The Scallion and chive flower rolls Recipe is a Numerous variations of a Chinese steamed rolls and buns are frequently eaten as snacks on the street or as part of larger selection of dim sum. the flower rolls are easy to make; however, like much of Asian food, when fresh and made well, they are irresistibly moreish, with a great combination of flavors. Serve them hot.
Makes 6 rolls
Ingredients:
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 fresh red chile, seeded and finely chopped
2 onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon rice vinegar
8 scallions (green onions), finely chopped
1 bunch of fresh chives, cut into
1⁄2in (1cm) lengths
2 tablespoons sesame oil
1 recipe yeast bun dough
salt and freshly ground
black pepper
Method:
1. Heat the vegetable oil in a wok over a medium-high heat, and add the garlic and chile. Cook for 1 minute until fragrant. Add the onion, and stir-fry for 3–4 minutes until soft. Add the light soy sauce and rice vinegar, and cook for a minute or two until all the liquid has been absorbed. Add the scallion and chives. Season with salt and lots of black pepper. Stir-fry for 1 minute until the chives have wilted. Remove from the heat, and leave to cool.
2. Cut the dough in half. Roll out each half on a floured surface to form a 12in x 4in (30cm x 10cm) rectangle. Brush one half of the dough liberally with half of the sesame oil. Spread half the onion and chive mixture over the dough. Lay the other half of dough on top of the onion mixture. Brush again with the sesame oil, then spread out the remaining onion and chive mixture on top of this.
3. Starting with one of the long sides, roll up the dough like a roulade. Pinch the two ends together to keep the sesame oil from seeping out. Lightly flatten the roll with the heel of your hand, then cut the roll into 13⁄4in (4cm) pieces.
4. Press down into the middle of each piece of dough with a chopstick, parallel to the two cut ends. Pick up each piece of dough by its rounded ends, and pull until they meet underneath the roll. PInch the ends together. This will cause the ends to “flower” when they are steamed.
5. Line a bamboo steamer with a piece of parchment paper. Place the buns on the paper, allowing space for them to rise. Steam for 10–12 minutes until the tops of the buns have “flowered.” Serve immediately while they are still piping hot.
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| Scallion and chive flower rolls Recipe |
