These authentic Chinese Silver Loaves are the ultimate comfort food, featuring a light, airy dough that splits beautifully at the top when steamed. Unlike traditional dumplings, these buns are substantial enough to be a main course yet delicate enough for a sweet treat. You can choose from three classic fillings: a savory roast pork mixture infused with ginger and soy, a fresh shrimp and cabbage blend, or a rich, homemade sweet red bean paste. The dough requires a bit of patience to rise properly, resulting in a texture that is soft, chewy, and incredibly tender. They are perfect for family gatherings, holiday dinners, or a cozy weekend breakfast where everyone can enjoy assembling their own buns. Serve them warm, straight from the steamer, for the best experience.
Steamed Dumplings
Description
These authentic Chinese Silver Loaves are the ultimate comfort food, featuring a light, airy dough that splits beautifully at the top when steamed. Unlike traditional dumplings, these buns are substantial enough to be a main course yet delicate enough for a sweet treat. You can choose from three classic fillings: a savory roast pork mixture infused with ginger and soy, a fresh shrimp and cabbage blend, or a rich, homemade sweet red bean paste. The dough requires a bit of patience to rise properly, resulting in a texture that is soft, chewy, and incredibly tender. They are perfect for family gatherings, holiday dinners, or a cozy weekend breakfast where everyone can enjoy assembling their own buns. Serve them warm, straight from the steamer, for the best experience.Ingredients
Directions
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Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky.
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On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.
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Return to bowl, cover with damp cloth and let rise at least 1 hour.
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Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
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Pour in the seasoning mixture and stir for another minute. Stir the cornstarch into the water and pour into wok. Continue to cook, stirring, until the sauce is like thick custard. Remove from heat.
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Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
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Divide into 24 pieces and cover again with the cloth.
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Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes.
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Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place.
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Strain the water from the beans, and blend them into a puree in a blender or food processor.
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Press the puree through a sieve, discarding the skins, which will be left in the sieve.
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Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture.
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Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigourously so that it does not stick to the bottom.
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Remove from heat and let cool before filling buns.
Note
Roast Pork Filling makes 24 buns
Shrimp and Vegetable Filling
Sweet Red Bean Paste Filling
