Steamed Dumplings with Red Bean Paste Filling

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Recipe submitted by marple@cs.ubc.ca (Kirk Marple)

Steamed Dumplings with Red Bean Paste Filling

Ingredients (use vegan versions):

1 3/4 cups hot water
3 tablespoon sugar
2 tablespoon shortening or oil
6 cups all-purpose (plain) flour
2 tablespoon baking powder
1/2 teaspoon salt

Directions:

Add vegan sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm.

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in vegan sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.

Sweet Red Bean Paste Filling:

(sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to make it from scratch).

Ingredients (use vegan versions):

1 1/2 cups red beans, washe'd well
4 cups water
1/2 cup shortening
1 cup sugar

Directions:

Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans are very soft.

Strain the water from the beans, and blend them into a puree in a blender or food processor.

Press the puree through a sieve, discarding the skins, which will be left in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture.

Place the thickened puree back into the saucepan, together with the vegan 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.

Remove from heat and let cool before filling buns.

Will this rise without yeast? Also, you did not say how to steam the dumplings or for how long. They sound really good. I'd like to try them.

Archived comment by: doreen J.

Itll rise fine without yeast, the baking powder is a leavening agent. Its basically the same way most biscuits rise. As for making and steaming, I would assume the dough is made into balls, allowed to rise, and then the paste is inserted with something like a pastry bag. Just punch a hole in the ball and squirt. After that, steam them until the dough is fairly firm. I think it takes 20 minutes or so, keep an eye on them and time it. This is only speculation, and some bits gathered from similar recipes, so don't take it ad verbatim. I hope I got my Latin straight, my instructor would never forgive me otherwise...

Archived comment by: susan

I looked at some other red bean bun webpages and they suggest filling the buns first then steaming them. That might work better than filling then after b.c the dough might swell during cooking making them hard to fill.

Archived comment by: even

This same recipe, with alternate fillings, can be found at http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/chinese/steamed-dumplings.html. Here are the directions for filling and cooking the dumplings: Knead the dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon of filling in centre and pleat edges of circle all the way around. Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes. 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. Hope that helps!

Archived comment by: sailboats

ooooooo!!!! these are my absolute favourite! I cannot wait to try them!!! thank you for posting this recipe!!!!!

Archived comment by: okterok