Chinese Steamed Buns With Duck

Name: Chinese Steamed Buns With Duck
Yield: 6 servings
Cuisine: American
Ingredients: 1 Duck breast, skin on; 2 Spring onions; 2 small red chillis; 1 tbsp Hoisin sauce; 1 can Coconut milk; 2 can Self raising flour; 1 tsp Chinese five spice; 1 clove Garlic

Jenny Atkinson @jenny0124

Liverpool

This recipe was inspired by Jamie Oliver's 15 minute meals, these take a bit longer than Jamie's buns did because it was my idea to stuff the buns with the duck. You could eat them plain ala Jamie, or stuff them with whatever mix you liked!

Jenny Atkinson @jenny0124

Ingredients

6 servings

1Duck breast, skin on
2Spring onions
2 smallred chillis
1 tbspHoisin sauce
1 canCoconut milk
2 canSelf raising flour
1 tspChinese five spice
1 cloveGarlic

Cooking Instructions

1

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.
2

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.
3

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.
4

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.
5

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.
6

Eat while hot with the dipping sauce. I cooked extra duck and served the buns as a side with duck stir fry and rice.

Edit recipe

See report

Add Cooksnap

Cooksnaps (2)

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Jenny Atkinson @jenny0124

on October 08, 2013 18:58

Liverpool

Comments

Similar Recipes

Restaurant-Quality Steamed Pork Buns Restaurant-Quality Steamed Pork Buns

I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

cookpad.japan
Xi'an Steamed Buns Xi'an Steamed Buns

Brandon D
Steamed Buns with Braised Brisket Steamed Buns with Braised Brisket

Tonight We Cook
Homemade Chinese Steamed Buns with Pork (Nikuman) Homemade Chinese Steamed Buns with Pork (Nikuman)

I knew steamed buns were delicious, but I didn't expect them to come out sooooo well!!! In Japan, we can buy "nikuman" at grocery stores or convenient stores. I was curious to know how to make homemade ones work well.... Is it difficult to cook? Is it yummy? Now I can tell you that homemade nikuman is well worth it to cook at home! *note* 1 cup=250ml

Yuki
Carrot Filled Steamed Buns - A Dim Sum Item Carrot Filled Steamed Buns - A Dim Sum Item

You can fill Chinese buns with any filling you like. I made carrot buns this time. They were delicious.Be sure to let the buns rise (2nd rising) until they've doubled in bulk. Let the buns rest in the steamer with the lid on after they're done cooking - don't take the lid off right away! For 12 buns. Recipe by Masako Bishoku

cookpad.japan
Brown Sugar Steamed Buns Brown Sugar Steamed Buns

I made a brown sugar version of my plain steamed buns.All you have to do is stir it around and then put it in the steamer.If you don't mix the brown sugar in completely, the finished product actually looks really nice in my opinion.If using regular milk, increase the amount to 160 ml.If the finished dough seems be a bit hard, you can add in 10 ml more of milk. Recipe by milk*cocoa

cookpad.japan
551-Style Steamed Pork Buns 551-Style Steamed Pork Buns

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

cookpad.japan
Puffy Steamed Nikuman (Meat Filled Bao or Buns) Puffy Steamed Nikuman (Meat Filled Bao or Buns)

These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. If you wrap them this way it's easy and the results are very neat.http://blogs.yahoo.co.jp/aigomi2087This method makes dough that is light and fluffy even when the room temperature is below 25°C, so in the summertime the pre-proofing step is not necessary. You can just mix all the ingredients up at room temperature.It's probably not possible to steam the buns all at once, so you can steam half and pan fry half to enjoy the buns in two ways. Recipe by Kyasachama

cookpad.japan
Easy Juicy Steamed Pork Buns (Nikuman) Easy Juicy Steamed Pork Buns (Nikuman)

I wanted to eat juicy steamed meat buns, so I tried making some.Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron

cookpad.japan
Delicious and Plump Steamed Pork Buns In a Frying Pan Delicious and Plump Steamed Pork Buns In a Frying Pan

Since winter is just around the corner, I wanted to make homemade steamed pork buns instead of buying them at the convenience store.When all the water has evaporated after steam-fry the buns on low heat for 5 minutes, add water little by little. Even though the surface of the buns might look plump and done, the dough and the meat filling inside might still be raw, so steam-fry thoroughly. Recipe by Yu-ko

cookpad.japan
Steamed Meat Buns in a Frying Pan Steamed Meat Buns in a Frying Pan

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.If you can't eat them all, cover with cling film to stop them from drying out. Microwave them before you eat, and you can enjoy them as if they were freshly made. You can steam 8 nikuman all at the same time in a 26 cm frying pan. If you use a smaller frying pan, steam in 2 batches. Recipe by Yukimama

cookpad.japan
Chinese Dim Sum Chive Buns Chinese Dim Sum Chive Buns

This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!If the buns are hard to wrap, reduce the amount of filling.The chopped chives tend to become soggy, so mix them into the filling just before you form the buns. For 4 servings, 12 buns. Recipe by Masako Bishoku

cookpad.japan

More Recipes