I find it really interesting that the most popular post I've ever written is the one for my Gluten Free Chinese Dumplings , closely followed by Steamed Coconut Buns
Yum Cha or Dim Sum, is one of the most wonderful meals in the world- at least if you listen to my littlej, and though often taking my health in my hands, we occaisionally venture out into the great unknown and indulge.
Now sometimes it's all good. The staff are friendly and helpful, my little printed cards in Chinese stating that I'm allergic to wheat are recognised, and we have a great time. Other times..... not so much. Really the only way to be sure of food purity and no cross contamination is to build up a decent repitoire of dishes and recreate the whole Yum Cha experience here at home
I know that it sounds like a whole lot of work, but I like to make a whole heap of each item at a sitting, then divvy them up into meal lots and freeze them. That way I have a mix of goodies for steaming or baking and Yum Cha or Dim Sum is just half an hour away whenever the mood takes us! Win Win! It's well and truly worth it and can be a whole lot of fun too
The very original recipe for these buns comes from Jamie Oliver, but I've tizzied them up a bit to suit the style of dough I wanted and I think it works just fine. I haven't given a recipe yet for the BBQ pork but it will be coming soon. If I'm in a hurry I usually pick some up at our local Chinese BBQ house with no problem- just make sure it's definitely gluten free. If you're really stuck, just use minced pork instead
Changs and Ayam make great gluten free Asian sauces
BBQ Pork Filling
300 gm gf BBQ Pork
1/2 cup Water
2 tab gf Oyster Sauce
2 tab gf HoiSin Sauce
2 tab Honey
1 tsp Sesame Oil
3 tsp Cornflour
3 tsp Cold Water
Chop the pork into nice little pieces, you don't want to be tearing huge chunks apart inside your bun
Pop the 1/2 cup water, sauces, honey and sesame oil into a fry pan. Bring to the boil while stirring to bring it all together
Add in the pork and stir to coat it all in delicousness
Mix the cornflour and cold water into a slurry, add about 2/3 of it into the pork mixture and stir, stir, to thicken up
Now this needs to be fairly thick but still loose and not dry, so adjust the thickening with a touch more slurry or thin it back down with a bit more water as necessary
Let all the yumminess cool in the fridge for an hour or so
The mixture will always thicken further when cooled but that's a good thing as it makes it easier to fill the buns later
Fluffy Bun Recipe
1 tin Coconut Milk
2 tins worth gluten free SR Flour
2 tabs Oil or Lard
2 tab Castor Sugar
3 tsp gf Baking Powder
big pinch Salt
Pop all the ingredients into a food processor and whizz it up quickly until all combined and it turns into a slightly soft, sticky dough
Tip it out, then gently knead it into a solid round. Divide the dough into 16 even pieces
Pat each piece of dough into a small round that will comfortably fit on your hand. Try to make the edges a bit thinner than the centre
Slightly cup the dough, then place a good teaspoon of filling into the middle
I pull the edges together in a triangle to start the pretty flower bud shape, but as long as it's all enclosed that's all that really matters
Pinch the opposite sides together
Finished product!
All ready to go- not really perfect, but that's fine
Steam away happily for about 10 minutes, or until glossy and cooked through and not doughy in the middle
Steamy hot and ready to eat
The dough should be soft and a bit fluffy- but remember these are gluten free and will never be as light as air as 'regular' flour buns. I haven't found a fool proof method of replicating that soft, billowiness yet, but as long as you realise the limitations of gluten free flour you should be OK
Definitely at their best served hot and soft with the filling oozing out deliciously, a real Yummy Cha treat indeed!
So Dear Readers, what's your favourite Yum Cha/ Dim Sum dish and restaurant to go to?
Other delicious Yum Cha or Dim Sum posts you might enjoy:
Thai Pearl Dumplings
Stuffed Eggplant
Spring Rolls
Mango Pudding
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