Chinese Food

Introduction

Steamed cornmeal buns, commonly known as Wo Wo Tou in Chinese cuisine, are a traditional and beloved food item enjoyed across various regions in China. These buns are made primarily from cornmeal, water, and sometimes mixed with other ingredients like wheat flour, sugar, or milk to enhance their texture and flavor. Wo Wo Tou are not only delicious but also nutritious, making them a perfect choice for breakfast, lunch, or dinner.

In this comprehensive guide, we will walk you through the process of making steamed cornmeal buns from scratch. Whether you’re a seasoned chef or a home cook looking to try something new, this step-by-step tutorial will ensure you achieve perfect Wo Wo Tou that are soft, fluffy, and bursting with flavor.

Section 1: Understanding the Ingredients

Before diving into the recipe, it’s crucial to understand the key ingredients and their roles in creating delicious Wo Wo Tou.

1 Cornmeal

Cornmeal is the foundation of Wo Wo Tou. It’s made by grinding dried corn kernels into a fine or coarse powder. The texture of the cornmeal can vary, affecting the final outcome of your buns. For softer buns, use finely ground cornmeal. Coarser cornmeal will yield a more rustic, crumbly texture.

2 Water

Water is essential for binding the cornmeal together and creating a dough that can be shaped and steamed. The amount of water needed may vary depending on the type of cornmeal you use and your personal preference for dough consistency.

3 Wheat Flour (Optional)

Adding wheat flour can improve the structure and elasticity of the dough, making it easier to shape and handle. It also adds a subtle sweetness and a softer texture to the final buns.

4 Sugar (Optional)

A small amount of sugar can enhance the overall flavor of the buns and help with browning during steaming. However, it’s completely optional and can be omitted if you prefer a less sweet version.

5 Milk (Optional)

Milk can be added to the dough for a richer, creamier flavor and a slightly softer texture. It’s especially useful if you’re using a coarser type of cornmeal.

6 Yeast (Optional)

While traditional Wo Wo Tou recipes do not include yeast, adding a small amount can make the buns rise slightly and give them a lighter, airier texture. This is optional and depends on your personal preference.

7 Salt

Salt enhances the flavor of the buns and helps to balance out any sweetness from the sugar or milk.

Section 2: Preparing Your Equipment

Before you start mixing the ingredients, ensure you have the necessary equipment to make and steam your Wo Wo Tou.

1 Mixing Bowls

A large mixing bowl is essential for combining the ingredients and kneading the dough.

2 Measuring Cups and Spoons

Accuracy is key when measuring ingredients, so make sure you have a set of measuring cups and spoons.

3 Steamer

A bamboo or metal steamer is crucial for steaming the buns. If you don’t have a steamer, you can use a pot with a steaming rack and a tight-fitting lid.

4 Cloth or Paper Liners

To prevent the buns from sticking to the steamer, use cloth liners soaked in water or paper towels. You can also use parchment paper or silicone mats.

5 Dough Hook or Wooden Spoon

For kneading the dough, a dough hook or a wooden spoon is helpful. Alternatively, you can use your hands.

6 Rolling Pin

A rolling pin is useful for flattening and shaping the dough into uniform buns.

Section 3: Making the Dough

Now that you have all your ingredients and equipment ready, let’s dive into making the dough.

1 Combining Ingredients

In a large mixing bowl, combine the cornmeal, wheat flour (if using), sugar (if using), salt, and yeast (if using). Mix well to ensure all the dry ingredients are evenly distributed.

2 Adding Water and Milk

Gradually add water and milk (if using) to the dry ingredients, stirring continuously with a wooden spoon or dough hook. Start with a smaller amount of liquid and add more as needed until you achieve a soft, pliable dough. The dough should be neither too sticky nor too dry.

3 Kneading the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a teaspoon of water.

4 Resting the Dough

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm, draft-free place for about 1-2 hours, or until it has doubled in size. This step is optional but can help with the texture of the final buns.

Section 4: Shaping the Buns

Once the dough has rested, it’s time to shape the buns.

1 Dividing the Dough

Transfer the dough to a lightly floured surface and divide it into equal portions. The size of each portion will depend on how large you want your buns to be. Typically, each portion should be about the size of a golf ball.

2 Shaping the Dough

Take one portion of dough and flatten it into a disk. Use your fingers or a rolling pin to shape it into a flat circle. You can also shape it into other fun shapes like hearts or stars if you’re feeling creative.

3 Forming the窝窝头 Shape

To create the classic窝窝头 shape, make a small indentation in the center of the dough circle with your thumb or a spoon. This indentation will help the steam penetrate the bun more evenly during cooking.

4 Placing in the Steamer

Line the steamer with cloth liners or paper towels and place the shaped buns inside, leaving some space between them to allow for expansion. If you’re using a pot with a steaming rack, make sure the water level is below the rack to prevent the buns from getting soaked.

Section 5: Steaming the Buns

Now that the buns are shaped and placed in the steamer, it’s time to cook them.

1 Bringing Water to a Boil

Fill the bottom of the steamer with water and bring it to a rolling boil over medium-high heat.

2 Steaming the Buns

Carefully place the steamer basket or rack with the buns into the boiling water. Cover the steamer and steam the buns for about 15-20 minutes, or until they are cooked through and have a slight golden hue.

3 Checking for Doneness

To check if the buns are done, carefully remove one bun from the steamer and insert a toothpick into the center. If the toothpick comes out clean, the buns are ready. If it has wet dough on it, steam for a few more minutes.

Section 6: Serving and Enjoying

Once the buns are cooked, it’s time to serve and enjoy them.

1 Removing from the Steamer

Carefully remove the steamer basket or rack from the heat and let the buns cool for a few minutes before handling them. Use a spatula or tongs to transfer them to a serving plate.

2 Serving Suggestions

Wo Wo Tou can be served plain or with a variety of toppings and fillings. They pair well with savory dishes like stir-fries, soups, or stews. You can also fill them with sweet ingredients like red bean paste or jam for a dessert-like treat.

3 Storage

Leftover Wo Wo Tou can be stored in an airtight container at room temperature for up to 2 days. To reheat, steam them for a few minutes until they are warm and soft.

Conclusion

Making steamed cornmeal buns, or Wo Wo Tou, may seem like a daunting task, but with this comprehensive guide, you’ll find it’s actually quite straightforward. By understanding the ingredients, preparing the necessary equipment, and following the steps outlined in this tutorial, you’ll be able to create delicious, fluffy, and nutritious buns that are sure to impress your family and friends.

Remember, the beauty of cooking is in the experimentation and personalization. Feel free to adjust the ingredients and cooking times to suit your taste preferences. Whether you’re making Wo Wo Tou for the first time or the hundredth, enjoy the process and the delicious results.

Happy cooking!