Steamed Buns two ways – Custard & Char Sui Chicken

29 May


We love ordering these light & fluffy buns when ever we go for Yum Cha, but now that we live in an area that has no Yum Cha Restaurants šŸ˜¦ we have been forced to make our own & boy are we glad about that.

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 & Ā 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!!Ā 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

Heat the milk, vanilla & sugar over a low heat, beat the eggs & arrowroot powder together & slowly add to the milk mix whisking the entire time. Let your custard slowly come to the boil to thicken, whisking the entire time. This will make a thick custard that you can set aside to cool & thicken further, it is going to be very thick & pasty but don’t worry that is how it needs to be so it doesn’t make your dough soggy.


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

Place olive oil in a fry pan to heat up over a medium heat, add himalayan salt, cracked pepper & chicken & stir fry for a few minutes, add all vegetables & fry off for five minutes. Then add Char Sui sauce, & Tamari & let cook for another five minutes to ensure vegetables are cooked. Mix water & arrowroot together & add this to your mix, stirring constantly to thicken the sauce. Set aside to cool.

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

I used my thermomix to make this dough as it makes the entire process super easy – but you can make it exactly the same way just by hand in a bowl. Place sugar & water in your thermomix with the butterfly attachment in place, turn thermomix onto 4 for one minute to dissolve the sugar. Add the yeast & leave to go frothy & bubbly for ten minutes.

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!!



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