Wednesday, November 12, 2008

Easy Chinese Buns

This quick and easy recipe of the Chinese buns (Siopao) is just as good as the traditional Basic Chinese Buns. If all the buns don't fit on the rack while steaming, cover the extras and place them in the refrigerator. After cooking the first batch, steam the buns that have been refrigerated. If you want to use the bisayan recipe, click here and check out my father's siopao recipe. This is a recipe from Wok Cuisine book.

1 16-ounce package hot roll mix
*Prepare the mix according to package directions. Cover, let rest 5 minutes. Shape into 14 balls. On a lightly floured surface, roll or pat dough into 3 1/2-inch circles. Place filling in center of each. (Use a scant 2 tablespoons savory filling or 1 tbsp sweet filling). Bring edges of dough up around filling, stretching till edges judt meet; pinch to seal. Cover, let rest for 10 minutes. Place buns, seam side down, on rack so sides do not touch. Cover wok and steam buns for 10 to 15 minutes or till they spring back when touched. Makes 14 side-dish servings.

Nutritional information per serving: 135 calories, 4 g protein, 24 g carbohydrate, 3 g fat (0 g saturated), 15 mg cholesterol, 247 mg sodium, 51 mg potassium.

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