Hmong Steam Buns(Kas Las Paus)
Hmong Steam Buns(Kas Las Paus)
I’m a sucker for steam buns of all types. This is a Hmong version called kas las paus. The filling consists of ground chicken, Chinese sausage, and wood ear and shiitake mushrooms. The dough for the buns is a non-yeast version, meaning you don’t have to wait hours on end for the dough to rise. These steam buns are a great appetizer, snack, or a quick bite when on the go.
Equipment
- standing mixer with dough hook attachment
- rolling pin
- parchment paper
- bamboo steamer basket
Ingredients
Filling
- 1 1/2 lbs ground chicken thigh or ground pork
- 6 Chinese sausage finely diced
- 1/2 cup wood ear mushrooms finely chopped
- 8 shiitake mushrooms finely chopped
- 1 small onion finely chopped
- 1 cup green onions finely chopped
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp black pepper
- 1 tsp white pepper
Steam Bun Dough
- 4 cups flour plus more for bench flour
- 2 tbsp baking powder
- 1 tsp salt
- 3/4 cup sugar
- 2 tbsp vegetable oil
- 1 1/3 cup milk
Instructions
- Mix the dry ingredients in an upright mixer.
- Add the wet ingredients and knead on medium speed for 5 minutes.
- Cover with plastic wrap and let rest at room temp for 30 minutes.
- While the dough is resting, mix all of the filling ingredients together.
- Lay out bench flour on a clean surface. Roll out the dough and cut into 12 equal pieces.
- Roll out the dough into 6” discs, making sure the center is thicker than the edges.
- Place a meatball sized clump of the filling in the center of the dough.
- Pinch the opposing sides together like so.
- Pinch each of the opposing corners together to for a bun.
- Place the buns on a baking sheet lined in parchment paper. Cut out squares around the buns. Alternatively, you can place the buns in muffin tin liners.
- Place the buns in a bamboo steamer, making sure to not overcrowd. The buns will expand.
- Steam the buns over medium heat for 30 minutes.
- Allow the buns to rest for 15 minutes before serving.
You must be logged in to post a comment.