Chinese New Years may have passed but that doesn’t mean we still can’t celebrate with Chinese Turnip Cake! I love ordering these at the restaurants and with our never ending obsession with buying daikon to make pickled daikon or Japanese dishes, it seemed to make sense to make turnip cake with any extra daikon that we can’t finish.
However, as some of you may know, finding Chinese recipes on the internet isn’t exactly the easiest thing and even when I do find one, I’m skeptical as to how credible the source is how ‘authentic’ the recipe is. Lucky for us, we’ve stumbled across the blog WoksOfLife and tried a few of their recipes and found them to be quite authentic and delicious. And thus, they became our default go to site for any Chinese recipes. When we decided to make Chinese Turnip Cake, lo and behold, we checked their site first and luckily, they had it (yay!)
The ingredients aren’t too hard to find – in fact, we would say most of them are staples in a Chinese household.
There is nothing I love more than steamed buns. If I had to choose between artisanal bread and steamed buns, I will choose steamed buns. For the longest time, I’ve put off making steamed buns because I was a bit intimidated by the process – and also because I didn’t have a steamer.
I’ve made steamed buns in the past but mostly it was used in the form of a traditional steamed bun where there’s filling inside and you can’t see it until you bite into it. See my Nikuman – Chinese Steamed Pork Buns recipe I made in the past to better understand what I’m talking about.
However, while I was making my Momofuku themed dinner, I stumbled across David Chang’s Pork Buns recipe which used the traditional steamed buns recipe but instead of stuffing it with filling, it was used almost like a taco wrap.
This recipe was really easy to make – it took about the same amount of time as making any standard bread recipe. Plus, I also found the bun a bit sweet which I like! The buns turned out really well – it was super soft and fluffy 🙂 I think I might use this recipe as the foundation of my other steamed buns recipe moving forward.
From an aesthetics point of view, this style of bun was great because you get to see exactly what you eat and it can be more visually appealing. It also lends a different texture than a crunchy lettuce wrap if you were to have pork belly ssam for example.
To learn how to make this steamed buns recipe, see below! To learn more about the Momofuku Pork Buns that I made using this steamed buns recipe (see photo above), click here.
It has been a while since our last blog post. A lot has happened since then – we got engaged, we went on vacation for 2 weeks to Italy and Greece, and I got a new job!
I think that’s a good reason as to why we’ve been MIA, right?
Anyways, we are back and this time, with a classic Chinese pastry dish – egg tart! This is a very popular item that can typically be ordered at dim sum restaurants or bought at local chinese bakeries. They usually come in two types of crust – puff pastry or cookie crust. I personally prefer the cookie crust but my SO prefers the puff pastry kind.
Given I’m pretty lazy and making puff pastry from scratch is a lot of work (and requires A LOT of butter), I decided to cheat and buy the pre-made stuff (I know – blasphemy!) These frozen tart shells make making egg tarts so much easier. The custard itself is super easy and you can probably make this within 5 minutes. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe.
To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. I like to strain my mixture into a measuring cup because it makes pouring into the tart shells much easier.
Fill them up to the brim and bake them at 365F for approximately 20 minutes.
I love steamed buns, especially the ones you get at Chinese dim sum restaurants. I always found the idea of making them a bit intimidating because I don’t know what goes into making Chinese steamed buns.. I’ve only made western bread that’s baked in the oven such as the French baguette I made earlier this year.
I decided to challenge myself and step outside my comfort zone to make my first Chinese steamed bao! Having seen a YouTube video on how to make this, I gathered the courage for my first attempt.
The entire process was definitely challenging and stressful… I actually failed at making the dough the first two times having followed several recipes I found online. Both times my dough was too dry and I ended up over kneading it trying to get the consistency that I wanted. On my third and final attempt, I decided to ignore the recipes I found online and went with my own flow, having reduced the amount of flour that was asked by at least 32 g. I only added extra flour into my dough mixture as needed.
The end result? Super fluffy steamed buns that were soft and flavourful. These were definitely time consuming to make but it was worth the effort in my opinion! Definitely do the majority of the prep work the night before to minimize the actual cooking time.
For a step by step process of how I made these Chinese Steamed Pork Buns, read on!