The alpine tourist probably knows steamed yeast dumplings as yeast dumplings at the snack station, with a lot of butter, sugar and poppy seeds. Unfortunately, these are just frozen memories of carefully kneaded and freshly prepared dumpling clouds. Steamed yeast dumplings used to be common in German-speaking countries, not only as a dessert, but also as an accompaniment to stew or ragus. It also fits very well, the dumplings absorb sauces very well. In this application, however, I have never encountered them on a plate outside my test kitchen – are steamed yeast dumplings still part of the culinary tradition in your area?
In Asia it is much more steamy than in Europe and there are certain versions of steamed yeast dumplings, we have tried Bun Bao here before, the folded dumpling rolls can be filled very well with juicy ingredients. All recipes for the doughs from this dumpling family are the same, in Chinese versions a low-gluten flour is often recommended for this – spelled flour is a rather “weak” flour, but you can also use regular wheat flour, maybe the dough can even be stretched a little more convenient then. Hua Juan or flower buns take a little more work to shape than bao buns, but the finished dumplings are especially beautiful. And I also like that the leisurely manual work with dough focuses my attention on haptic sensory impressions, and thus takes me away from the madness of the world – it’s pretty healthy in between.
Broth with »flower rolls«: steamed rolls with spring onion filling
For 10-12 pieces (4 servings)
- 1/2 dice Yeast (about 20 g) yeast
- 1 el sugar
- 265 ml lukewarm water water
- 500 G Spelled flour (630) and a little spelled ice for processing (or Wiener Griessler / Spaetzlem flour – optional flour that is ground a little coarser) flour
- 1 tsp Rapeseed oil and oil for brushing oil
- 4 green onions Spring onions, spring onions
- 3 el first-class sesame oil (warning: sesame oils in Asian stores are often very intense, almost penetrating, roasted – then mix 1 teaspoon sesame oil with neutral oil) sesame oil
- 1 tsp salt-
- 1 raw tsp Sichuan pepper or 5 spices powder pepper
- 3 el Black Chinkiang rice vinegar vinegar
- 3 el broth and 800 ml of broth for serving broth
- 1 el maple syrup or honey maple syrup, honey
- 40 G young ginger (or 20 g “normal” ginger) ginger
- 1/2 Federation dill
- optional: Optional: chili crunch or chili oil Chili
Deg: Dissolve yeast in water. Mix in the sugar and 200 g of flour, leave for 15 minutes. Add the rest of the flour and mix everything loosely – with chopsticks, for example. Add oil and then knead well by hand or with a dough machine for about 5 minutes. Form the dough into a ball, cover and leave to rise at about 27 degrees – e.g. with the oven light on – for about 1.5 hours until the dough has almost doubled in volume.
2. Prepare the spring onion filling: Clean and finely chop the spring onion. Crush or grind the Szechuan pepper (see tips below). Heat the oil, first add the pepper, then the spring onion and salt, stir once and pour into a bowl.
Roll out: Roll out the dough to about 30 x 40 cm, spread the leek mixture over and brush with a little oil. Then fold a third towards the middle from one long side, brush with oil. Fold over from the other long side so that a sheet of dough is 40 cm long and 10 cm wide – pull apart again a little to the right and left, brush with oil again. Cut with a large knife into strips 10 cm long and 6 mm wide – as an exception, just press with the knife, do not pull.
4. Pull and tie: Gather 6 strips of dough, hold the ends and pull them out about twice as long. Twist like a rope a few times, then shape into a loose knot and place on small pieces of parchment paper. Put them apart in a large, lightly oiled steam basket and leave to ferment for another 20 minutes. Not everyone can fit in the steam basket at once, stackable steam baskets are a solution, otherwise put the rest in oiled plastic boxes or similar and cover them.
5. Steam cooking: Place a wok with a hand-width of water on the stove, turn on the steamboat basket and then turn it on. When the water has boiled, lower the heat to medium. Steam the prepared Hua Juan for 10 minutes until all is done. Eat it either immediately – or freeze it and steam for a few minutes if necessary until the rolls have thawed again.
6. Prepare the dip: Mix vinegar, broth and maple syrup, peel the ginger and cut into wafer-thin slices. Chop the dill very coarsely, mix everything.
7. Server: Boil the broth, serve the flower buns with a little broth. Serve with ginger dip and possibly with chili crunch – but the flower buns are also suitable for fermented vegetable antipasti or as an accompaniment to clear soups or stews with a lot of sauce.
Tip: Chop Szechuan pepper correctly
Sort out the black peppercorns first, because only the shells taste aromatic. Then roast in a small pan without fat until the spice begins to smell and the surface of the pieces looks a little greasy. Allow to cool, then grind in a mortar (or grind in a spice grinder) and finally sift to remove sandy dry pieces. Prepare only small amounts, the ground spice quickly loses its aroma.