A wholesome vegan counterpart to the infamous steamed pork bun. Think sautéed cabbage, shiitake mushrooms and carrot in a fluffy, nutty buckwheat dough.
A wholesome vegan counterpart to the infamous steamed pork bun. Think sautéed cabbage, shiitake mushrooms and carrot in a fluffy, nutty buckwheat dough.—Cindy
Food52 Review: These fluffy, nutty steamed buns were a lot easier to make than I expected (once I started to get the hang of the folding process). Even my less-than-perfect ones tasted delicious, especially when paired with a drizzle of soy sauce and some chili paste. Definitely a fun project to try at home! —The Editors
For the Dough:
grams all purpose flour
grams buckwheat flour
teaspoon instant dry yeast
milliliters lukewarm water
For the filling:
teaspoon sesame oil
teaspoon neutral oil, such as canola
medium sized cabbage, shredded thinly, about 1 1/2 cups
shiitake mushrooms, chopped, about 1/4 cup
small carrot, diced, about 1/4 cup
teaspoon oyster sauce
salt, to taste
- Combine both flours and salt in a large bowl. Combine water, sugar yeast and the 1/2 tsp flour in a seperate bowl. Combine wet and dry ingredients together to form a moist and soft dough. Add a splash of water or a sprinkle of flour as needed if the dough seems too wet or dry.
- Knead your dough on a lightly floured bench until smooth and glossy, about four minutes. Place in a bowl, cover with cling film or a damp towel and leave in a warm place to rise for one hour.
- Meanwhile, make your filling. Heat 1 teaspoon of neutral oil and 1 teaspoon of sesame oil in a medium pan.
- Add cabbage and stir fry for 1-2 minutes. Add a sprinkle of salt.
- Add carrot and shiitake mushrooms and stir fry for another 2 to 3 minutes. Add the oyster sauce and stir, then let filling cool until easy to handle. [Editor's Note: You will probably have a bit of filling leftover after forming the buns, which would be excellent scrambled into eggs, tossed with noodles, or added to fried rice.]
- Cut out a piece of parchment paper to fit inside a 12-inch steamer basket. (You can use a smaller one as well, you just might have to make the buns in batches).
- Divide dough into six balls and form each ball into a sphere, then roll it (using a rolling pin or your hands) into a wrapper about 5 inches in diameter. Rotate the dough by 90 degrees every once so often when you roll. (Tip: if your dough is too moist, it will not shape well, so use a dusting of flour if necessary!)
- Using this helpful video (https://www.youtube.com/watch?v=guFb0CA0flc) as a guide, place a tablespoon of filling in the middle of wrapper, and fold sides of wrapper like a fan, to overlap each other. Place your finished, shaped buns on the parchment paper, leaving an inch of space between them.
- Steam the buns over lightly simmering water for 12 minutes. Do Not Open The Lid throughout the steaming process!
- After 12 minutes has passed, turn off the stove and let the buns sit for 5 minutes in the pot. Tilt your lid slightly on an angle make a small gap. Let buns sit for another 2 to 3 minutes. This process ensures your buns will be smooth and wrinkle-free.
- Remove and serve! I eat mine with some homemade pickled daikon and a marinated cucumber salad.
- Tip: After steaming, buns can be frozen and restated for a quick, yummy snack/lunch.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Dates