Step into the culinary world of Shandong, where ‘海菜包子’ (Seaweed Buns) offers a refreshing and healthy twist on the traditional steamed bun. This beloved dish from Lu Cuisine is a testament to the region’s resourceful use of fresh sea vegetables, combining their unique umami and slightly briny flavors with a soft, fluffy dough. Perfect for a light meal or a savory snack, these buns are a delightful exploration of coastal Chinese flavors, cherished for their wholesome taste and comforting texture.
🥢 Ingredients
- For the Dough:
- All-purpose flour: 300g
- Warm water (approx. 35-40°C): 150ml
- Active dry yeast: 3g
- Sugar: 1 tsp
- Salt: 1/4 tsp
- For the Filling:
- Fresh or rehydrated seaweed (e.g., kelp, wakame), finely chopped: 200g
- Minced pork (optional, can be substituted with mushrooms or tofu for vegetarian): 100g
- Green onions, finely chopped: 2 stalks
- Fresh ginger, grated: 1 tsp
- Light soy sauce: 1 tbsp
- Oyster sauce (optional, for umami): 1 tsp
- Sesame oil: 1 tsp
- White pepper powder: 1/2 tsp
- Salt: To taste
- Vegetable oil: 1 tbsp
🔥 Instructions
- Prepare the Dough: In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Pour the yeast mixture into the flour and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: If using dried seaweed, rehydrate it according to package instructions, then blanch in boiling water for 1-2 minutes, drain, and rinse. Squeeze out as much water as possible and finely chop. If using fresh seaweed, wash thoroughly and finely chop. Squeeze out excess water.
- (Optional) If using minced pork: Heat vegetable oil in a pan, stir-fry minced pork until cooked through and slightly browned. Drain excess fat.
- In a large bowl, combine the chopped seaweed, cooked minced pork (if using), chopped green onions, grated ginger, light soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt to taste. Mix thoroughly until all ingredients are well combined.
- Assemble the Buns: Once the dough has doubled, gently punch it down to release air. Divide the dough into 10-12 equal portions. On a lightly floured surface, take one portion and flatten it, then roll it into a round wrapper, ensuring the center is slightly thicker than the edges.
- Place a spoonful of filling in the center of the wrapper. Gather the edges of the dough around the filling and pleat them to seal the bun. Repeat with the remaining dough and filling.
- Second Proofing: Place the formed buns on individual squares of parchment paper. Arrange them in a steamer basket, ensuring there’s enough space between them for expansion. Cover the steamer and let the buns proof for another 15-20 minutes in a warm place.
- Steam the Buns: Bring water to a rolling boil in your steamer pot. Place the steamer basket with the proofed buns over the boiling water. Steam over high heat for 12-15 minutes, depending on the size of the buns.
- Once steamed, turn off the heat and let the buns rest in the steamer for 2-3 minutes before opening the lid. This prevents the buns from shrinking. Serve warm.