Posts tagged buns
Sesame Chicken Gua Bao
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food

I’ve been on this super random tour of North America the past week. Geneva, NY last weekend, then Cleveland for a few days, and now I’m on my last leg in Vancouver with the parental unit. We’ve only been in Vancouver for less than 24 hours and I’m already questioning why we haven’t moved here yet. My goal for this mini vacation is to take my parents to as many Asian restaurants as possible and find all their favorite foods! Why didn’t anyone tell me that Vancouver/Richmond has the best collection of Asian food?! We immediately drove to the town of Richmond from the airport and got our fix of noodle soup and roast duck. I think it satisfied my parents’ longing for Hong Kong food. Did you know this town is 75% Asian?! Amazing. So far the highlight of our first 24 hours (to me at least) has been T&T Supermarket. When I travel I love visiting local supermarkets. I think this one is heaven on Earth. I almost cried when I walked in. It was so bright and big. Filled to the brim with every single thing you would need from an Asian Supermarket. I could have spent hours starring at the steamed bun and bakery sections. I’ve also never seen so much oyster sauce in my entire life. I’m going to try and sneak in another trip there before we leave on Monday!

I took about a billion photos of all the various steamed buns and baked breads I haven’t seen before and I’m determined to recreate every single one of them! Brown Sugar Bao? Penguin Buns??!!!! So many good carbs. I feel like my recipe development calendar goes through waves where I only focus on dumplings for a few weeks and then it’s either noodle or baking time. I think when I’m finally back home I’m going to dive back into the deep world of steamed and baked bao! I love making freshly steamed buns. If you also had a serious aversion to bread crust in your youth then I’m sure you appreciate the soft and squishy crustless qualities of steamed buns! Just for the record, I’m an adult that eats crusts now. I’ll probably pick a freshly steamed gua bao over any sandwich bread though.

Gua Bao is a steamed bun that’s been purposefully formed/folded like a slider bun, destined to be filled with infinite tasty things! I’ve filled them with Chik-fil-a inspired fried chicken and my Mom’s beef roast. For this recipe, I channeled one of my favorite Chinese takeout dishes. Sesame Chicken! It’s hard to beat my Mom’s beef roast stuffed in a bun, but I think this Sesame Chicken Gua Bao is my new favorite bun! Chicken thighs are lightly breaded, fried, and tossed in a very sesame forward sauce using La Tourangelle Toast Sesame Oil. It’s so toasty and nutty! All of their oils are so delicious! I drizzle their walnut oil on vegetables and they magically taste incredible with minimal effort! Oh, I can’t forget about this crazy easy slaw. It’s shredded cabbage tossed in La Tourangelle Sesame and Tamari Vinaigrette. I normally don’t buy salad dressing and prefer to make my own whenever a salad pops up in the kitchen, but their dressing already tastes exactly like something I would make on my own! The slaw is crunchy and tangy, which works so well with the savory and sweet sesame chicken. The gua bao acts a neutral cloud for everything to live in sesame harmony : )

These are so fun to make and even more fun to eat! Hope you give them a try and share them with all your friends! Or hoard them for yourself… I won’t tell anyone!

Thank you so much, La Tourangelle, for sponsoring this post!


Sesame Chicken Gua Bao

Serves 4

Materials:

4 boneless skinless chicken thighs - cut in half
¼ cup cornstarch
½ tsp salt
½ tsp white pepper
1 tbsp La Tourangelle Toasted Sesame Oil
3 tbsp olive oil
1 egg
¼ cup flour
canola oil - for frying
8 Gua Bao Buns - Homemade or Store Bought
Sesame Seeds - for garnish
Chopped scallions - for garnish

Sesame Sauce:

2 tbsp rice vinegar
2 tbsp cornstarch
⅓ cup white sugar
1 tbsp La Tourangelle Sesame Oil
2 tbsp soy sauce

Slaw:
3 cups shredded cabbage
2 tbsp La Tourangelle Sesame and Tamari Vinaigrette


Steps :

  1. Whisk together rice vinegar, cornstarch, sugar, sesame oil, and soy sauce until combined. Set aside.

  2. Combine chicken thighs, cornstarch, salt, white pepper, sesame oil, and olive oil in bowl and mix until chicken is evenly coated. Allow the chicken to marinate for 15 minutes in the fridge. Take the chicken and add the egg and flour. Mix again until the chicken is evenly coated with a light batter.

  3. Heat about ½” of canola oil in a skillet over medium high heat. Once the oil is hot add the chicken in batches. Fry the chicken on one side for 3-4 minutes, until golden brown. Flip the chicken and fry the other side for another 3 minutes. Remove the chicken from the oil and place on a paper towel lined plate. Repeat frying with remaining chicken thighs.

  4. Drain the oil from the skillet or grab a clean skillet. Heat pan over medium heat. Add in the sesame sauce. While stirring continuously, cook for a few minutes until the sauce has thickened. Turn off the heat and toss the fried chicken into the sesame sauce.

  5. To make the cabbage slaw, toss shredded cabbage with La Tourangelle Sesame and Tamari Vinaigrette. Set aside.

  6. To assemble the gua bao, place one piece of sesame chicken and a bit of cabbage slaw inside the gua bao. Sprinkle on sesame seeds and chopped scallions. Enjoy!

Red Bean Swirl Buns
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food

Is it possible to still feel adrenaline pumping after 4 days? Maybe I should go to the doctor… or maybe I’m just still high on life? I’m going to go with that second option! WOW. What a weekend. I successful taught my first dumpling making workshop on Saturday and it was one of the best experiences of my life! I wouldn’t say that I love public speaking, but I don’t think I’ve ever had the opportunity to publicly speak about something I love so much until now. It was so fun to talk about the foods I love with new friends who also love the same foods!

The morning of, Reuben and I were scrambling to get everything together and organized to drive over to the workshop space. I had a little hiccup and forget some ground chicken after we drove about 3 blocks the down the street, but it’s okay we got it! And arrived at the space just in time! I felt like time was moving so fast. My mind was racing while also simultaneously checking off the millions of items on my setup list. Then all of a sudden it was 10 til 2pm and people started to show up! Real life human people! When most of your job is based on the internet and using your phone, it’s really nice to see real dang human beans. Especially human beans who want to make dumplings with you. Eventually all 11 of my dumpling makers had arrived and we got working! To be honest the following 2 hours were such a blur, but Reuben caught a lot of it on his phone and it seemed like I was speaking english properly and making some sense.

In the weeks leading up to this weekend I was so nervous about how the class was going to go! I just wanted to make sure everyone had a great time. That’s the people pleaser in me. Thankfully, I think everyone had a really fun time and was able to go home with a belly full of dumplings, a container of extra dumplings, and the new acquired skill of pleating the most perfect little dumps : ) Seriously, all of my students were making excellent dumplings in no time! I was one proud dumpling mom. Now I have to get planning on my next workshops! If you want to go to one of my classes make sure to sign up for my mailing list! It’s right on the side of my blog!

Obviously life has been very dumpling centric for a while now, but I don’t only want to be know as the dumpling lady… there are a whole bunch of things I still love to make! When was the last time we made a super fluffy bun together? It’s been a few weeks, but we’re about to change that! I’m sharing a recipe one of my ABSOLUTE favorite Chinese baked goods! Red Bean Swirl Buns! When I walk into a Chinese Bakery there is a 1000000% percent chance I’'m grabbing some sort of red bean bun to take home… or more likely inhale immediately.

What is Red Bean Paste?

If you haven’t had red bean paste before, don’t be turned off when you read the word “bean” and “sweet” in the same sentence. Red beans or adzuki beans are incredibly common in asian desserts. I grew up loving red bean everything! In buns, mochi, and even in this red bean dessert soup… we would get it at the end of our big Chinese family feasts all the time! I think I liked it way more than my brother and cousins. Red bean paste is sweet, a little nutty, and really rich and smooth. I would eat this stuff on toast.

I’ve always wanted to make homemade red bean paste, but it’s so hard to find whole dried adzuki beans anywhere. That’s why when I saw that Bob’s Red Mill sells bags of the great bean I knew I had to snatch them right up and get working on this paste! To make red bean paste you soak the beans overnight to give them a head start and so you don’t have to boil them for a billion hours. Then you boil the beans for about an hour or so, until the beans are soft and tender. You then blend up the beans with some sugar and you got yourself some luscious red bean paste ready for all your baking experiments or just some toast! I’ve also had red bean in popsicle and ice cream form…. that might be my summer experiment!

For this recipe I made my go to milk bread dough using Bob’s Red Mill Artisan Bread Flour and Organic All Purpose Flour and it came out so soft and fluffy! I also taught myself a new way to form pretty buns! I’ll call it the score and twist! It’s really not as hard as it looks. All you do is roll out a portion of the milk bread dough, spread a thin layer of red bean paste, fold and seal it up, cut a few slits, roll up the dough like a candy cane, and twist it into a cute little coil. Pop those babies into the oven and get ready for one of the best treats! There are few things better than a warm red bean bun fresh out of the oven!


Thank you, Bob’s Red Mill for sponsoring this post!


Red Bean Swirl Buns

makes 12 buns

red bean paste:

1/2 cup Bob’s Red Mill dried adzuki beans
2 cups water
3/4 cup white sugar

milk bread dough:

1 cup heavy cream
1 cup milk
1 egg
1/3 cup white sugar
1/3 cup cornstarch
2 cups Bob’s Red Mill all purpose flour
2 cups Bob’s Red Mill bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt

1 egg + 1 tbsp water - egg wash
1/4 cup water + 1/4 cup white sugar - syrup glaze (optional)

to make red bean paste:

  1. Soak adzuki beans in water overnight. The next day, drain the beans. Place soaked beans and 2 cups water in a pot and bring to a boil. Cover the pot and boil for 1 hour until the beans are soft. Drain the beans, making sure to shake off any excess water. Place the beans in a food processor or immersion blender. Add in sugar and blend until smooth. Place red bean paste in a sealed container and allow to cool. Keep in the fridge until ready to use. The paste will seem a little loose at first, but will firm up once it cools.

to make the buns:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 2 hours or in the fridge for 18 hours or overnight.

  2. Scrape out the dough onto a lightly floured surface. Divide the dough into 12 equal pieces.

  3. Roll out the dough into a roughly 6”x6” square, doesn’t have to be perfect. Spread about 1 tablespoon of red bean paste into a thin layer, leaving about 3/4” clear around the edges of the dough. Fold the dough in half. Tightly pinch the edges closed. Take a sharp knife or pasta cutter and cut 4-5 vertical slits in the dough. Twist the dough into a striped rope and then roll the rope into a coil, making sure the tuck the ends of the dough underneath the bun. Place bun on a parchment paper line baking tray. Repeat with remaining buns.

  4. Cover the buns with a lightly damp kitchen towel and let them rest for a final 45 minutes to proof one last time.

  5. Preheat oven to 350 degrees. Whisk together egg and water for your egg wash. Brush the egg wash over the buns. Place the buns in oven and bake for 20-25 minutes until golden brown.

  6. While the buns are in the oven, combine 1/4 cup water and 1/4 cup sugar in a small sauce pan and cook on medium heat until sugar has dissolved. Remove buns from the oven and immediately brush the syrup glaze over the buns. Allow buns to cool for a few minutes and then enjoy!

Notes:

  1. Buns are best eaten warm or day of baking. Store leftover buns in an airtight container for up to 4 days. To freshen them up a bit, just microwave for 20 seconds until warm and soft.

Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns

It has been a very bun-filled month on Eat Cho Food. It’s also be raining constantly in San Francisco and I feel like rain and chilly weather only kicks up my craving for the fluffiest and most pillow-like of carbs. We finally had a sunny day yesterday and it was glorious! I always forget how dependent I am on the Sun until spring forward happens. I’m very much a Leo and the longer days and warmer weather make my happiness meter go off the charts!

You know what also makes my happiness meter go off the charts? Love : ))))))) sorry if this blog gets too cheesy and mushy for you… you should probably find another blog to read. Reuben and I celebrated 5 years together on Saturday! So this past weekend was a wonderful and slow weekend of enjoying each other’s company, eating really really really good food at Mister Jiu’s, planning for Italy some more, and taking pretty pictures of pizza! I’m so excited, guys. Reuben has finally agreed to let me document and share one of his pizza recipes! I know that 99.9999999999% of you have never had a slice of his pizza before, but it is seriously the best pizza in the universe. We’ve been together for 5 years and he’s been perfecting his hydration ratios and technique for almost as long. There’s about 24783748374983275983658937489374019274 reasons why I love Reuben, but his pizza ranks at about #3. I just had a slice of it cold out of the fridge and it’s still better than anything I can get on the West Coast.

One day, I hope we can open up a Pizza/Dumpling/Bakery/Beer Hall + Coffeeshop place. It would essentially be serving all the foods we eat in our regular day lives, but YOU would be able to have some too! Reuben would be slinging the best pizza in the universe and pouring you a taste of some ultra rare sour beer brewed with heirloom peaches that he’s been aging for the last 10 years. I would be bopping around the shop decorating cakes and pleating dumplings. We would both be constantly covered in flour, but so happy. Doesn’t that just sound like the most carb heavy dream ever? Ugh. ONE DAY.

Until then, I’m just going to be over here in my tiny kitchen perfecting all my dough recipes and pleating skills. These Chicken and Leek Steamed Buns would most definitely be on the menu! I would grab 1 or 2 in the morning with a coconut milk matcha latte and be set for the day! I actually stop at the dim sum shop around the corner from our apartment about 1 once a week for breakfast. I get 1 order of har gow and 1 order of pork siu mai to go. I can typically eat all 6 dumplings within the time it takes me to walk to the bus stop. Have I ever told you that I LOVE to walk and eat? It’s weird and I can’t explain why I enjoy it so much. Anyways! One morning I decided to mix it up a bit and get an order of har gow plus just 1 steamed chicken bun. I just want to say that I LOVE Good Luck Dim Sum. It’s my favorite dim sum in San Francisco. But this chicken bun was real bad. The dough was fine - fluffy and slightly sweet. The filling was horrible. The texture was way too tough and not tender or juicy at all. I took one bite and was super disappointed the remainder of my walk to the bus. I really dislike bad food… as most people would be. But after I eat something like that, it’s hard for me to shake off the feeling of “I can make this better!”

After that unfortunate morning, I was set on making the best chicken bun I could! I think I’m pretty close with this one. As soon as they were cool enough to eat without burning my entire mouth, I ate about 3 of them without even blinking. They are so good, so fluffy, so tender, and so springy! The leeks add a touch of springtime freshness that I’m so ready for more of! The filling is light but tender and juicy. I learned a little trick from my friend, Paul, for making a super soft and tender ground chicken filling… melk! I mean milk. Sorry, I’m from Ohio, where we say melk. The addition of a little bit of milk works some magic on what would typically be pretty dry and lean ground chicken. The richness from the milk also adds a bit of fat and richness that siu mai typically gets from pork. If you live a dairy free life, you can just replace the milk with water instead.

I’m sure in the future I’ll continue to develop a lot more chicken buns recipes. BBQ Chicken Buns. Teriyaki Chicken Buns. Five Spice Chicken Buns. All the chicken buns. But for now, these are my favorite chicken buns in all the land! I can’t stop thinking about reheating the ones I’ve safely packed away in our freezer for a rainy day. Ah! I think it’s going to rain tomorrow…


Chicken and Leek Steamed Buns

makes 12 steamed buns

dough recipe adapted from Red House Spice’s excellent bao guide!

bun dough:

250g (~1 3/4 cups) AP flour
50g (~1/3cup) cornstarch
2tsp sugar
1 tsp instant yeast
1 cup warm water + 1/4 cup more if dough is dry

filling:

1 leek
3 cloves minced garlic
1 lb ground chicken
1/2 tsp salt
1/2 tsp white pepper
1 tbsp oyster sauce
1 tsp soy sauce
2 tbsp milk
1 tbsp cornstarch


make dough:

  1. Combine flour, cornstarch, sugar, and instant yeast in the bowl of your standmixer fitted with a dough hook. Give it a quick mix to evenly incorporate everything. Begin to stir on medium speed. Slowly pour in 1 cup warm water and continue to knead for 8 minutes. Scrape out the dough onto a lightly floured surface and continue to knead for another 5 minutes until you get a smooth ball. If the dough feels a little too dry during the hand kneading process add a little bit more water, no more than an extra 1/4 cup. Place dough in a lightly greased bowl and cover with a damp kitchen towel. Allow dough to rest in a warm place for 1 hour to 1.5 hours until doubled in size.

  2. While the dough is resting, prepare your filling. Peel the tough outer layers of the leek. Cut off the top green portion of the leek and discard. Slice the leek in half lengthwise and then thinly slice each half. Quickly run the thinly sliced leeks under water to rinse off any dirty or sand. Dry off with a paper towel and set aside.

  3. Heat up 2 tbsp of olive oil in a skillet over medium high heat. Once hot, add in garlic and leeks. Sauté for 5-7 mins until aromatic and slightly golden around the edges. Remove garlic and leeks from the pan and place in a large bowl.

  4. Add chicken to the bowl of garlic and leeks. Add in salt, white pepper, oyster sauce, soy sauce, milk, and cornstarch to the bowl. Give it a good mix with chopsticks or a wooden spoon until just combined. Set aside and let the flavors develop for at least 15 minutes or up to 1 day covered in the fridge.

  5. To form the buns, divide the dough into 12 equal portions. Roll out each portion of dough into a 4” diameter circle. Place about 2 tablespoons of filling in the center of the wrapper and pleat close, or pinch close if you wish. Place formed buns on a baking tray dusted with flour and cover with a damp kitchen towel. Allow to rest for another 30 minutes.

  6. Set up a bamboo steamer over a wok or pot filled with boiling water. Steam for 15 minutes. Allow for buns to cool and then enjoy with soy sauce, chili oil, or plain!

notes:

  1. Steamed buns can be frozen after they have been fully cooked. You can either reheat in the microwave by microwaving for 3 minutes while wrapped in a damp paper towel, or steamed in a bamboo steamer for 12-15 minutes.

  2. Milk can be swapped out for water if you prefer a dairy free option.