I particularly like recipes that are both simple to make while remaining original. I don’t like to be bored in the kitchen, which pushes me to try lots of different things. I’m already a fan of gyozas and baos. The former are grilled and steamed in a pan. The second are steaming. I have come across recipes that combine the two methods several times. So I tried to cook my little buns in the pan. They brown nicely, then the cooking ends in a steam bath. It’s very simple to do and also much faster. I like !
I made these steamed buns one day when my vegetarian daughter was there. So I only put vegetables. It’s very good like this, and everyone will enjoy it. We could absolutely add a little ground chicken to the stuffing.
To make these buns, you will first need to make a dough. While she rests and gets up quietly, we can take care of the stuffing. I chose to use a mix of vegetables, consisting of carrots, zucchini and onions. They are coarsely grated, fragrant and pan-fried.
Once the vegetables are warm, you can prepare the small buns. For more taste and a little Asian side, they are passed in a mixture of sesame seeds. All you have to do is grill them and then cook them in a pan.
They can be served with soy sauce.
Steamed buns with vegetables, pan-fried:
1 tsp baker’s yeast
300 g flour t45
15g of sugar
1/2 tsp salt
1/2 tsp baking powder
30g sunflower oil
Warm the milk very slightly with the baker’s yeast. To mix together.
Add flour, sugar, salt, baking powder and oil. Knead for a long time so as to have a very smooth dough. You can use the robot for this according to your habits, or even hands.
Cover and let rise for about 1 hour.
1 piece of ginger
1 clove of garlic
1 tsp sriracha sauce (heaped or thinned to taste)
salt, Sichuan pepper
Grate the vegetables.
Heat a little oil in the pan and sauté the onions. When they start to be translucent, add the carrots. Cook for a few minutes over medium heat, stirring.
Then add the zucchini and continue cooking for a few minutes.
Add the ginger and grated garlic at the end of cooking. Let cook for another 1 to 2 minutes.
Add sriracha sauce, chopped cilantro. Season and mix.
To shape the brioches, place the dough on a lightly floured work surface.
Divide the dough into 12 (or 16 for smaller buns) and make small balls.
Roll out a first ball, then put the filling in the center. Press lightly, then close the dough by bringing it little by little towards the center. Weld well by pinching.
Moisten slightly, then dip in the sesame seeds.
Do this for all the buns.
Heat a little oil in a pan.
Place a few buns in the pan, spacing them apart. Brown on both sides.
Add the equivalent of half a glass of water and cover. Leave to cook like this for about 5 minutes. The buns must have time to cook well, without burning, so adjust the heat.
Remove the lid to let the water finish evaporating.
Do this for all the buns.
Serve with soy sauce.
To finish: for a chicken version, brown about 200 g of minced chicken with the onions, then continue with the recipe.
Out of season, you can replace the zucchini, for example, with a piece of Chinese cabbage or shiitakes.