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Chinese Buns

lizziee Feb 19, 2008 06:42 AM

Where can I buy them unfilled to be steamed later and served with peking duck - made at home?

  1. raytamsgv Feb 21, 2008 02:08 PM

    I'm very curious: how are you going to make peking duck at home?

    4 Replies
    1. re: raytamsgv
      lizziee Feb 21, 2008 03:00 PM

      I'm cheating - a friend is doing it for me, but I need to supply the buns.

      1. re: raytamsgv
        Bjartmarr Feb 21, 2008 05:39 PM

        I've done it before. In my friend's (shared) dorm room.

        The best part about it was hearing the shriek from his roommate when he discovered a scalded, glazed duck hanging by a coat hanger wrapped around its neck from the nozzle of the shower.

        1. re: Bjartmarr
          lizziee Feb 21, 2008 05:55 PM

          You made my day!

          1. re: Bjartmarr
            raytamsgv Feb 22, 2008 11:13 AM

            That's too funny!

        2. a
          Alan408 Feb 19, 2008 07:44 AM

          Buttermilk biscuits "in the tube" are very similar.

          Unwrap the package of biscuit dough, use the regular size, not jumbo. Take one round of dough and use your fingers to stretch it gently until the center is half of its original thickness. Fold dough in half and place in steamer tray. It will look like giant smiling lips. Repeat with remaining dough rounds, spacing them a generous 1/2 inch apart and 1 inch away from the edge of the tray where condensation collects.
          Place tray in steamer, cover, and steam buns for 10 minutes, or until they have nearly doubled in size and look dry. Turn off heat and wait for steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto buns. Remove tray and use a metal spatula to transfer buns to a wire rack. If buns are left to cool, transfer them to a plate and cover with plastic wrap to prevent them from drying out. (The buns may be steamed up to 4 hours in advance of serving and kept at room temperature. To serve warm, reheat in steamer or microwave oven.)

          3 Replies
          1. re: Alan408
            Diana Feb 20, 2008 11:36 AM

            semi homemade strikes again!

            1. re: Alan408
              justagthing Feb 20, 2008 06:19 PM

              But the flavor is so different. The buns for the duck are a bit on the sweeter side, like the ones they make for steamed pork buns.

              1. re: Alan408
                slacker Feb 21, 2008 02:19 PM

                The flavor and texture are very different.

              2. c
                Clinton Feb 19, 2008 07:34 AM

                99 Ranch Market has them in the refrigerated section where they keep their fresh noodles.

                1. PeterL Feb 19, 2008 07:31 AM

                  Try the cold cases in your local Chinese markets. You'll see packages of steamed buns, look for the unfilled ones. I have not seen ones that are exactly like the ones they use with Peking duck, but steamed white buns are close enough (Man Tou).

                  The better question would be, how are you going to make Peking duck at home?

                  1. b
                    Burger Boy Feb 19, 2008 07:27 AM

                    never knew that was possible, have you bought them unfilled before?

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