Steamed Antipasto Buns

The steamed antipasto bun appetizer was inspired by my recent trip to China. I had a lot of great food on my trip but one of my favorites were the steamed buns filled with everything from barbecued pork to vegetables. My east meets west appetizer is a light and fluffy bun encasing a salty, sweet antipasto filling. This would make a great first course or it can be served as finger food for a party. The unexpected taste of the antipasto filling will surprise your guests who are expecting a Chinese filling.

Makes 24 Buns

Buns

3 ½ C All Purpose Flour + more for dusting

1 TBS Sugar

1 Package Active Dry Yeast

½ C Milk (120°F-130°F)

¾ C Water (120°F-130°F)

24 Pieces Wax Paper (4” x 4”)

Antipasto Filling *

2 12 oz. Jar Roasted Red Peppers (drained)

8 oz. Proscuitto (thinly sliced) 

12 oz. Fine Shredded Part Skim Mozzarella

2 TBS Extra Virgin Olive Oil

2 TBS Fresh Parsley (chopped)

4 Bamboo Steamers

Buns

In a large bowl, whisk together the flour, sugar, and yeast. Heat the water and milk to between 120°F and 130°F — use a thermometer to verify temperature. In a stand mixer fitted with a dough hook, add the milk mixture to the flour mixture. Scrape the sides until it comes together into a ball. If it does not come together, add water 1 tablespoon at a time (120°F-130°F) until it forms a ball and starts to climb the dough hook. Continue to knead the dough on low for 10 minutes or until the dough is smooth and elastic. Let the dough rest for 15 minutes then knead for 1 minute. Place the dough in a large bowl coated with cooking spray covered with a damp kitchen towel. Allow to rise until doubled in bulk.

Antipasto Filling

Drain the jars of roasted red pepper then slice them into ¼” strips, then into ¼” squares. Cut up the proscuitto into ¼” squares. Chop the parsley. In a large bowl mix together the diced peppers, proscuitto, parsley, mozzarella, and extra virgin olive oil. Cut 24 4 inch squares of wax paper.

Filling the Buns

When the dough has doubled, punch it down and transfer it to a floured cutting board. Using a sharp knife cut the dough into 4 equal pieces. Roll each piece into a 3 inch wide log. Cut the log into 6 equal pieces. Using your fingers, flatten each piece of dough into a 3.5” – 4” circle. Place 1 tablespoon of antipasto filling into the center of the bun by picking up opposing sides and pinching them together. Once you have pinched all the sides together give the middle a little twist. Place the bun on a piece of waxed paper pinched side up and place it in a bamboo steamer. Let the filled steamer racks sit for 15 minutes. Place the filled steamer racks in a wok or frying pan that has water in it. The water should reach up to one inch below the bottom steamer level. Steam for 20 minutes. If the water level drops add more hot water. Let them sit for 5 minutes before you try to take them out—they will be hot!

* PRONTO SUBSTITUTE

Filling – You can easily change the ingredients in this filling. You can add olives, substitute salami for the proscuitto, and change the cheese. The choice is only limited by your imagination.

Left Over Buns

You can easily prepare the buns in advance. Leave the buns in the steamer basket and resteam them for 10 minutes or until warmed. If you have any leftover buns they can be frozen in zipper bags. Thaw them out in the plastic bag and re-steam them for 10 minutes.

To print a copy of this recipe go to Steamed Antipasto Buns.