Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chinese steamed buns with duck. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chinese Steamed Buns With Duck is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chinese Steamed Buns With Duck is something which I’ve loved my whole life.
Okay, get ready for my secret ingredient. This is a trick I learned from my Mom. A can of prepared sourdough biscuit dough creates light, fluffy, pillowy steamed buns!
To get started with this recipe, we have to prepare a few ingredients. You can have chinese steamed buns with duck using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Steamed Buns With Duck:
- Prepare 1 Duck breast, skin on
- Prepare 2 Spring onions
- Take 2 small red chillis
- Prepare 1 tbsp Hoisin sauce
- Prepare 1 can Coconut milk
- Make ready 2 can Self raising flour
- Get 1 tsp Chinese five spice
- Get 1 clove Garlic
You could eat them plain ala Jamie, or stuff them with whatever mix you liked! Chinese Roast Duck certainly begs for handmade, freshly steamed buns. I've shared before our little shortcut secret using store-bought sourdough biscuit dough sold in cans, or a pre-mixed flour found in Asian supermarkets. This time, Mom and I made them from scratch, experimenting with a couple of.
Instructions to make Chinese Steamed Buns With Duck:
- Season the duck breast with salt and pepper, sprinkle the Chinese 5spice over the skin side, place skin down in a hot non stick pan. Brown for 3 minutes on each side.
- Remove the duck from the pan, slice the garlic and chilli and add to the pan. Slice the duck breast and add to the pan with the hoisin sauce untill duck lightly cooked.
- Empty the ingredients in a dish, add the spring onion, finely chopped, shred the duck finely, mix well and set aside while you make the buns.
- Empty the coconut milk into a bowl and keep the tin. Fill the tin twice with self raising flour and add to the milk. Add a pinch of salt and mix into a dough.
- The dough will be quite sticky, so you need some flour for rolling, take a bun sized lump of dough, press a teaspoon of the duck mixture into the bun and roll in flour. Place the buns in a bamboo steamer and steam over a pan of simmering water for about 12 minutes. These amounts should make 6 buns which can also be frozen before steaming.
- Eat while hot with the dipping sauce. I cooked extra duck and served the buns as a side with duck stir fry and rice.
Although typically stuffed with saucy Chinese barbecued pork (char siu bao) or roasted Peking duck, they can be filled with just about anything. Everything old is new again, so choose your fillings, gather some garnishes, and get your steam on. Steamed Bao Buns With Sticky Duck. While you are cooking the buns prepare the Linda McCartney's Vegetarian Duck. Remove from the eating and add in the hoisin sauce.
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