Steamed Kimchi Buns ~ Savory Simple

Guess who’s got her oven back?  THIS GIRL.  I’m very happy about it and you can expect some baked goodies later this week.  But over the past couple of weeks I had to get very resourceful at times.  Not that there aren’t plenty of things to be made without an oven, but basically- I had to outsmart myself. You see, I’m not always the sharpest tool in the shed.  It’s mostly just that I’m terrible at multi-tasking, yet I never seem to have a choice.  There’s always SO much to do!

So last week I had a friend over for dinner.  The meal I had planned felt too disjointed and I wanted something to pull it all together.  Aha, I thought!  Dinner rolls!  I made the dough.  I left it for the first rise and went back to work.  An hour later I punched down the dough.  I looked at my oven and did a double take.  I HAD NO OVEN.  I wondered if any of my neighbors wanted dough.  Then I remembered my bamboo steamer!  I bought this thing several years ago after having some amazing pork buns at Momofuku and then promptly forgot about it.  I figured what the hell. Into the steamer went my dinner buns.  And you know what?  They came out perfect.  Crisis averted (though the buns were a bit odd with my decidedly non-Asian themed meal).

I’ve been wanting to make kimchi dumplings on the site for awhile but steamed kimchi buns seemed like the new obvious game plan.  If you’re unfamiliar with it, kimchi is a fermented Korean dish made from vegetables and seasonings.  I’m very lucky because I live in an area with numerous Asian markets that sell fresh kimchi.  There’s also a vendor who sells it at the farmer’s market I frequent every Sunday.  If you can’t find ready-made kimchi there are many recipes online.  You can also go in a different direction and fill the buns with BBQ pork or sauteed veggies.  The one trick is to make sure you’re filling isn’t too wet or it will effect the dough.  The farmer’s market kimchi has a lot of liquid, so I squeeze most of it out before using.  This recipe might be very different from what’s traditionally used in dim sum, but I loved the results!  They’ll be good with plain soy sauce but I’ve included a recipe for a simple. tasty dipping sauce.

Steamed Kimchi Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 buns
Ingredients
kimchi buns:
  • 1¾ cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoons yeast
  • 1 tablespoons potato starch
  • 1½ tablespoons nonfat dried milk
  • 1 tablespoons sugar
  • ¾ teaspoons salt
  • 2 tablespoons soft butter
  • ⅓ cup lukewarm water
  • ¼ cup lukewarm milk
  • 1 cup kimchi, chopped
dipping sauce:
  • ½ cup soy or tamari sauce
  • 2 tablespoons toasted sesame oil
  • a drop of chili oil (or more to taste)
  • optional: cilantro, chopped
  • optional: ¼ teaspoon curry powder
Instructions
  1. Place all ingredients except the salt and kimchi in a stand mixer with the dough attachment. Start on low speed to allow the ingredients to mix. After a minute sprinkle in the salt (it can hinder the yeast if added too soon).
  2. Turn the speed up to medium and allow the dough to kneed for several minutes until smooth.
  3. Remove the dough and lightly oil the inside of the mixing bowl.
  4. Place the dough back in the bowl, cover, and let rise for 60 minutes.
  5. Deflate the dough and cut into 8 even pieces (start by cutting it in half, then those pieces in half, etc).
  6. Use paper towels to drain some of the excess moisture from the kimchi so it doesn’t saturate the dough.
  7. Lightly oil an 8×8 or 9×9 cake pan.
  8. To make the buns, stretch one piece of dough in your hands to about 4-5 inches in diameter, leaving the center a bit thicker. It should look like a large ravioli. You can press the edges with your fingers to help thin them out. You want the ends to be thin because they’re going to overlap to create the bottom of the bun.
  9. Place a tablespoon of kimchi in the center of the dough. Pull the ends over the kimchi and pinch the bottom together. Flip the bun over, gently reshape it into a proper circle if necessary and place in the cake pan. Repeat until you have 8 buns.
  10. Cover the cake pan and allow the dough to rise for another hour.
  11. Place squares of parchment in the bottom of a bamboo steamer. Lay out the buns and place the steamer over a wok or large sauce pot.
  12. Steam the buns over simmering water for 25 minutes. Be careful when you remove them from the heat, the steam gets very hot!
  13. To make the dipping sauce, whisk together all ingredients.
  14. Best served hot or warm.
Notes
Bun recipe adapted from King Arthur Flour

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Comments

  1. Dude, this is AMAZING! I need to make this for Jason’s parents – they are going to be over the moon for these!

  2. I love this! I’ve been meaning to make steamed pork buns, and I’m adding this recipe to try as well. Definitely must try this!!

    daisy

  3. I love steamed buns and kimchi but together that is brilliant! We have similar back in the Philippines usually stuffed with pork or chicken, we call it “Siopao”. I have to try this :-)

  4. They look wonderful. I haven’t eaten those for years. I remember going to a little Korean restaurant in London years ago. It was situated in Denmark St, otherwise known as Tin Pan Alley where all the music publishers had their offices. Kimchi is delicious and your picture is excellent.

  5. These little Asian buns are my must order at restaurants – nice to know they can be made at home so wonderfully :)

    Cheers
    Choc Chip Uru

  6. They look wonderful! And congrats on being reunited with your oven!!

  7. oh my gosh these are fantastic! love this!

  8. Oooh, I have a jar of kimchi sitting in my fridge that was just waiting for your inspiration. Beautiful!

  9. You’re too clever! Great idea making steamed buns with the bread dough and stuffing them with kim chi :D

  10. Smart move. I have never tried kimchi, what am I waiting for?

  11. I had these for the first time in Portland and I looooooovvveeeee them. What a great recipe, Jen!

  12. Oh jeez… Steamed buns are one of my die-hard FAVE things to get at Asian restaurants. I love how delicate and pastry-like the outside is (like a donut) and the yummy, gooey, salty filling in the middle. Totally rockin’! I think it’s dangerous that I now know how to make my own.

  13. Yay for your oven! I really enjoyed steamed buns when I spent time in China a few years ago – these look like little puffs of goodness!

  14. I’ve been thinking about making these for a while, but they’re a little intimidating! You make it look so easy.

  15. I’ve never had anything like this before, it looks so good! Good for you to figure out what to do with dough without an oven. I’m impressed. :)

  16. YAY!!! SO HAPPY YOU HAVE YOUR OVEN BACK!!! :)

    Call me naive, but I didn’t realize you could steam regular rolls?? lol …

  17. Oh wow, these sound very good!

  18. Purely.. Kay says:

    These steamed buns are definitely calling me to make these very soon. I can just see myself enjoying these on a nice, relaxing day :)

  19. Those look great, and kudos to you for figuring out how to cook your dough :)

  20. How creative! I had no idea you can steam buns! I would love to try this method. PS: Yay for having the oven back!

  21. these are sooo interesting. I usually have Korean students in the classes I teach; will have to bring this one up with them!

  22. Yum! These bao look delicious.

  23. Kudos to you! I’m seriously impressed! And they look fantastic!

  24. I love KimChi but never thought of putting it in a bun! :) What a creative way to enjoy kimchi.

  25. Kimchi stuffed buns sound like such a fantastic idea! Love the recommendation of curry powder in the dipping sauce. :)

  26. These are so creative and look amazing! Glad to hear you have your oven back! :)

  27. What a unique item to stuff in these buns. I can just imagine how great they are. I absolutely love the idea of making these at home! I bet they are delish!

  28. You certainly turned an almost disaster into a great success! I’d be lost without an oven.

  29. Life without an oven is too scary to contemplate even if it does force you to think outside the box and make delicious dishes like this!

  30. I love Kinchi. I love steamed buns. SO I love these. I can put Kimchi on just about anything, so buns=carbs, and carbs are my friend.

  31. Those look fantastic! Great choice of filling.

    Cheers,

    Rosa

  32. These look delicious! What a great idea. We really enjoy kimchi so I know these would be a hit!

  33. Hooray for having your oven back! I love steamed buns but I have yet to attempt making them. Now that I’ve seen yours, I’m sold. I think I also have a bamboo steamer that I’ve never used. I’ll have to find it!

  34. I’ve wanted to make these forever but without a bamboo steamer and my general aversion to making anything Asian other than an easy stir fry, it hasn’t happened yet. They look so perfect!
    The dough incident reminds me of when you lose electricity and go to do something and then realize (after you’ve flipped that switch or tried to turn the tv on) that duh, that requires electricity. Or maybe that’s just me? ;)

  35. pure genius maybe it was a blessing your oven wasn’t working and have fun in NYC

  36. This recipe looks awesome, Jen. Reminds me of the dish often served at Dim Sum!

  37. Irresistable… I love kimchi and never thought of this.
    Brilliant Jen :D

  38. Hmm, ver interesting way of having kimchi – something I haven’t tried before but am tempted to make some soon. This is quite a coincidence actually, I just made a fuji apple kimchi salad for a party last weekend. I have some leftover kimchi so….

  39. These are beautiful! Can you believe I’ve never tried kimchi before? I’m going to have to, and then I’m definitely going to have to save some to make these buns. Yum!

  40. Seriously!!!! You made kimchi buns!! I love buns…grow up with them, still loving them, kids loving them, and basically that tells me that I need to make them. Very happy to hear you got your oven back!

  41. These look AMAZING! I love buns like this but have never even considered making them myself. That seemed too daunting. I might actually have to give them a try now!

  42. These look great, I know that added touch of kimchi would make these so flavorful!

  43. I LOVE steamed buns. I find them so rewarding to make too. They come out so good and it’s strange to me they cook that way when steamed.

  44. What a great idea!

  45. I have always wanted to try this. thanks

Trackbacks

  1. [...] I was worried there would be that dense, grainy texture you get with traditional whole wheat flour.  It’s fine in bread but not in most desserts.  The truth is you would never know these blondies were made with whole wheat flour.  They’re soft, moist and delicious.  I see no reason this flour wouldn’t be a great substitute in other baked goods such as cookies, muffins and so on.  I think it would have been great in Monday’s steamed kimchi buns. [...]

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