Chinese steamed buns with onion and hot pepper

[hot pepper and green onion]

Chinese steamed buns with onion and hot pepper

Category: Yeast bread

Kitchen: chinese

Ingredients
Wheat flour	300 g
Pork or goose fat (in a very extreme case, ghee)	1 tbsp. l. on horseback
Dry yeast	0.5 tsp
Baking powder	0.5 tsp
Salt in the dough	0.3 tsp
Water	150 ml
Sugar	1 tbsp. l. without top
Small bunch of onions (I have a chives)
Red hot pepper	1 small or to taste
Dough sprinkle salt	taste
Vegetable oil for lubricating dough	1 tbsp. l.
Double boiler
Sheets of parchment

Cooking method

• Bread is not only loaves and loaves we are used to! There are also many varieties of bread from different nations, which are not entirely familiar to us, but this does not mean that they are not tasty. Take steamed buns, which are widespread in China. The sweet dough and salty filling are a typical combination in Asian cuisine. Their taste is incomparable, they are made easily and are well tolerated by the body.
• This option contains hot pepper and green onion... But their number is minimal and only adds piquancy and enhances the Asian touch. So all relatively healthy people will benefit. And even with problems with the intestines, due to the lack of coarse fiber and a hard fried crust, a pair of such steamed donuts will not harm your health. I replaced the pork fat in the recipe with a healthier, I would even say, healthy goose fat. Few know about its properties, so please pay attention to the note.
• Preparation
• - Cool clean water very well for dough. Sift the flour with baking powder into a bowl, mix with salt. We add all the ingredients and, gradually adding water, knead the dough by hand. Knead until a monolithic dense coma is formed.
• - On a table covered with flour, roll out the dough into a long thin rectangle. Fold it in half and roll it out again. We repeat this procedure again 10-15, letting the dough lie down literally 30 seconds between rolling.
• You can simplify the procedure slightly. After the fifth rolling, fold the dough three times and repeat several rolling, folding three times. The dough will become very elastic and pliable.
• 
• - Roll out the dough again, fold it four times and leave in a greased bowl for 15 minutes under a towel.
• [/ ur]
• - Finely chop the onion and pepper for the filling.
• - Roll out the dough into a square with a side of 25 cm. Lubricate with vegetable oil, sprinkle with salt to taste and chopped onion with red pepper. We fold our layer in half and press down a little. Then cut into 10 strips, 2.5 cm wide.
• 
• - We take one strip by the ends, stretch it about twice and, without letting go of the ends from the hands, we twist it, making a tourniquet. Then we tie this tourniquet first to one knot, then to the second, tuck the ends and dip our bun-knot in vegetable oil.
• Then put the buns in a double boiler at a distance of at least 5 cm from each other.
• If you are using an authentic Asian steam basket, then lay the buns on oiled parchment sheets.
• Cover with a lid and leave to rise for 30-40 minutes.
• 
• 
• - Cook for a couple of 20-25 minutes. Serve hot with Asian soups. We just like them!
• 
• Well, it's very tasty, exotic, interesting and, most importantly, satisfying! This time I did it on goose fat, and after eating two rolls, I had the impression that I had lunch.
• 
• Here's a bun on the second day after the refrigerator.
• 
• And yet, if you decide, on fat, the dough will turn out to be a completely different consistency.

Note

Do not add more water than in the recipe, even if the dough comes out steeper, otherwise the buns will settle after the steam basket.
These buns are made quickly, easily and naturally, as the dough is very pleasant and rolls out effortlessly. I'm sure you won't regret it if you try it!
I replaced the pork fat in the recipe with goose, which greatly increased the value and evened out the harm from the fat in this recipe.
The tremendous human health benefits of goose fat have been proven for thousands of years. Due to its high content of important vitamins and minerals, goose fat helps to strengthen the immune system. It also has a very beneficial effect on the digestive and metabolic processes that occur in the human body.
Regular consumption of goose fat is recommended for those people who have diseases such as atherosclerosis and asthenia. It is also very useful for increased fatigue. In addition, goose fat is very useful to use as an effective prophylactic agent against avitaminosis and colds. Due to the huge number of advantages and benefits, goose fat occupies a very important place among all known animal fats.

One of the important distinguishing features of goose fat is that it is able to easily endure high temperatures and does not lose its beneficial properties at all. And being one of the monounsaturated animal fats, goose fat does no harm to the cardiovascular system.

Goose fat is used in cosmetology. The effectiveness of this natural remedy can be compared with the most expensive and prestigious creams for the care of face and body skin that prevent aging. Goose fat is also used in the pharmaceutical industry, where medicinal ointments are made from it, which are very effective for the treatment of skin diseases, as well as severe burns.

As positive influencing factors bitter pepper on the body is called, in particular, the ability of chili to kill certain types of cancer cells, lower blood sugar, help people with insulin-dependent diabetes, lower "bad" cholesterol (low density lipoprotein, or LDL) in the blood. Capsaicin from hot red pepper is used in pharmacology for the manufacture of analgesics.
The content of vitamins and minerals in hot chili peppers depends on the variety and color (degree of ripeness) of the fruit. Hot chili peppers contain: carotene, thiamine (B1), riboflavin (B2), niacin (B3), vitamin C, folic acid (B9), magnesium, copper, manganese and other vitamins and minerals.
The pungency of red chili peppers (their capsaicin content) is measured on the Scoville heat units (SHU). The scale is named after the American chemist Wilbur Scoville, who first proposed this method. The SHU amount indicates how many times the chili pomace should be diluted before it loses its sharpness.

Beneficial features green onions consist in the presence of phytoncides that protect against viral infections such as acute respiratory infections and influenza. Onion feathers also contain chlorophyll, which is beneficial for blood formation.
Fresh green onions stimulate the appetite, make any dish more attractive, and promote digestion and assimilation of food.
Green onions contain trace elements and provitamin A, vitamins PP and C necessary for the human body.
70 g of onions fully satisfy the body's needs for ascorbic acid.
Green onions are useful for vitamin deficiency, loss of energy, drowsiness, dizziness, spring fatigue. It has a healing effect for colds and flu - thanks to the phytoncides contained in it, which have a detrimental effect on pathogens.
Green onions contain more zinc than other greens. Lack of this element can cause hair loss and brittle nails, negatively affect the reproductive system of women, and in men, the production of the male sex hormone testosterone and sperm activity.In addition, zinc is involved in the formation of immunity.
Green onions contain substances that strengthen the heart muscle and the walls of blood vessels, so that the heart and simply weakened people need to pay attention to it.
Onions are rich in calcium and phosphorus, which are very beneficial for dental health.
Many men often develop prostatitis after 40 years. Green onions are useful for the prevention and treatment of the disease.
Contraindications - do not get carried away with green onions and hot peppers for people suffering from liver and kidney disease, as well as the gastrointestinal tract in the acute stage.

I did it twice and didn’t work for me. Maybe the dough was really soft? They grew up superbly, and then settled down. Well done, Olya.

Thank you, Angela!
And you know, I would not say that my dough turns out to be very dense, even softer than on manti, for example. Maybe you didn't add soda?

[ang-kay]

ang-kay, we really like them, especially this option with goose fat, onion and pepper. I spent a long time in Southeast Asia, and there I became addicted. But for those who try it for the first time, the taste is interesting. And I would not say that this is the taste of ordinary dough, it is very different from the usual dumplings. Here, the main thing is not to clog them with flour, then they are soft, tender and non-rubbery. But it is also impossible not to report the flour - they will fall off!
I believe that everyone needs to try, and then decide whether to taste or not!

I made the dough 30 minutes between watching a movie, washing dishes and cooking dinner, I didn't even notice how! You can roll them out with your eyes closed! There are lovers of oriental cuisine, they will appreciate them, I have no doubts!

Thanks for the praise! I appreciated!

I am glad to be straight. How did you wrap them up, however: secret: fintiflyushyye
Thank you, Shaw showed Teperic and I will make such simapulichki

[Chuchundrus]

Chuchundrus, Natasha, are you doing something like that?

Tepericha and I will do such simpapulichki

I love twirling them! Such a dough is pleasant!

Not .... that's what I don't do. Well, I love pigody, that is, I love steamed yeast dough And your recipe is really useful to me

I love steamed yeast dough And your recipe is very useful to me

What can I say, right off your shoulders! I am very glad that you like it, such bread as I do!

Olyushka, good fellow! I once read a recipe for steamed buns, but did not even try, because it seemed difficult. And you have everything so well written! And it's not scary to take it! Great! Thank you !

[lappl1]

lappl1, try it, Lyudochka! Maybe this will be a revelation! When the time comes!

[Rada-dms]

Rada-dms, Olenka, I will definitely try! It even seems to me that I can taste them ..

[Rada-dms]

Rada-dms, Olya, what a beauty! I took it to bookmarks and I will cook

[Rada-dms]

Rada-dms, we did a similar one at a master class with a person who lived for several years in China. But your dough is more intricate, I like it on the break! I'll try sometime - steamed buns are wonderful, we love them very much too. Sometimes I just make them for chicken broth, which I season with one green onion and a little sesame seeds with soy sauce. I like how you wrapped them, they even keep their shape perfectly after steam. Pretty woman!

[Ikra]

Ikra, Ira, thanks! I like this recipe myself, the dough is not as rubbery as it is with milk or water without fat. But the idea to serve it just with chicken broth is very good! Thank you, somehow I timed everything to complex soups, and here once, and broth! And everyone is good!

[GuGu]

GuGuThank you for your interest! I wonder if they will like it? I will wait for impressions, but my expectation does not commit me to anything. everything must be done according to the mood!

[Rada-dms]

Rada-dms, let me kiss you! I love this bread! I tried to reproduce it a couple of times, but it was not right. And here is your recipe! I'll bookmark it. I will do it unambiguously. At one time, I climbed a bunch of sites in search of information about how to wrap them up and to no avail. Thank you very much.
In our city in Dungan Kitchen, they were sold under the code name "jimomo" or something like that

[Olya,]

I made steamed buns and bread. I like it! Spied on our forum!
Thank you, Olya, that reminded me!

I wonder if they will like it? I will wait for impressions, but my expectation does not commit me to anything. everything must be done according to the mood!

Olya, I had the experience of making Nikumans from our forum, I really liked it, and now I'll try yours

[GuGu]

GuGu, Oh cool! I'll go and I'll look at the detailed recipes!

Girls, can you ask an immodest question, but where to get goose fat?
And so the recipe is very interesting.

[Olya]

Great - steamed buns! And very beautiful, bravo, Olya!

: girl_mad: I was worn out straight until I made them. She used mutton fat and dzhusai instead of onions. Naturally, Jusaya tried to cram a lot and therefore, the spirals were difficult to twirl. But it turned out very tasty
I am glad 🔗 Thank you

[Rada-dms]

Rada-dms, healthy and so unusual ,? This is my eldest son, he loves dough from both Varennikov and cops ...
And then I understand the dough is more interesting than just dumplings! We must try and that's it !!!!

Very beautiful buns and I can imagine how much love and work have been invested in them! But what a beauty it turned out! And the piquancy .... m.m. m.m. m ..

[Chuchundrus]

ChuchundrusChucha, dear! I flew with all my might to express my enthusiasm, without exaggeration, with your rolls, a creative approach to the recipe, result and design !!!
A whole thousand times !!!! What a fine fellow you are for showing new ingredients and confirming that the recipe is worthy!

[Tumanchik]

Tumanchik, Irisha! Thank you ! You felt that I did them with great interest and with memories of the like! Make them interesting, you can even, I think, stir up with wild garlic! And do not put hot peppers, but just Bulgarian dried or fresh.

Girls, can you ask an immodest question, but where to get goose fat?
And so the recipe is very interesting.

The indiscreet answer is in the refrigerator!
And to be honest, I baked the goose, collected the fat and sent it to the freezer. Now I use it slowly. But you can make lard without affecting taste. Or just flood a little of any live fat. Vaughn Chucha, ours made what a beauty of mutton!
But butter is simply not desirable, a slightly different structure will turn out, although it will also be delicious with butter. They are eaten warm, but I also like cold ones! Thanks for the question, very helpful!

In our city in Dungan Kitchen, they were sold under the code name "jimomo" or something like that

Enta phrase bumped into me the idea of ​​dzhusai. Yes, and mutton fat is in use here.
Girls, I say right away, INTO with soy sauce, cucumber and cilantro - it is swept away in a minute. Today it was tested on my husband: secret: he categorically refuses to eat pigody. Well, enti fintiflushki served with the right sauce asked for more
I'm glad I really liked them

[Chuchundrus]

I am glad I really liked them

Chuchundrus, Yes Yes Yes ! Say Say! Run and do it with jusai and lamb fat! : girl-yes: If I knew how you cheered me up !!

Great - steamed buns! And very beautiful, bravo, Olya!

Marisha! Help yourself! It's a pity that it is virtually! Thank you!!

very original buns .. thanks! I will definitely try ...)

very original buns .. thanks! I will definitely try ...)

Thank you for your attention, try it, they are original and delicious. Maybe you will like it too!

img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/25019/20171115_153752.jpg


My mega-spicy lover really liked these buns.

[Rada-dms]

Rada-dms, let me kiss you! I love this bread! I tried to reproduce it a couple of times, but it was not right. And here is your recipe! I'll bookmark it. I will do it unambiguously. At one time, I climbed a bunch of sites in search of information about how to wrap them up and to no avail. Thank you very much.
In our city in Dungan Kitchen, they were sold under the code name "jimomo" or something like that

Jimomo - that was the name of your buns! Need to remember!

Rada-dms, healthy and so unusual ,? This is my eldest son, he loves dough from both Varennikov and cops ...
And then I understand the dough is more interesting than just dumplings! We must try and that's it !!!!

Lilechka, so prepare buns for your son, take pity on the "cops"! I made fun! You're my dear!
Itself sometimes I will otchuchu, then laugh with the whole house!
But seriously, I personally liked them very much, it must be repeated with variations. There are new ideas!



bird, Lucy, delightfully, without exaggeration, you did it!
It's nice to look at such photo reports! And you can see how you put your soul into the sake of your beloved lover of "mega-sharp"! Thank you very much, cheer up!