Do you always have a fridge full of leftovers and aren’t really sure what you can do with them that will offer your family a punch of flavor in an easy package? I’m one of those moms that use to always find myself in that situation. Tupperware container after Tupperware container filling my refrigerator shelves until then went to waste in the garbage.
This easy to make stuffed steamed bun recipe can be filled with almost anything you can think of, which makes it perfect to use up those leftovers from the night before. Rice, potato, stir-fry, vegetables, any type of protein, even pasta! They are fluffy on the outside and full of flavor on the inside.
Scroll down to the bottom to get the printable recipe.
Delicious And Easy Stuffed Steamed Buns
Filling
You will need about 1-2 cups of filling. I had leftover pork hamburger and combined it with a mixture of 2 carrots and 1/4 head of purple cabbage; chopped finely in a food processor.
Cook over med-high heat for 5 minutes with a touch of salt and pepper.
Taste it before you use it as your filling! This will be where all the flavor is from!
Dough
1 package active dry yeast
1/2 cup warm water
3 cups of all purpose flour
3 tablespoons sugar
2 tablespoon baking powder
1/2 cup warm milk
1 tablespoon canola oil
Sprinkle the yeast over the warm water in your mixing bowl, place somewhere warm and let rest for 10 minutes or until the yeast has began to foam. Once it has foamed add your warm milk.
In a medium bowl whisk together the flour, sugar and baking powder.
Slowly add your flour mixture to your yeast mixture on low-medium speed in your stand mixer until the dough comes together. If you’re making it by hand pour your flour onto a counter and make a well in the middle of the flour, add the milk/yeast mixture to the middle and begin mixing it from the inside to the outside until it looks shaggy.
Remove from the stand mixer and knead for ten minutes or until the dough becomes soft and smooth. Place it into a lightly oiled bowl and cover. Place in a warm place until it has doubled in size. About one hour.
Assembly
Remove the dough from the bowl and roll out into a long rope. Cut into 12 equal pieces. Use a rolling pin to roll each piece into a 4″ circle.
Put a large tablespoon of filling into the center of each bun and fold up the sides, layering them as you go around the entire edge of the circle. Pinch the center of the bun, just above the filling line, to keep the bun in its shape.
Arrange the buns in a metal or bamboo steamer on top of parchment paper. Let the buns rest for ten minutes.
Bring the shallow pot of water to boil and place the steamer over the boiling water. Allow them to steam for 8-10 minutes.
Enjoy!
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- You will need about 1-2 cups of filling. I had leftover pork hamburger and combined it with a mixture of 2 carrots and 1/4 head of purple cabbage; chopped finely in a food processor.
- Cook over med-high heat for 5 minutes with a touch of salt and pepper.
- Taste it before you use it as your filling! This will be where all the flavor is from!
- 1 package active dry yeast
- 1/2 cup warm water
- 3 cups of all purpose flour
- 3 tablespoons sugar
- 2 tablespoon baking powder
- 1/2 cup warm milk
- 1 tablespoon canola oil
- Remove the dough from the bowl and roll out into a long rope. Cut into 12 equal pieces. Use a rolling pin to roll each piece into a 4″ circle.
- Put a large tablespoon of filling into the center of each bun and fold up the sides, layering them as you go around the entire edge of the circle. Pinch the center of the bun, just above the filling line, to keep the bun in its shape.
- Arrange the buns in a metal or bamboo steamer on top of parchment paper. Let the buns rest for ten minutes.
- Bring the shallow pot of water to boil and place the steamer over the boiling water. Allow them to steam for 8-10 minutes.
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