a regular American grocery store that’s fine too.  I would suggest making a blend of all-purpose and cake flours, where for every 1 cup of flour in this recipe, you use 3/4 cups of AP and 1/4 cups of cake flour.  This flour blend will give you a bun texture closer to that of Chinese restaurant buns, but they still won’t be as white and fluffy as the buns made with Hong Kong flour.

These Fold-Over Buns actually take to freezing very well.  If you don’t plan on eating them right away, set them aside to cool to room temperature after they’ve been steamed off and then place them in ziplock bags to place in the freezer.  When you are ready to use them later, just remove them from the zip locks and steam until them until they get soft and warm throughout.  You could also warm them in the microwave, but they will get a bit tougher and chewier this way.

And while we are talking about having extra buns stashed in the freezer, here are some more ways that you could enjoy these tender, soft bun pockets:

* Chinese Roasted Duck, Scallions, & Hoisin Sauce (the classic)

* Kalua Pork & Pickled Red Onions

* Store-bought Roasted Chicken & Olive Tapenade

* Korean BBQ & Kim Chee

* Teriyaki Chicken & Pickled Ginger

* Smoked Salmon & Capers

* Cucumber & Herbed Cream Cheese

* Pastrami & Sauerkraut

* Applewood Smoked Bacon & Tomato

* Roasted Turkey & Roquefort Bleu Cheese

* Fried Chicken & Sweet Pickles

* Hummus & Sun Dried Tomatoes

* Black Forest Ham & Gruyère

* Nutella & Strawberries

* Peanut Butter & Grape Jelly

Ok, you get my point. The buns are extremely versatile.  They are the original version of crustless tea sandwich bread!

In my upcoming posts, I’ll be giving you even more ideas on how use this very versatile bun dough.  For today, I’m pairing these beautiful buns with my recipe for Kalua Pork and Pickled Red Onions for a true taste of Hawaii.  My slow cooker recipe for Kalua Pork uses Lapsang Souchong tea to give the luscious meat a gentle, smoky savoriness.  The recipe takes about 5 minutes of real work and then some patience, but the results are totally worth it.

And if you don’t have patience, store-bought roasted chicken can be stuffed into these buns for a tasty and easy meal.  Pair these with a hot, soothing cup of Asian tea and you’ll be enjoying the simplest of gourmet meals.

Chinese Fold-Over Buns

Makes 12 large buns.

Ingredients:

3 1/4 cups Hong Kong flour

3/4 cup water + 1-2 Tbsp more if needed

2 tsp SAF instant yeast

2 tsp baking powder

2 Tbsp non-fat dry milk powder

1/4 tsp fine salt

4 Tbsp powdered sugar

2 Tbsp vegetable or canola oil

extra oil for coating proofing bowl

Equipment:

stand mixer with mixing bowl and hook attachment

large whisk

large proofing bowl

plastic wrap

work surface

bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

rolling-pin or scale

parchment, to line steamer

Directions:

1.)  Using the bowl of a stand mixer, place all the dry dough ingredients into the mixing bowl. Use a large whisk to stir all the dry ingredients together, so that they become evenly incorporated.  Place the bowl in the stand mixer with a dough hook attachment and start to mix on low-speed.  Add the water and oil.  Continue to mix on low-speed.  If the dough isn’t coming together after 3 minutes and looks dry, gradually add 1-2 Tbsp of water until the dough comes together.  Continue to knead the dough on low for an extra 10-15 minutes until the shaggy mass becomes a soft and supple ball of dough.

Pull off a piece of the dough and conduct a windowpane test, where you gently try to pull the dough out into a very thin membrane-like sheet that does not tear.  If you aren’t able to do this easily and the dough breaks apart, continue to knead the dough on low-speed for 2-3 more minutes, then try this windowpane test again.  Passing the windowpane test means that the dough has been sufficiently kneaded.

2.)  Transfer the ball of dough to a lightly oiled bowl to proof, coating all sides of the dough with some of the same oil.  Cover the bowl lightly with plastic wrap.  Let the dough proof in a warm, draft free place for 30-40 minutes or until the mass has doubled in volume.

3.)  After the dough has doubled in volume, punch it down and transfer it to a work surface.  Give the dough a few light kneadings, then roll the dough out into a rectangle, and portion it out into 12 equal pieces (see below).  You can also use a scale if you prefer.  Roll out each of the 12 dough pieces into a ball.

4.)  Place any dough balls that you aren’t immediately using under clear wrap to prevent them from drying out.  Roll each ball into an oval shape about a 1/4″ in thickness (just eyeball it).  Try to keep the thickness of the dough even throughout in each piece.  Fold one half of each oval onto itself to create a half-moon looking bun. 

5.)  Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap.  Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in puffiness.  Meanwhile, fill a large wok or stockpot up with water to a depth of 4″.  Set the water on high heat to reach a full boil.

6.)  Place bamboo steamer filled with risen buns on top of wok or stockpot, place steamer lid on, and steam the buns for about 8 minutes, or until they are light, fluffy, and puffy.  Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice, or you can even eat them plain…enjoy!

PB & J.  You thought I was just kidding, didn’t ya?

Dim Sum Recipe #7: Shiitake & Napa Cabbage Dumplings

If you’ve been to a dim sum tea lunch, you’ve probably noticed that it’s a truly carnivorous affair…a pork lover’s fantasy, to put it simply.  The exceptions to this might be some braised tofu or bean curd specialties, some bright green stalks of Chinese broccoli (minus the oyster sauce), or the occasional deep-fried veggie egg roll.  Even many of the desserts are made with animal-based ingredients like lard or gelatin.

Vegetarian dumplings are certainly available at dim sum restaurants, but for some reason they don’t have iconic or distinctive names like Siu Mai or Ha Gao do.  I came across a Vegetarian Dumpling Recipe from an Asian food blog that I love called Coriander & Garlic, written by a gal with the pen name, Swisspris.  After a quick run to the market this weekend and a minimal amount of time in the kitchen, I was in vegetarian dumpling heaven.  The recipe was incredibly delicious and just as tasty as the ones that come off of those hot, steaming dim sum trolleys!

My recipe for Shiitake & Napa Cabbage Dumplings is adapted from the Steamed Vegetarian Dumpling recipe over at Coriander & Garlic, with 2 of my favorite ingredients added in:  shiitake mushrooms and, of course…tea!

Fresh shiitake mushrooms are hands down my favorite Chinese vegetable.  I love every bite of them.  They have a meat-like flavor with a dense bite that you can really sink your teeth into.  Since the original recipe at Coriander & Garlic calls for vegetarian oyster sauce (a.k.a. vegetarian stir-fry sauce in the US) which is made with mushroom essence, the shiitakes are a welcome addition here.

I’ve also steamed the dumplings in a strong green tea base.  This steaming method gives a slight tinge of color to the dumpling skins, but more importantly it lends a very gentle, fresh fragrance to the dumplings.

Green teas are often described by tea experts and sommeliers as “vegetal,” which is exactly why I even thought to use the brew for steaming these dumplings.  Today I’m using an organic Chinese green tea called Chun Mee for steaming these veggie pockets. Chun Mee has a bright, grassy flavor with a layer of smokey depth, so it’s the ideal tea for showcasing the delicate Napa cabbage, sweet carrots, and earthy shiitake mushrooms.

You can steam any dumpling with tea, just chose one that complements the ingredients being used.  For a meat-based dumpling, I would consider using an oolong or even a Chinese black tea, as the flavors in the tea will be stronger, and bold enough to shine through.

Since we are showcasing the dumpling and not the tea by itself, it’s fine to use the more common, supermarket variety of tea here.  The tea bag form also helps to make cleanup much easier.  Save your best quality, full leaf teas for drinking.  The humble (and economical) everyday green tea bag will work great here.

Part of the charm of making dumplings is that you can play around with how you package them up.  My creations have taken on a pointy triangle looking shape, which were a bit easier and faster for me to get right.  Swisspris’ pleated version were so perfectly executed that I just didn’t even want to go there.

Please also check out Coriander & Garlic’s simple recipe for a black vinegar-based dipping sauce to serve with these dumplings.  Puckeringly tasty and healthy, the sauce helps to bring all the mild veggie flavors to life.

Celebrate springtime’s bounty of Chinese vegetables with a batch of steamy Shiitake & Napa Cabbage Dumplings!   Thanks to a very delicious recipe adapted from the Coriander & Garlic blog, I’m happy to say that this is a time where both the words healthy and delicious can be used to describe this easy Chinese meal.  Thank you Swisspris!!

Dim Sum Recipe #7:  Shiitake & Napa Cabbage Dumplings

Adapted from the Steamed Vegetarian Dumpling recipe at Coriander & Garlic blog. 

Makes about 30 dumplings.

Ingredients:

4 Napa cabbage leaves, sliced thinly

1 medium carrot, peeled and shredded

1 tsp salt

8 oz shiitake mushrooms, stems removed and diced into 1/4″ pieces

1 Tbsp vegetable oil

2 tsp light soy sauce

7 oz of firm tofu, well-drained and squeezed into a course purée

2 Tbsp vegetarian stir-fry sauce (also called vegetarian oyster sauce, I used Lee Kum Kee brand)

1 tsp sesame oil

1/4 tsp white pepper

1/2 tsp sugar

1/4 tsp grated garlic

extra Napa cabbage leaves and shiitake mushrooms, for serving on the side (optional)

30 round potsticker wrappers

small cup of water for sealing potstickers

4 cups of water

5 green tea bags (I used Tazo’s Chun Mee)

Equipment:

large strainer

grater, for carrots

large mixing bowl

large bamboo steamer, fitted with perforated parchment paper

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

1 Tablespoon measure

small pastry brush (optional)

large work surface for making dumplings

water thermometer

measuring cup

Directions:

1.)  Place wok on high heat, and add the vegetable oil.  When hot oil starts to shimmer, add all the diced shiitake mushrooms.  Stir-fry the mushrooms for about a minute, then add 2 tsp of soy sauce to the cooking mushrooms.  Continue to cook on high heat until much of the excess moisture has evaporated and the mushrooms look slightly browned.  This will take about 4-5 minutes.  Place the cooked mushrooms into a large bowl to cool, and set aside.

2.)  Place the Napa cabbage and carrot into a large strainer and sprinkle with 1 tsp of salt.  Mix the salt in evenly and let this sit for 10 minutes in the sink to drain off excess water from the vegetables.  After 10 minutes, rinse the Napa and carrots in running water, then use your hands to squeeze out any extra moisture in them (this takes some hand/arm strength).

3.)  Add the Napa, carrots, tofu, vegetarian oyster sauce, sesame oil, white pepper, sugar, and garlic to the mushrooms sitting in the mixing bowl.  Mix the ingredients together thoroughly.

4.)  Lay out dumpling wrappers on a large work surface, then fill them with 1 Tbsp of the filling. Use a small pastry brush (or your fingers) to dab the edges of the wrappers with water, then seal the dumplings.  For easier wrapping, it’s helpful to form the filling in a triangle shape before sealing the wrapper edges (please see picture below).

5.)  Place the dumplings in a bamboo steamer lined with perforated parchment, at least a 1/2″ apart from one another.

If you have a double layered steamer and have extra shiitake mushrooms and Napa cabbage, place them in the extra steamer to tea-steam along with the dumplings!

6.)  Place the wok on high heat and add 4 cups of water.  Monitor the water heat with the thermometer.  When the thermometer registers about 175 degrees F, shut off the heat and add the 5 tea bags in to steep.  Leave the tea bags to soak for about 3 minutes, then remove them.

Now bring the tea up to a full rolling boil over high heat.

7.)  Place the steamer of dumplings (and the steamer of shiitake and Napa, if using) over the boiling water to steam for 10 minutes.  Serve the dumplings with black-vinegar dipping sauce and enjoy!

Dim Sum Recipe #6: Almond Jello

There are few Cantonese desserts as classic as Almond Jello.  This fragrant milk-based gelatin swimming in fruit cocktail (yes, the canned kind) is a dessert staple of the Chinese restaurant dim sum cart.  In general, Chinese cuisine places much more emphasis on savory foods than sweet foods, but this specialty has stood the test of time.

At Chinese grocery stores you can find ready-made jello mixes to make this dessert, but with ingredients so basic and results so much more delicious when homemade, why bother?

For my almond jello, I like to add a generous amount of maraschino cherries, so much so that the “very cherry” fruit cocktail blend doesn’t cut it.  I buy a separate jar just for the occasion.  These cherries make the jello look welcoming and cheery, especially since red is the favorite color of the Chinese, and considered a sign of good fortune and happiness.

If you are wanting an authentic Chinese dessert without the fuss, this is the recipe you are looking for.  After a few minutes on the stove top, some fridge time, and popping open some cans, you’ll have a beautiful refreshment, perfect for closing out any heavy Chinese meal.

Almond Jello

Serves 8.

Ingredients:

3 Tbsp powdered gelatin

3 cups cold water

3/4 cup white sugar

2 cups whole milk

2 1/2 tsp almond extract

2 cans fruit cocktail

1- 10 oz. jar maraschino cherries, rinsed until water is clear, then drained well, with stems removed then halved

6-8 maraschino cherries (reserved from jar) with stems attached for garnish

non-stick spray

Equipment:

large baking pan or casserole dish (9″ x 13″)

medium bowl

large pot

measuring cup

knife

6-8 small bowls for serving

Directions:

1.)  In a medium bowl, bloom the gelatin in 2 cups of cold water.  Set aside.  Lightly spray baking pan with non-stick spray.

2.)  Place large pot on stove top and set on med-high.  Add last cup of water to the pot and let come up to heat just under the boiling point.

3.)  Just before the water comes to a boil, lower the heat to low-med and stir in the bloomed gelatin.  Add milk and sugar and mix until the sugar is dissolved.  Turn off heat and add almond extract.

4.)  Pour mixture into baking pan and let sit in fridge to chill for 3-4 hours.

5.)  When jello is set, cut into 1″ cubes by running knife through the jello in a grid-like pattern.  Distribute jello cubes in 6-8 medium bowls, then spoon a few generous tablespoons of fruit cocktail (with syrup) atop the jello.  Scatter halved maraschino cherries atop the fruited jello.  Garnish each bowl of jello with a stemmed cherry and serve!

Dim Sum Recipe #1:  Siu Mai Dumplings

Dim Sum Recipe #2:  Honeyed Pork Buns (Baked Char Siu Bao)

Dim Sum Recipe #3:  Ha Gao Dumplings

Dim Sum Recipe #4:  Egg Custard Tarts (Dan Tat)

Dim Sum Recipe #5:  Pork & Chive Potstickers