Fried Steamed Bun (Sang Jien Pau)

Using the Napa Cabbage and Pork buns, Grace showed us another way of cooking the bun. The buns are fried and steamed together and therefore, it’s called Fried Steamed Bun or in Cantonese, Sang Jien Pau.

IMG_6195

The Fried Steamed Bun is golden brown in colour unlike the steamed version which is white.

IMG_6197

The Fried Steamed Bun is crispy on the surface but soft and fluffy inside. The toasted sesame seeds gives the bun an extra crunch and fragrant.

Click on the link below for the instructions. (more…)

Continue ReadingFried Steamed Bun (Sang Jien Pau)

Napa Cabbage and Pork Steamed Bun (Choy Yoke Pau)

Grace showed us how to make another batch of dough on the spot. For this batch of dough, we made Napa Cabbage and Pork Steamed Bun or in Cantonese it’s called Choy Yoke Pau.

IMG_6187

The Napa Cabbage and Pork Steamed Bun is moist and taste great. You can substitute the cabbage with garlic chives.

Ingredients

Ingredients for the dough:

  • 4 cups all purpose flour
  • 1 1/2 cups milk (you may substitute with water plus two tablespoons of milk powder or 1/2 cup of coconut milk plus a cup of water)
  • 1 tablespoon margarine
  • 1 teaspoon yeast
  • 1 teaspoon baking powder
  • 1 or 2 tablespoons granulated sugar
  • 1 egg, optional

IMG_6144

Ingredients for the filings:

  • 1/2 lb lean ground pork
  • 1/2 head small Napa cabbage
  • soy sauce
  • sesame oil
  • cornstarch
  • ginger powder
  • salt
  • sugar
  • white pepper

IMG_6146

Click on the link below for the instructions.

(more…)

Continue ReadingNapa Cabbage and Pork Steamed Bun (Choy Yoke Pau)

Red Bean Paste Steamed Bun (Dao Sar Pau)

The participants of the Gilmore Church Park Community Kitchen were very excited when they knew that Grace will be demonstrating to us how to make Chinese Steamed Buns from scratch. Grace has recently coming back to the kitchen after she quit her job in the T&T kitchen. She had been working in the T&T kitchen, the Chinese Buns section for more than six months. She learned her trade of making Chinese Buns there. According to Grace, working in the T&T kitchen is very back breaking and the staff have to work for long hours. We are so fortunate to have Grace showing us what she took more than 6 months of hard work to learn.

IMG_6191

The Red Bean Paste Steamed Bun is fluffy and lightly chewy, which the Chinese said has a good bite to it, (ko garn).

IMG_6182

Nothing beats some freshly made steamed buns from a bamboo steamer in your own kitchen.

Click on the link below for the instructions.

(more…)

Continue ReadingRed Bean Paste Steamed Bun (Dao Sar Pau)