Steamed Buns with Duck and Pickled Grapes

Steamed buns with duck and pickled grapes perfect for celebrating the Chinese new year.

steamed buns with duck and pickled grapes

Every Chinese New year I like to mark with a wee culinary challenge. Two years ago I made these pork dim sum, last year I made fortune cookies. This year for the year of the rooster I’ve been practising making steamed buns or bao buns. You see both open or close steamed buns and with a variety of fillings, pork seems to be most common. I made open steamed buns with roast peking duck, hoisin sauce and pickled grapes. They were incredibly good like big versions of duck pancakes. The addition of the pickled grapes was delicious and they worked perfectly with the duck. I pickled them in vinegar and added cinnamon and cloves. They were like sweet and sour grapes and just wonderful.

steamed buns with duck and pickled grapes

steamed buns with duck and pickled grapes

The steamed buns are really pretty easy to make you will need to set aside a couple of hours and you will also need a bamboo steamer. I adapted a recipe by steamy kitchen. They would be perfect for a night in with friends to celebrate the Chinese New Year.

steamed buns with duck and pickled grapes

steamed buns with duck and pickled grapes

Steamed Buns with Duck and Pickled Grapes

steamed buns with duck and pickled grapes

  • Prep Time: 2h
  • Cook Time: 1h 45m

Ingredients

For steamed buns

  • 236 ml Warm water
  • 1 1/2 tsp. Dry fast acting yeast
  • 1 tbsp. Oil
  • 3 tbsp. Sugar
  • 360 g Bread flour
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking powder

For the duck

  • 1 Duck 1.25kg
  • 1 tbsp. Five spice
  • Chunk grated ginger
  • 3 tbsp. Honey
  • 2 tbsp. Rice vinegar
  • 3 tbsp. Soy sauce
  • Salt
  • 1/2 Cucumber cut into strips
  • 4 Spring onions cut into strips
  • Hoisin Sauce
  • Pickled grapes (see recipe below)

Instructions

For the steamed buns

  1. In a stand mixer add the warm water, yeast and sugar leave until yeast bubbles a little. Now add half the flour, baking powder and salt and mix with the paddle attachment on low for a couple of minutes. Next add the rest of the flour a tablespoon at a time. Change to the hook attachment and mix for 5 minutes until forms a smooth ball.
  2. Place the dough into an oiled bowl and cover with a clean tea towel leave somewhere warm to prove for 2 hours until doubles in size.

For the duck

  1. Whilst the dough is proving cook the duck. Preheat the oven to 170c/ 150fan /gas 3/ 325f. Place the duck on a baking tray with a raised grill. Using your hand try to loosen the skin away from the flesh and pat dry with a clean tea towel, rub all over with salt.
  2. In a pan add the soy, honey, five spice, grated ginger and rice vinegar and heat for 2 to 3 mins. Pour the sauce all over the duck and use a brush to completely coat it. Roast for about 1 hour 45 mins. When cooked leave to cool a little and then slice some and shred some with a fork. Set aside until buns ready.
  3. When the dough has risen turn it out onto a floured surface cut in half and and roll each half into a sausage. Cut each sausage into seven pieces and roll each piece into a ball. Set up a bamboo steamer over a pan with a couple of inches of water in.
  4. Cover the dough balls with cling film and work with one at a time roll to an oval shape about 6 inches long and 3 wide. Fold the dough oval in half and roll one more time. Place on a piece of baking parchment and put in the bamboo steamer with the lid on. Continue to make the rest of the buns.
  5. Steam the buns on a high heat until steam starts to come out and then reduce the heat and steam for about another 5 mins. Remove from the heat and leave for a minute before removing the lid. You may need to steam in batches.
  6. Fill the buns with the duck, hoisin sauce, cucumber, spring onion and pickled grapes.

Pickled Grapes

pickled grapes Leave over night

  • Cook Time: 4m

Ingredients

  • 500 g Punett seedless red grapes
  • 350 ml Apple cider vinegar
  • 170 ml Water
  • Cinnamon stick
  • 4 Cloves
  • 3 tbsp. Granulated sugar
  • pinch salt

Instructions

  1. Wash and cut the tops off the grapes place into a sterilised jar. In a pan add the vinegar, water, sugar, salt, cinnamon stick and cloves. Bring to the boil until sugar dissolved. Leave to cool a little and whilst still warm pour over the grapes. Put on the lid and refrigerate overnight.
  • Wow Rebecca,
    This recipe is a stunner and I truly love duck meat.
    I never made steamed buns but I really want to give them a try and now that you’re saying they’re easy to make, i’ll give them a go. Yours look very professional and the whole looks so yummy!!
    Big hug,
    Lia x

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