Bakpao Wikipedia

Bakpao

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Bakpao beserta tempat kukusan

Bakpao (Hanzi: 肉包, hanyu pinyin: roubao) merupakan makanan tradisional Tionghoa. Dikenal sebagai bakpao di Indonesia karena diserap dari bahasa Hokkian yang dituturkan mayoritas orang Tionghoa di Indonesia.

Bakpao sendiri berarti harfiah adalah baozi yang berisikan daging. Baozi sendiri dapat diisi dengan banyak isian lainnya seperti daging, sayur-sayuran, serikaya manis, selai kacang kedelai atau kacang merah dan sebagainya sesuai selera.

Kulit bakpao dibuat dari adonan tepung terigu yang setelah diberikan isian, lalu dikukus sampai mengembang dan matang.

Steamed Buns with Berkshire Pork (Open) @ Momofuku

Steamed Buns with Berksire Pork @ Momofuku

steamed buns

Weird and wonderful steamed buns we found at chung yings, amazing hot marshmallow texture. Called Mantou, roti sepan, pandan. We had them with toffee icecream :O)) 

Xiaolongbao Wikipedia

Xiaolongbao

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Xiaolongbao
Xiaolongbao in Shanghai
Chinese name
Simplified:	小笼包
Traditional:	小籠包
Hanyu Pinyin:	xiǎolóngbāo
Shanghainese:	sho lon bo

Xiaolongbao (literally “little basket bun”; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi.

Xiaolongbao are traditionally steamed in bamboo baskets, hence the name. It can be filled with hot soup and meat and/or vegetarian fillings, as well as other possibilities. The fillings are wrapped in something like a jiaozi wrapper that turns almost translucent after being steamed. Shanghai steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming.

They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiaolongbao is also popular when eating jiaozi or with Shanghai La mian.

Xiaolongbao differ from regular baozi in that they contain more filling than dough and are small in size, typically 1 in. (2.54 cm) in diameter, more like a dumpling.

To eat these, peel the dumpling off the lettuce or cabbage leaf taking care not to break the dumpling skin and deposit it into a Chinese soup spoon, which is usually provided, adding the vinegar provided if desired. Some places may also have shredded ginger. Take a small bite of the skin and suck out as much of the flavourful broth as possible. Then eat the rest of the dumpling from the spoon.

The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up frozen soup inside before steaming.

The Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town’s famous park, Gu Chi Garden. From there on it has expanded into downtown Shanghai and outwards.

Xiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and hence are juicier, than the Shanghai variety.

Nanxiang Steamed Bun in Seoul

Nanxiang Steamed Bun in Seoul

By Mary Crowe
Contributing Writer

The basement of the Seoul Finance Center houses an assemblage of restaurants worthy and demanding of expense accounts. For these reasons I’ve often steered clear of the SFC mall.

However, the opening of Seoul’s second Nanxiang Steamed Bun restaurant and a recent trip to Shanghai’s Yuyuan Gardens branch, the birthplace of xiaolongbao (soup dumplings), found me in SFC’s brick underbelly.

Humble surroundings these are not. Orange accents, and birch furnishings crash against frosted mirrors, partitioning off private dining areas. Servers, sporting mandarin collars, keep a respectable and professional distance from diners.

Outfitted with clip on microphones and ear pieces, and answering to managers in dark suits, had me wondering if this could be Shanghai’s notorious crime ring, the Green Gang reincarnate? Evident when our server, in a low intimidating voice asserted, “I don’t think this will be enough for your table,” after we placed our order. Was that a command? A concern? A threat?

Restaurant interior

Dinner began with a sampling of homemade pickles and a spicy cabbage slaw kissed with sesame oil. An order of hot and sour soup, 8,000 won favored the sour side. But the finely sliced tofu, bamboo and bits of egg were a satisfying start to the meal, despite being overpriced.

While crab, steamed fish and other entrees make their way into the a la carte menu, take your cue from what made the 100 year old Chinese restaurant famous and compose your meal with a medley of dumplings.

The steamed pork soup dumplings, 8,000 won are a dead copy of the Shanghainese original. The toothsome skin encapsulated a savory pork meatball resting in a salty broth, and all six were devoured in a matter of minutes.

Before we get in too deep, let’s take time for a quick lesson on how to properly eat xiaolongbao. Keep in mind that these soup dumplings refer to the piping hot liquid inside the skin (not won-ton soup with floating dumplings found in many American Chinese restaurants). Popping one into your mouth upon table arrival will result in a rush of blistering broth, scalding as it squirts in your mouth and dribbles down your chin. Guaranteeing an unsightly eating related injury. An effect our table coined, “lava mouth.”

To avoid the aforementioned, give your dumpling a quick dip in the vinegar and ginger essenced soy sauce, followed by a cooling off period in the bowl and soupspoon provided. Puncturing the dumpling before eating is a no-no. Letting any of the rich broth escape ruins the delicate balance of taste and texture.

Seoul’s branches of Nanxiang offer regional varieties that shouldn’t be passed up. The chicken and ginseng dumplings, 11,000 won, offer a spin off the popular samgyetang (ginseng chicken soup) rich with herbal accents and minced chicken. Pine mushroom and pork dumplings 14,000 won are as elegant as a dumpling can be. Finely diced pine mushrooms soften the salty pork flavor, and are addictively delicious.

Along with the standard meatfilled offerings, don’t miss the steamed buns with sticky rice. Plump grains of rice intermixed with ground pork pleasantly fulfill, with a sweet flavor reminiscent of a Thanksgiving stuffing.

Drinks are varied, but you need to look no farther than a cool Tsingtao, 6,000 won. Domestic beers are on hand for 5,000 won, rounded out by sodas, juices, and an exorbitantly expensive wine list. Nanxiang’s high prices are hard to stomach.

Calculating exactly how much each dumpling in a steamer of six costs, will have your pocket book begging you to clean your plate ? though the efficient service, chic setting, and filling dumplings should make the bill easier to swallow.

Steamed Buns Add Variety to Life

 

These tasty Yellow Milk Buns can help satisfy your sweet tooth; Small Bean Paste Buns can also do the trick.

A tasty peek at what fresh Nanhsiang Steamed Buns look like.

BBQ pork peaks our from within
the bun.

 

Save your tongue: With Shanghai-style soup dumplings, eat it a bit at a time so the liquid doesn’t burn the inside of your mouth.

 

 

 

 

A white, tender exterior encases salty and sweet meats and vegetables. All of this tasty flavor is contained in one succulent bun. It’s said that buns were created during the Three Kingdoms period. During a long journey with his men, the advisor to the Kingdom of Shu, Chu Ke Liang, realized that natives were using people’s skulls
as a sacrificial tribute to the Emperor. He convinced them to use “heads” made
from flour instead. In order to make the flour rolls more human-like, different kinds of meats were wrapped in the center. People later called them “steamed buns.” Slowly, steamed buns morphed into many different kinds. In Jiangsu and Shanghai restaurants, meat and meatless buns abound. So those making their first few trips
to a Shanghai restaurant may find themselves confused as they try to sort out
all the available choices.

In Taiwan’s streets and ports, one can find many different types and flavors of buns. Most tourists, well-known celebrities and Hollywood movie stars make it a point to eat Shanghai-style soup buns or crab-flavored steamed small soup dumplings as soon as they set foot in Taiwan. Two renown establishments are Ju Ting Tai Feng (ŚpąŠŽőÂ×) and Yin Yi (ťČÁl). Below are a list of many different kinds of buns for your dining pleasure:

* Meat and Vegetable Buns: These traditional Taiwanese, flavored buns are simple and individualistic, and those with meat are an inexpensive and substantial meal. They have sustained many people going through tough times. A handful of these buns leave people feeling content. They’re stuffed mainly with pork, cabbage, scallion, ginger, white pepper, sesame oil, and salt. These buns are predominantly served for breakfast or as a snack in Taiwan.

* Shanghai Soup Dumplings: These dumplings from Nanhsiang town within Shanghai are relatively small with a thin wrapper and tasty soup. Don’t eat one whole though, or you risk burning your tongue. The primary ingredients here are pork, oil, pig skin jelly, scallion juice, ginger juice, sugar, salt, sesame oil, and water. Shanghai Soup Buns are often dipped in a vinegar sauce that contains shredded ginger. Together with a small bowl of savory soup with shredded scrambled eggs, these buns can be a delicious and simple meal.

* Crab Soup Dumplings: This famous dish came into being at the end of the Three Kingdoms period. When Liu Bei, the ruler of the Shu kingdom, died at
Bai Ti Cheng, Lady Sun grieved endlessly and committed suicide by throwing herself into a river. In a famous gesture, one of Liu Bei’s servants, recalling Lady Sun’s kindness and love of crab dishes, made crabmeat buns and threw them into the river as a sacrifice. Crab Soup Dumplings are made with meat and similar to
the Shanghai Soup Dumpling only with more crab meat and flavor. The golden color is quite alluring. If you too love crab, this flavorful seafood and crab combination is a must-taste.

* Small Bean Paste Buns: These sweet, small buns are steamed and have a center made of red bean paste, oil and sugar in place of meat. In Taiwan, chefs put their special stamp on their Small Bean Paste Buns. Besides using a high-quality red bean paste, they also use mojee, some sesame oil, and kumquats. This is the dish for those with a sweet tooth to munch on.

* Small Nanhsiang Steamed Buns: In Shanghai, if it’s made from flour, whether or not there’s a filling, it’s called a steam bun. These small buns were originally created in a Shanghai (in a borough called Nanhsiang) pastry shop, which specializes in meat steamed buns. As their business thrived, other pastry shops began to copy the original, making Nanhsiang famous for these particular buns.

* Shitake Mushroom Vegetarian Buns: Even if you aren’t a vegetarian, this bread lover’s dish is nutritious and not too greasy. The dish’s name implies that these buns are flavored only with vegetable shoots and Shitake mushrooms, but some shops add dried tofu for additional flavor.

* BBQ Pork Buns: Flavored BBQ pork is encased in either a slightly sweet
or light, fluffy outer wrapping. The mixture and flavor of sweet and salty wake up people’s appetite. BBQ Pork Buns are a Cantonese Dimsum dish.
These are springy with a fluffy, white exterior that has slightly open top. The pork
is reddish in color and immersed in a paste-like sauce. These buns have a
southern Chinese flavor.

* Yellow Milk Buns: With condensed milk as an ingredient, these buns have a light, smooth exterior – much like a baby’s delicate skin, which people can’t resist touching. The bun’s center includes shelled mung beans, condensed milk, fine granulated sugar, and powdered corn. This is also a Cantonese Dimsum food.

In New York City, there are many different kinds of Chinese restaurants. Some focus on Shanghai or Cantonese foods, offering all varieties of buns. New Green Bo Restaurant has superb Steamed Small Crab Dumplings, Steamed Small Soup Dumplings, Vegetable Buns, and other foods for very reasonable prices. Joe’s Shanghai is known for Steamed Small Soup Dumplings. For Cantonese cuisine, like BBQ Pork and Yellow Milk Buns, Golden Unicorn, Mandarin Court, and Dim Sum Go Go are all worth trying.

 

BACK

Steamed Buns Add Variety to Life

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Asado Siopao

Asado Siopao

SERVINGS: 10-12

Ingredients:
1 tsp grated ginger
2 cloves garlic, crushed
Seasoning mix:
3 tbsp Lee Kum Kee Hoisin Sauce
2 ½ tbsp Lee Kum Kee Panda Oyster Sauce
1 ½ tbsp sugar
1 ½ tbsp soy sauce
1 tbsp Lee Kum Kee Sesame Oil
Thickener:
½ cup water
1 tbsp cornstarch
240 g barbecued pork
4 green onions, chopped

DAI BAO (DOUGH FOR STEAMED BUNS)
Ingredients:

450 g all-purpose flour
25 g baking powder
120 g granulated sugar
210 g water

Preparation: Filling: 1. Heat oil in a wok over high heat. Stir-fry ginger and garlic. 2. Stir in the seasoning mix and cook for 2 minutes. Thicken with cornstarch mixture. Cook and stir until liquid boils then simmer until thickened. 3. Stir in pork and onions and remove from heat. Cool completely.

Dough: 1. Sieve flour and baking powder together. Make a well in the center. 2. Dissolve sugar in water and pour mixture into the well. 3. Knead the mixture to a smooth and soft dough. Cover with plastic wrap and let stand for 30 minutes. 4. Shape the dough into a log and divide 16 equal portions and shape each into a smooth ball. 5. Roll each ball of dough on lightly floured surface into a circle 6” in diameter. Brush edges with water. Spoon a tablespoon of pork filling onto center of each circle and carefully pinch edges together to seal dough around filling. Bring the 2 ends of dough over the seam and pinch together. 6. Place buns on oiled waxed paper squares. Steam buns for 10 minutes.

Siopao (Steamed Pork Buns)

Servings & Ingredients

Dough Filling

3 cups plain flour
1 tbsp baking powder
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt

Filling

1 in piece green ginger
1 clove garlic
2 tbsp oil
1/2 cup water
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
3 tsp corn flour
4 shallots
8 oz Chinese barbecued pork

Instructions

Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own – this is basically tocino – the recipe will come out soon! Be patient.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold.
2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes.

Chinese Bao Zi

Xiao long bao, literally “little basket bun” , is a type of baozi (filled bun or bread-like item) from Shanghai, China. Xiao long bao are traditionally steamed in bamboo baskets, hence the name. It can be filled with hot soup and meat and/or vegetarian fillings, as well as other possibilities. The fillings are wrapped in something like a jiaozi wrapper that turns almost translucent after being steamed. Shanghai steamed buns can be recognized by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming. They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiao long bao is also popular when eating jiaozi or with Shanghai La mian. To eat these, peel the dumpling off the lettuce or cabbage leaf taking care not to break the dumpling skin and deposit it into a Chinese soup spoon, which is usually provided, adding the vinegar provided as desired. Some places may also have shredded ginger. Take a small bite of the skin, allowing some of the broth to drain, and drink a bit of it. Then eat the rest of the dumpling from the spoon. Doing so will allow you to savor the taste without scalding the tongue. The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. Sheng Jian Bao is like a bao zi in that it has a meaty filling inside roughly shaped like a xiao long bao but pan fried. Its origins are from Shanghai. Char Siu Bao, a.k.a Chinese Barbecue Pork Buns, are fluffy, white buns that are commonly served at Chinese restaurants during dim sum. At their best, Char Siu Bao are soft as a pillow and filled with a savory mixture of minced Chinese barbecue pork (char siu), soy sauce, oyster sauce, scallions and sugar.