2 ways to make steamed buns with meat and egg filling and vermicelli meat filling – simple and easy
Fluffy steamed buns with a rich, chewy meat filling. Delicious and easy to make, guaranteed success on the first try. Join Điện máy XANH to learn 2 ways to make delicious and easy steamed buns with meat and egg filling and vermicelli meat filling at home!
1. Steamed buns with meat and egg filling
- Preparation:10 minutes
- Cooking:1 hour 30 minutes
- Difficulty:Easy
Ingredients for Steamed Buns with Meat and Egg Filling Makes 10
Ready-made bun dough 1 kg Ground pork 500 gr Quail eggs 10 pieces Coriander A little Minced shallots 5 cloves Wood ear mushrooms 7 pieces Unsweetened fresh milk 2 packs Cooking oil 2 tablespoons Oyster sauce 2 tablespoons Seasoning (MSG/ground pepper) A littleTools
and baking paper, rolling pin.
Ingredient photo
Tools
, , baking paper, rolling pin, cling film,…
How to make Steamed Buns with Meat and Egg Filling
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1. Mixing the dough
Add 50ml of unsweetened fresh milk to a bowl, then take the small yeast sachet from the dough packet and mix it with the fresh milk until dissolved.
Next, add the bun dough to a bowl, creating a hole in the middle (remember to leave about 2 tablespoons of dry flour), then add the yeast and fresh milk mixture, mix well, and continue adding the remaining 340ml of fresh milk, mixing well until the flour and milk are combined.
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2. Kneading and proving the dough
Add the remaining dry flour to the table, then add the milk-mixed dough and knead, punch, and roll it until smooth, about 10-20 minutes, until the dough is not sticky.
Form the dough into a ball, then divide it into about 10 equal portions, roll each portion thinly, put the rolled dough into a bowl, cover tightly, cover with a cloth, and prove for about 45 minutes.
Tip: Kneading the bun dough does not require creating a stretchy film like bread dough; simply knead until the dough forms a soft, smooth ball that is not sticky to the touch.
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3. Making the filling
Boil the quail eggs for about 10 minutes over medium heat until cooked, then remove and peel.
Soak the wood ear mushrooms in water for about 10-15 minutes until softened, then rinse, drain, and mince.
Add the ground pork to a bowl, add the minced wood ear mushrooms, minced shallots, 1.5 tablespoons of MSG, 2 tablespoons of oyster sauce, 2 teaspoons of pepper, 1 tablespoon of cooking oil, and mix well.
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4. Wrapping the buns
Lightly oil your hands, then take a little filling, add a quail egg to the center, wrap it tightly, and roll it into a ball.
Next, take a piece of the proved dough, add the filling, and gradually fold the edges of the dough to shape the bun.
Finally, stick a coriander leaf on top of the bun and you’re done!
Tip: To easily shape the buns, you can use a rice bowl to press down on the dough to create a circle before adding the filling!
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5. Steaming the buns
Place the steamer on the stove, add some coriander roots to the water. Place the steamer on top, line with baking paper, add the buns, cover, and steam for about 25 minutes over medium heat until cooked!
Tip: Adding coriander roots to the steaming water will make the buns smell better!
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6. Finished product
Delicious and hot ready-made steamed buns with meat and egg filling. Soft and fluffy buns with a perfectly cooked filling.
Treating your family to this dish will surely impress them with your culinary skills!
2. Steamed buns with vermicelli meat filling (recipe shared by user)
- Preparation:30 minutes
- Cooking:1 hour 30 minutes
- Difficulty:Medium
Ingredients for Steamed Buns with Vermicelli Meat Filling (recipe shared by user) Serves 6
All-purpose flour 400 gr Baking powder 2 gr(baking powder) Cornflour 1 tablespoon Corn starch 3 tablespoons Yeast 4 gr Whole milk powder 30 gr Unsweetened fresh milk 240 ml Lean pork 300 gr Onion 50 gr Dried wood ear mushrooms 30 gr Dried shiitake mushrooms 30 gr Vermicelli 50 gr Eggs 4 pieces Oyster sauce 1 tablespoon Carrot 80 gr Sugar 80 gr Cooking oil 40 ml Seasoning A little(sugar/salt/MSG)Tools
and cling film, rolling pin.
Ingredient photo
Tools
, , , , ,…
How to make Steamed Buns with Vermicelli Meat Filling (recipe shared by user)
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1. Preparing the filling
Wash the lean pork and mince or chop finely. Soak the vermicelli in hot water until soft, then drain and chop finely.
Next, boil the eggs until cooked, peel, and quarter. For the wood ear and shiitake mushrooms, soak until softened, remove the stems, rinse, and dice.
Peel the carrots, wash, and dice.
Next, add all the above ingredients to a large bowl (except the eggs), along with 1 teaspoon of MSG, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of corn starch, and mix well.
Finally, take about 1.5 tablespoons of the filling mixture, shape it into a ball, and press the egg pieces around the filling ball to finish.
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2. Preparing the yeast for the bun dough
Heat 100ml of unsweetened fresh milk over low heat until steaming hot, then remove from heat (about 40°C). Then add 4g of yeast and 20g of sugar and mix well. Let it sit for 10 minutes until the yeast has expanded like crab roe.
Note: The water temperature to activate the yeast is only 32-40°C; higher temperatures will kill the yeast or weaken its activity.
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3. Kneading the bun dough
Add to a large bowl: the activated yeast mixture, 400g of all-purpose flour, the remaining 140ml of fresh milk, 40ml of cooking oil, 2 tablespoons of corn starch, 60g of sugar, 2g of baking powder, 2g of salt, 30g of whole milk powder, and mix well until the ingredients are combined.
Next, knead the dough by hand until it forms a soft, smooth ball that is no longer sticky to the touch. Then cover the dough and let it prove for 30 minutes to 1 hour until doubled in size.
Tip: If the dough is dry, add more unsweetened fresh milk and continue kneading!
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4. Shaping and steaming the buns
Take a suitable amount of dough, roll it thinly, add the filling, and shape the bun as desired. Next, cover the buns and let them prove a second time for 30 minutes until they have doubled in size.
Place the buns in a steamer and steam for 13-15 minutes until cooked. To prevent water droplets from dripping onto the buns, remember to cover the lid of the pot with a cloth while steaming!
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5. Finished product
The steamed buns with vermicelli meat filling have a light, inviting aroma, and are hot and fresh. The buns have a sweet and slightly nutty crust, and the inside is filled with a rich meat and egg filling that is incredibly flavourful.
How to choose fresh ingredients
How to choose fresh pork
- For whole pieces of pork, first pay attention to the color. The color of good pork is bright pink, not too red or too pale. Pork that is pale, greenish, or has a foul odor is spoiled and should be avoided.
- Good pork is firm and elastic. You can test this by pressing your finger into the meat; if the meat springs back immediately, is not slimy, and does not release water or liquid, it is good.
- Choose lean pork with some fat so that the dish is not dry or too greasy.
- You can buy whole pork and grind it at home or buy pre-ground pork like in the recipe.
- For pre-ground pork, buy it from reputable stores and supermarkets; the meat should be stored in the refrigerator and the packaging should be intact to ensure quality.
How to choose fresh wood ear mushrooms
- Wood ear mushrooms come in two types: fresh and dried. It’s safer to choose dried wood ear mushrooms to reduce the risk of allergies.
- Dried wood ear mushrooms have an amber top and a milky brown bottom. Choose mushrooms with large, thick caps and few baby mushrooms at the base.
- Avoid mushrooms that are unusually dark in color, as these will become soft and mushy after soaking and will not be crisp.
Tips for success
- If the dough smells sour when kneading, it means it has been proved for too long or too much baking powder has been used. If the dough is too soft, it’s because too much water has been added. To fix these issues, just add a little more flour.
- Don’t prove the buns for too long, as they will wrinkle when steamed.
- If the dough doesn’t rise when proved, you may have forgotten to add yeast, or there may be less yeast than dough, or the dough hasn’t been kneaded enough. Therefore, the ratio of flour and yeast must be correct.
- To keep the bun skins soft and prevent them from becoming yellow and bitter, prove the dough for the required amount of time to allow it to rise.
- Don’t steam the buns for too long, as they will turn yellow. You can add some coriander roots to the steaming water to remedy this.
- Before steaming, brush a little oil onto the steamer if you don’t have baking paper to line the bottom of the buns.
How to store steamed buns
- Uncooked steamed buns: Wrap the buns tightly in cling film and store them in the refrigerator. This method can preserve the buns for about a week.
- Steamed buns after steaming: Wrap the buns tightly in cling film and store them in the refrigerator for up to a week. If stored in the freezer, they can last for 2 weeks. Simply thaw and re-steam before eating.
With the two delicious recipes above, Điện máy XANH hopes you can choose a suitable recipe to make delicious steamed buns. We wish you success with this recipe!
