Steamed Tuna Bao Buns
Steamed tuna bao buns are a type of steamed dumpling from American-Asian cuisine. They are made with a simple yeast leavened dough and steamed until soft and fluffy. They can be eaten plain or stuffed with a variety of fillings. This recipe uses a tuna and pineapple filling.
Source and licence
"Steamed Tuna Bao Buns" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Steamed_Tuna_Bao_Buns, revision 4629061), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Steamed_Tuna_Bao_Buns&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629061
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- All-purpose flour
- Rice flour
- Tapioca starch (or potato starch)
- ½ packet dry active yeast
- 1 tbsp honey
- Milk, warm (~100°F)
- Vegetable oil
- Salt
- White granulated sugar
- Lukewarm water (~100°F)
- Canned tuna
- Canned pineapple in juice, cut into small pieces
- 1 tbsp canned pineapple juice
- Barbecue sauce (your choice)
- Seasoning powder (hot paprika, salt, pepper, garlic powder, ground ginger, ground star anise)
- 1 pinch Vegeta seasoning (optional, has MSG)
- 1 tsp spicy mustard
- Shelled whole peanuts
Method
- Add active dry yeast and honey to around 8 oz warm water and milk. If using instant yeast there is no need to bloom the yeast.
- Sift in a mix of all purpose flour, rice flour, tapioca starch. It should be mostly AP flour, but the exact mixture is not precise.
- Add a little salt and sugar. Begin to combine the dough with a oiled spatula, continue adding flour until it starts to come together.
- Begin kneading—it will be sticky—and continue adding flour. Oil on hands will help.
- Add a little oil if it is needed (not more than 1 tbsp) and continue kneading until the dough is elastic.
- Place the dough in a covered food-safe plastic container large enough to accommodate the expanding dough.
- Allow dough to rise somewhere warm. Check on it in around 2 hours—once it doesn't bounce back when poked, it is ready for filling.
- Combine tuna, pineapples, peanuts, and seasoning powder, and mix until the tuna has a paste-like consistency. Pineapple pieces should be small.
- Add a little barbecue sauce; it should be moist but not too wet.
- Optionally add 1 tbsp pineapple juice, which will make it sweet.
- Add mustard according to taste.
- Let rest, uncovered, for around 2 hours
- Take a piece of dough slightly larger than a golf ball and flatten in your hand. Don't make this too thin.
- Add filling and fold closed by pinching around the edges (google "folding bao" for help with this step). For plain bao they can be log-shaped.
- Add to steamer with boiling water, and steam 10–12 minutes.
- Serve hot.