These steamed buns are super easy to make, are super yummy & so versatile, you can fill them with what ever takes your fancy or what ever you have left over in the fridge – last nights bolognaise sauce or left over stir fry. They are great for using up all those odds & ends of left over meals you have languishing in the back of your fridge – thus creating a zero waste kitchen!!
But for something special we recommend trying our Char Sui Chicken filling -the slightly salty asian flavourings work perfectly with the sweet fluffy dough to create a taste sensation for your mouth. We often make a double batch of the Char Sui mix as it makes a great filling for lettuce cups or wraps for quick meals through out the week.
Best of all once steamed, these buns can be cooled, wrapped & frozen to use at a later date. Simply defrost them & re-steam for another five minutes or even fry them up in a fry pan so that they get all crispy on the outside. These are our new favourite go to snack.
For all of you sweet tooths (my people!) I have included our custard filling recipe too, these make the yummiest sweet buns.
Don’t be put off by the multiple steps to this recipe – these buns are really super easy to make – I make them after all!! I find it best to start the dough & while its rising I then get to work on making the fillings, so that they can be cool & ready to be used when the dough has finished rising.
Custard Mix for Steam Buns a’la Mama Going Natural
- 300ml milk
- 2 eggs
- 2 t vanilla extract
- 2 T coconut sugar
- 2 T arrowroot powder
Char Sui Chicken Mix for Steam Buns a’al Mama Going Natural
- 2 carrots peeled & finely diced
- 2 sticks celery finely diced
- 1/2 bunch shallots sliced
- 2 large chicken breasts finely diced
- 2 T olive oil
- 3 T Char Sui Sauce
- 2 T Tamari
- 1 t himalayan salt
- 2 T water
- 1 T arrowroot powder
- Cracked pepper to season
Steamed Buns Dough a’la Mama Going Natural
- 1 1/2 T Coconut sugar
- 1 c lukewarm water
- 1 1/2 t dried yeast
- 1 T olive oil
- 1 1/2 t baking powder
- 400gm White Spelt flour
Add the oil, baking powder & spelt flour & set your thermomix to 5 for 2 minutes till your dough comes together, leave your thermomix with the lid on & set aside for an hour or so until the dough has doubled in size. If you are doing this in a bowl, set your dough aside somewhere warm & cover with a damp tea towel.
Once your dough has rested & doubled in size, take it out of your thermomix & set it on a lightly floured bench & knead it gently for a few minutes.
The exciting Part – How to Make your Steamed Buns.
Take your dough & section it into 18 even balls, flatten the balls into even circles that are approximately 1/2 to 1 cm thick. Hold your dough disc flat on your hand & add a Tablespoon of filling in the middle, using your other hand pinch up all the edges till they meet in the middle & twist the top section where your dough joins to seal in the filling.
Cut out little squares of parchment paper & place under each steamed bun. Set buns a distance away from each other as they will double in size during cooking. Turn your Thermomix to the Steam function & place your buns in the steamer, set timer for 12 minutes per batch.
These buns are best eaten straight from the steamer!!