Does anyone know what this chinese food is called in english?!
Does anyone know what this chinese food is called in english?
It is a staple in chinese cuisine, and I know what's it is called in mandarin, but I'm hoping to find out what it's called in English? It's basically a type of bread, about the size of your fist, but has more depth. It's called MAN TOH in chinese. Does anyone know the English translation?
Answers: Comes in many flavours, it's a popular street food. Far as I know, just called Steamed Bun, and then add on whatever flavour it is, e.g., Steamed Bun with BBQ Pork.
Enjoy! Source(s):
foodie. is it this? a sweet sesame deep fried ball with bean paste inside?
Jin deui or matuan is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. The bun has sesame on the outside. The outer layer dough is semi-tough and chewy. Inside fillings usually contain lotus paste, (蓮蓉). Alternatively black bean paste, called dousha (豆沙) may be used, but not red bean paste (紅豆沙).
here is a picture
http://en.wikipedia.org/wiki/jin_deui... Jude got it right. It's called steamed bun. Steamed buns is the term for how they are cooked. The correct term is Lotus Buns. Only english equivalent would be bun.Kind of like how a donut has different names because of the filling used, so does the bun ( bao).
Charsiu Bao ( Chinese sweet pork bun)
Bao: 1 pkg active dry yeast 1-3/4 c warm water
1/2 c sugar 1 Tblsp oil
1 tsp salt 5 1/2 c flour
12 - 3 inch squares of oiled brown paper bags
Filling: 1 c water 2 Tblsp cornstarch
2 T sugar !/2 tsp salt
1 # sweet pork ( charsiu) diced OR if you cant find the pork, you can use bbq meat/chicken or deboned ribs
Soften yeast in the water and then add the sugar, oil, salt. Stir till dissolved and set aside to "bloom". Add the flour a cup at a time. Knead 5 minutes on a floured board. It will be sticky. Place the dough in an oiled bowl and set aside in a warm area for 1 1/2 hours to rise.
Punch down dough and seperate into 12 balls.
Flatten the balls into 3 " circles
Place the dough in your hand and cup it slightly. Add 1/4 c filling. Slowly close the dough into a ball and pinch the seam tightly.
Place the sealed side down onto a oiled brown paper, cover with a dish towel and let it rise till doubled ( about 45 minutes)
Place the paper bottomed bao onto a rack in a steamer.
Cover with dishtower and secure towel with pot lid. The dishtowel prevents water from dripping from the lid down into the pot and "dimpling" the bao.
Steam over medium heat for 20 - 25 minutes
*** You can use just about anything in the middle. The one my nephew likes the most is of course hot dogs. sometimes chinese restaurants have it in their menu as
sio-bao steam buns yeah, i would think jude got it right too. deep fried steamed bun.
Some are just steamed, another type is fried after they are steamed. (very high calorie... but yummm... taste soo good.)