Set Bhot Tea Or Pure Tea – 8.99 Recipe

Prepare dough

Mix warm water, yeast and 1 tsp sugar in a small bowl; let sit 5 minutes until foamy. In a mixing bowl combine 70 g all-purpose flour and 0.125 tsp salt. Add yeast mixture and 0.5 tsp vegetable oil. Knead for 5–7 minutes until smooth. Cover and let rest/proof in a warm place for 40–60 minutes until about doubled.

Make filling

Heat 0.5 tsp vegetable oil in a small pan over medium heat. Add 50 g chopped char siu and briefly stir to warm. Stir in 1 tsp hoisin, 0.5 tsp light soy, 0.5 tsp oyster sauce, 0.5 tsp sugar; mix. Combine 0.5 tsp cornstarch with 1 tsp water, add to the pan and cook 30–60 seconds until slightly thickened. Remove from heat and stir in 0.125 tsp sesame oil. Let cool.

Assemble bun

Divide risen dough into a smooth ball, flatten to a 8–10 cm round, place the cooled filling (all) in the center. Pleat or fold edges up to seal, pinching the top closed. Place the bun seam-side down on a square of parchment suitable for steaming. Let rest 10–15 minutes while you prepare steamer.

Steam

Bring water to a simmer in a steamer. Place bun in steamer basket, cover and steam over medium-high heat for 12–15 minutes. Turn off heat and let rest 2 minutes before removing to avoid shrinking. Serve hot.

Combine 40 g ground pork, 20 g chopped shrimp, 8 g chopped shiitake, 1 tbsp chopped scallion, 1 tsp light soy, 0.25 tsp sesame oil, 0.125 tsp sugar and 0.5 tsp cornstarch in a bowl. Mix until sticky and cohesive (20–30 seconds).

Place one round wrapper in your palm. Put the entire filling ball (all) in the center. Press the bottom to flatten slightly and pinch the sides upward so the top is exposed (classic siu mai shape). Optionally top with a small dot (1 tsp) of fish roe or a tiny carrot cube.

Place siu mai in a lightly oiled steamer basket (parchment or silicone between pieces if necessary). Steam over simmering water for 6–8 minutes until pork is cooked through and shrimp is opaque. Remove carefully and keep warm.

Make filling

In a small bowl combine 40 g chopped shrimp, 5 g minced bamboo shoot, 0.125 tsp salt, 0.125 tsp sugar, 0.1 tsp white pepper and 0.125 tsp sesame oil. Mix briefly, then chill in the fridge while you prepare the wrapper.

Make translucent wrapper

In a heatproof bowl, mix 12 g wheat starch and 8 g tapioca starch. Pour 25 ml boiling water over the starches, stir quickly until a loose dough forms. Add 0.5 tsp vegetable oil and knead until smooth and pliable (careful — dough will be hot; use a spoon then plastic wrap). If too sticky, dust lightly with cornstarch. Let cool just enough to handle.

Assemble dumpling

Pinch off a small piece of dough and flatten into a thin round wrapper (use cornstarch to prevent sticking). Place the shrimp filling (all) in the center and pleat the wrapper around the filling into a small crescent/half-round or purse shape, leaving filling visible at the top. Dust with a tiny amount of cornstarch if needed.

Steam

Place the har gow in the steamer lined with parchment or cabbage leaf. Steam over simmering water for 4–6 minutes until wrapper becomes translucent and shrimp is cooked. Remove carefully.

Soak and prep rice

Rinse 70 g glutinous rice until water runs clear. Cover with 200 ml water and soak for 30–60 minutes (or at least 30 minutes). Drain well.

Prepare filling

Heat 0.5 tsp vegetable oil in a small pan over medium heat. Sauté 30 g diced chicken thigh until mostly cooked. Add 10 g sliced Chinese sausage, 5 g rehydrated dried shrimp and 8 g sliced rehydrated shiitake; stir for 1–2 minutes. Season with 1 tsp light soy, 0.5 tsp oyster sauce, 0.25 tsp dark soy, 0.125 tsp sugar, 0.125 tsp five-spice and 0.25 tsp sesame oil. Remove from heat.

Assemble parcel

Stir the drained glutinous rice into the warm filling to combine evenly. Place the mixture in the center of a lotus leaf or parchment square (use all mixture). Fold into a neat parcel and secure with kitchen string or fold edges tightly.

Steam

Steam the parcel over simmering water for 25–30 minutes until rice is fully cooked and sticky. Let rest 2–3 minutes, then open and serve warm.

Prepare filling

Combine 30 g chopped char siu with 0.5 tsp cornstarch and 0.25 tsp sugar in a small bowl; mix into a thick paste.

Assemble pastry

Roll out 30 g puff pastry to roughly 8 cm square. Place filling in the center, fold into a turnover or seal into a small envelope, crimping edges to seal. Brush the top with beaten egg yolk (use the egg yolk provided).

Bake

Preheat oven or toaster oven to 200°C (390°F). Place the pastry on a lined baking tray and bake for 12–15 minutes until puffed and golden. Remove and cool 2 minutes before serving so filling sets.

Bring 240 ml water to a near-boil (temperature depends on tea type: ~95°C for black, ~80–85°C for green). Place 1 tsp tea leaves or one tea bag into a cup. Pour hot water over tea and steep: 2–3 minutes for green/oolong, 3–5 minutes for black (adjust to taste). Remove tea leaves or bag and serve hot.

Arrange the steamed items (BBQ pork bun, siu mai, har gow, sticky rice) and the baked pastry on a small plate. Serve hot with the freshly brewed tea. If preparing all items at once, use the steaming basket for buns, har gow and siu mai in the final 15 minutes and bake the pastry during a steaming step when timed (oven and steamer can run concurrently).