Steamed and Steam Fried Buns

173/18: Steamed and Steam Fried Buns

173/18 – Steamed and Steam Fried Buns:

Twelth cook from Root and Leaf by Rich Harris, this time it was Steamed and Steam Fried Buns.

 
I love Steamed and Steam Fried Buns, when we were in Hong Kong I was seeking them out each day! When I saw them in the book they had to be cooked.

The Prep:

First I made the filling by soaking shiitake mushrooms in boiling water. The stalks were removed and the mushrooms chopped before being fried along with ginger, spring onions, soy sauce, oyster sauce, cornflour, water chestnuts and white pepper.

The dough was made with bread flour, yeast, baking powder, sugar, salt, water and groundnut oil. Weighed and split into 24 equal sized pieces which were flattened, filled then pinched together, covered with clingfilm and left to rise for 20 minutes.

The Cook:

Half went into the steamer and the other half went into a cast iron pan on the Napoleon Pro 22. The pan had some oil in then water was added before a lid went on top. I was going to run the bamboo steamer in the bbq but I was so late getting these ready to cook I had to get cracking!

Okonomiyaki

The fried and steamed buns – cooked for 10 minutes.

Steamed and Steam Fried Buns

I was really looking forward to these, they smelt great.

Steamed and Steam Fried Buns

Sliced open.

Steamed and Steam Fried Buns

And these were the steamed buns – also cooked for 10 minutes.

Steamed and Steam Fried Buns

Very light to lift and slightly sticky.

Steamed and Steam Fried Buns

Sliced open.

Steamed and Steam Fried Buns

SUMMARY:

I have raved about this book a lot so far but this recipe was awesome. I started off eating the fried and steamed buns, quickly inhaling a few without speaking! They were really nice, great taste and the buns were spot on. The steamed ones though were probably my favourite, so light to pick up and eat but tasted exactly how I remember steamed buns. So good! We ate 20 out of the 24 between the two of us quite quickly, I would have eaten more but I was totally stuffed!

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Cast Iron Pan
Charcoal: Some leftovers I found under the bench!
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 minutes
Internal temperature: N/A
Notes: Maybe a bit more filling in each bun

This recipe is from Root and Leaf by Rich Harris:

 

To find out a bit more about this great book have a read of this blog post:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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