Best 2 Carrot Steamed Buns Recipes
Carrot steamed buns, a delightful and nutritious treat, offer a unique culinary experience with their vibrant orange hue and soft, fluffy texture. These steamed buns are a popular dim sum dish, often enjoyed as a breakfast or snack. The filling, made from grated carrots, wood ear mushrooms, and dried shrimp, provides a savory and umami flavor profile, complemented by the subtle sweetness of the carrots. The buns are traditionally steamed in bamboo baskets, resulting in a light and airy texture that melts in your mouth. This article presents three different recipes for carrot steamed buns, each with variations in ingredients and cooking techniques to cater to diverse preferences. The first recipe offers a classic approach using traditional Chinese methods, while the second incorporates a twist with the addition of glutinous rice flour for a chewier texture. The third recipe introduces a simplified version using pre-made dumpling wrappers, making it accessible to home cooks who may be short on time or lack experience with intricate dough preparation.
Let's cook with our recipes!
STEAMED CARROTS
If you can boil water, you can have this vibrant side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Mise en place: Before starting, ensure all ingredients are measured, prepped, and ready to use.
- Yeast activation: Always check the expiration date on the yeast packet. For active dry yeast, activate it in warm water with a pinch of sugar before adding it to the dough.
- Kneading the dough: Knead the dough until it becomes smooth, elastic, and bounces back when gently poked. This develops the gluten in the dough, resulting in soft and chewy steamed buns.
- First rise: Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place until it doubles in size.
- Shaping the buns: After the first rise, divide the dough into equal portions and shape them into buns or your desired shape. Make sure to seal the fillings securely inside.
- Second rise: Place the shaped buns on a parchment paper-lined steamer tray and let them rise again until they are slightly puffy.
- Steaming: Bring a large pot of water to a boil. Place the steamer tray with the buns inside, cover the pot tightly, and steam for the specified time or until the buns are cooked through.
- Cooling: After steaming, remove the buns from the steamer and let them cool slightly before serving. This prevents the buns from collapsing.
Conclusion:
These steamed buns are a delightful treat that combines flavors, textures, and aromas to create a satisfying culinary experience. With a soft and fluffy bun encasing a variety of savory and sweet fillings, these buns are perfect for breakfast, lunch, or as a snack. Whether you choose the classic pork and cabbage filling, the sweet and nutty red bean paste, or the refreshing carrot and shiitake mushroom, these steamed buns are sure to tantalize your taste buds. So gather your ingredients, follow the step-by-step instructions, and indulge in the deliciousness of homemade carrot steamed buns. Happy cooking!
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