Steamed Bun with Sausage

I had some left over dough from making steamed buns with scallions for my mom's book club. I bought a tiny steamer from my Chinatown and decided to put it to use!  I thought it would be cool if I wrapped the dough around cooked sausage. I didn't expect the dough to rise so much, but it was still great!

The dough is really easy to make. It contains baking powder, flour, sugar, milk and oil. 

Baozi- Steamed Buns with Pork

On May 5, 2012, my friends and I got together to make Chinese steamed buns with pork, fried rice and szechuan green beans. The dough for the buns was made exactly like the buns I did earlier (below this post).The pork was made with ground up pork, onions, scallions, peanut oil, sesame oil, cooking wine and soy sauce. After the meat was inserted into the dough, we twisted the top.

 I really love eating steamed buns. I wanted to learn how to make them, so I could continue to eat them. America does not have many Chinese restaurants with steamed buns. Only places that do Dim Sum have these. It's really a shame! On my China trip, we ate lots of steamed buns with pork, red bean paste and even plain ones. Shanghai is dumpling and steamed bun city.

Chinese Steamed Buns

I decided to try to make these steamed buns from a Dimsum cookbook by Vicki Liley after eating amazing buns from China. They turned out pretty well and tasted a lot like what I ate in China. I was suprised by how simple the recipe was. All I needed to use was flour, a little sugar, baking powder, milk, oil and water. I put green onions inside the buns. I was originally going to put red bean paste into the buns, but the grocery store ran out. Some of the recipes that I saw online, involved six hour processes that used yeast instead of baking powder.