Hmong Steam Buns(Kas Las Paus)

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.
Prep Time50 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: Hmong
Keyword: appetizer, Chicken, East Asian, Hmong, Southeast Asian
Author: Alex Gorgos

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.
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  • Add the wet ingredients and knead on medium speed for 5 minutes.
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  • Cover with plastic wrap and let rest at room temp for 30 minutes.
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  • While the dough is resting, mix all of the filling ingredients together.
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  • Lay out bench flour on a clean surface. Roll out the dough and cut into 12 equal pieces.
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  • Roll out the dough into 6” discs, making sure the center is thicker than the edges.
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  • Place a meatball sized clump of the filling in the center of the dough.
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  • Pinch the opposing sides together like so.
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  • Pinch each of the opposing corners together to for a bun.
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  • 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.
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  • Place the buns in a bamboo steamer, making sure to not overcrowd. The buns will expand.
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  • Steam the buns over medium heat for 30 minutes.
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  • Allow the buns to rest for 15 minutes before serving.
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Any leftovers can be wrapped in plastic wrap and stored in freezer bags.