Jjinppang: steamed buns filled with red bean paste

Every day I like Asian food more, and today I invite you to prepare a recipe that I fell in love with since I tried it: it is about spongy steamed buns, and filled with the tastiest red bean paste . It is a traditional Korean recipe, very easy to make and I hope it will surprise you as much as it surprised me.

I know that one of the things that generates the most curiosity and the desire to do about Asian culinary culture are those buns and dumplings that are so perfect, that inside they always hide some delicious secret. So I hope these traditional Korean jjinppang motivate you to try making them at home.

Both the bean paste and the steamed buns are cooked in a pressure cooker , so you save a lot of time, you don't need an oven, and they are super soft and fluffy .

What do you say? Do you dare with them? I assure you, the jjinppang steamed buns, served hot and with that fluffiness, is irresistible! In addition, they are very versatile, because they can be served as a dessert or snack as well as to accompany a first course or a fish dish.

Ingredients (for 4 servings)

• 150 g adzuki beans (red beans)
• 125g brown sugar
• 1 pinch of salt for the bean paste
• 15 g fresh yeast
• 2 tablespoons of sugar
• 250 g of wheat flour
• ½ teaspoon of salt for the dough
• 125ml milk
• 1 tsp oil
• a little butter for the filling.

Preparation

Prepare the bean paste for the filling:

1. Add 600 ml of water to the WMF Premium pressure cooker and bring to a boil.
2. Meanwhile, pass the beans through water in a strainer, drain and put the red beans in the pot.
3. Close the lid tightly, indicate pressure level two and let the beans cook for about 45-50 minutes from the moment the pressure ring rises (we want them to be very soft).
4. Once the cooking time has elapsed, stop the pot and let it lose pressure on its own. When you can open it, remove from the heat, strain the beans and transfer them to a large bowl.
5. Mix with the sugar and a pinch of salt, and beat or mix vigorously with a ball-end whisk, until the sugar is fully integrated and the beans have crumbled (beat to form a paste).
6. Return the bean paste to the pot and heat uncovered. We want them to boil for a few minutes to evaporate the liquid they have released or retain, until only a small amount of water remains.
7. Reserve the bean puree in a bowl and let it lose heat. Stir occasionally.

Note: A key or thanks to this recipe is to leave some thicker pieces of beans. Finding them in some bite of the bun gives it a delicious traditional home touch.

Preparation of the dough:

1. In a bowl, mix the fresh yeast, sugar and 1 tablespoon of flour in a bowl. Let rest 5 minutes.
2. In a glass or bowl, heat the salt and oil a little with the milk (we don't want it to burn, just to warm up).
3. In a large bowl, introduce the dough that you have made with the yeast, the hot milk and the rest of the flour. Knead for about 5 or 10 minutes, until you create a soft dough (it will be much more effective with the KitchneAid robot, with the hook accessory). When you have the thin dough, cover it with a cotton cloth and let it rest in a warm place for about 30 minutes.
4. After time, it will have risen. Remove the dough from the bowl and transfer it to a floured surface. Knead with the help of a roller and cut into about 8 or 10 portions.
5. You should make 8-10 flat circles (about 8 cm in diameter each). Use the rolling pin to roll out the circles, starting in the center and rolling out to the ends.
6. It's time to apply the filling: spread about 1 teaspoon of the reserved bean paste in the center of each circle, then close each one, forming small balls. You should firmly bring the ends of the dough together.
7. In the steam accessory of the pressure cooker, place a baking paper, and place on it the balls that you have prepared (they will not all fit because they will grow, put only 4 or 5 in this first batch), leaving space between them and with the point of union of the dough downwards (that is, the smooth side of each dumpling should show off). Cover with film or a cotton cloth and let rest for approximately 30 minutes. Keep the rest of the balls covered with film, so that they do not dry out.
8. In the pressure cooker (already clean, after cooking the beans), put the bridge (legs) of the steam accessory and add water to the pot (until it covers about 2 cm in height - no more, it should not exceed the height of the bridge ). Put on the fire and bring to a boil.
9. Brush the duplings with melted butter and gently, without exerting pressure.
10. When the water in the pot is hot and being careful not to burn yourself, place the steam accessory in the pot, resting on the bridge. Close the pot and heat over high heat until it reaches cooking level 1. Leave two minutes and turn off the heat, and let the balls steam with the residual heat, with only 3 to 5 minutes.
11. Release the steam from the pot and open it. Remove the dumplings made in the pressure cooker and repeat the operation with the rest of the reserved balls.

I hope you enjoy the recipe - remember that jjinppang is best eaten hot, so you can serve it soon after removing from the pot.