Steamed buns, originally called steamed buns, are a famous traditional snack of Han nationality in China, which first appeared in Changzhou, Jiangsu Province during Tongzhi period in Qing Dynasty. It is used to be called steamed buns in Jiangsu and Zhejiang, steamed buns in Sichuan and Wuhu, and steamed buns in Wuhan. There are 10 steamed buns in a steamer, and 10 steamed buns are a cage.
Soup buns originated from soup dumplings in Kaifeng, the capital of the Northern Song Dynasty, while modern steamed buns originated in Jiangnan, and then developed and evolved in various places, forming different tastes.
Matters needing attention in cooking steamed buns
1, authentic steamed buns skin should use a special rolling pin, and ordinary rolling pins are generally used at home, so that the outer edges can be pressed out like lotus leaf skirts.
2. When wrapping a steamed bun, you don't need to close it. Hold the edge of the steamed bun with your thumb and forefinger and gently close it.
3. Before steaming, be sure to spray water on the surface of the steamed buns, because when rolling the steamed buns, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed buns will be very dry.