Homemade steamed buns with avocado, cabbage, and sriracha filling.
This was a little holiday break project… while others were most likely baking cookies, Jack and I were trying our hand at steamed buns. I actually had no intention of posting this, it was just something we wanted to try (we were prepared for the possibility of failure). Then it occurred to me – I should post this as a work in progress. After all of the kneading, waiting, punching, waiting, rolling, waiting & finally steaming… they came out pretty good, but they were a little dense and didn’t puff up quite enough. They were still tasty (and we ate them all), but we definitely have to try again.
So this is my call for help – we would LOVE some tips & tricks… possibly a link to your favorite tried and true recipe? The dough seemed stiff, so I think this one may have had too much flour? I’m not sure if we kneaded it too much or not enough? We followed this recipe to the T… help?
(I’ll be sure to report back with an update!) Update – we have figured it out! Stay tuned for a future post with our final recipe.
And now about what went right – the filling. It’s simple (because good lord the steamed buns took long enough!). I have an obsession with avocado + yuzu kosho. Yuzu kosho is a fermented Japanese chile paste… it’s very pungent so a little goes a long way. Of course, if you don’t feel like searching it out, a dab of wasabi and/or a squeeze of spicy mayo would also be delicious. Along with the avocado, I lightly marinated some shredded cabbage and finished these little guys with some spicy sriracha.
avocado steamed buns
- Make (or buy) the steamed buns.
- Marinate the shredded cabbage in a splash of rice vinegar and a few pinches of sugar and salt. Let sit for at least 30 minutes (or up to a couple of days in the fridge).
- Slice the avocado and squeeze a bit of lime juice on top along with a few pinches of salt.
- Spread a bit of yuzu kosho or a tiny bit of wasabi onto the inside of the bun.
- Stuff with avocado and cabbage. Sprinkle with sesame seeds and serve with sriracha.