Chinese Steamed Buns with Scallions
Ingredients
Dough
-
1
cup
milk
-
1
tablespoon
oil
-
3
cups
all-purpose flour
-
2
teaspoons
instant yeast
-
¼
cup
sugar
-
½
teaspoon
salt
-
1
tablespoon
nonfat dry milk powder (optional)
Filling
-
1
cup
finely sliced scallions
-
¼
cup
oil
-
¼
teaspoon
salt
For Serving
-
to taste
none
sea salt (optional)
-
to taste
none
soy dipping sauce (optional)
Instructions
- Heat milk in a saucepan until it gently boils, then cool to 100ºF to 110ºF and stir in oil.
- In a large bowl, whisk flour, yeast, sugar, milk powder (if using), and salt. Add the milk-oil mixture and stir to form a dough ball.
- Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, then let it rise in a warm spot for at least 2 hours.
- In a small bowl, mix scallions, oil, and salt. Prepare twelve 6-inch square pieces of parchment paper and lightly flour a work surface.
- Deflate the dough, divide it into 12 pieces, and roll each into a 4x6-inch oval. Cut slits in each oval, leaving about ½ inch intact at the top.
- Spread about 1 tablespoon of the scallion mixture on each oval, twist into a coil, and then knot it. Place each knot on parchment paper.
- Let the knots rest for 30 to 40 minutes.
- Prepare a steamer and steam the knots for 15 minutes.
- Serve warm with optional sea salt or soy dipping sauce.
Nutrition Facts (estimated)
Servings
12 buns
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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