Dim Sum (Thai Steamed Buns) Recipe

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Course: Main dishes

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Steaming

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings: people

Calories: 600kcal

Author: Nazia Cooks

Cost: $15

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Equipment

1 bowl

1 simmer

Ingredients

1/2 pound Ground pork
1 tablespoon Thin soy sauce
1/2 tablespoon Thai pepper powder
1 tablespoon Sugar
1 tablespoon Garlic powder
1/2 tablespoon Fresh shallot
1 cup Milk
1 tablespoon Vegetable oil
1 cup All-purpose flour
1/2 cup Whole wheat flour
Salt, to taste
Water, to kneed
1 Cucumber
1 cup Yeast

Instructions

Take a bowl and add the flour into it.
Then add the yeast and sugar into it.
Add lukewarm water in it.
Set aside for half an hour.
In another bowl, take the whole wheat flour.
Add the yeast dough in it.
Then add the salt and some water in it.
Then combine the ingredients to form a soft dough.
Kneed it for ten minutes.
Meanwhile, chop all the vegetables.
Mix them with soy sauce, chili vinegar, sugar and salt.
Make round forms of dough with the help of the oil.
Then bake your buns for ten minutes.
Once the buns are steamed, take them out.
You can serve Thai buns with salad.

Video

Notes

Exploring Fillings: Dim Sum Thai Steamed Buns are a canvas for creativity. Experiment with various fillings, from classic char siu (barbecue pork) to vegetarian options like tofu and vegetables. Let your imagination run wild and share your unique combinations with the community!

Perfecting Pleats: Crafting the signature pleats on the buns may seem intimidating, but practice makes perfect. Embrace imperfections – each pleat tells a story. Join me in the kitchen as we fold our way to delectable artistry.

Steaming Success: Achieving the perfect steam is essential. Ensure that the water maintains a gentle simmer throughout the steaming process. This gradual cooking method yields buns that are airy, moist, and full of flavor.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.