Vegetable Steamed Buns 素菜包

By • February 27, 2017 0 Comments

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Author Notes: A wholesome vegan counterpart to the infamous steamed pork bun. Think sautéed cabbage, shiitake mushrooms and carrot in a fluffy, nutty buckwheat dough. Cindy

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Makes 6

For the Dough:

  • 180 grams all purpose flour
  • 60 grams buckwheat flour
  • 1 teaspoon instant dry yeast
  • 1/2 tablespoon sugar
  • 1/3 teaspoon salt
  • 150 milliliters lukewarm water
  • 1/2 tablespoon flour

For the filling

  • 1/4 medium sized cabbage
  • 2 shiitake mushrooms
  • 1 small carrot
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • salt
  1. 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. Adjust water/flour ratio if needed.
  2. Knead your dough on a lightly floured bench until smooth and glossy. Place in a bowl, cover with cling film/damp towel and leave in a warm place to rise for one hour.
  3. Meanwhile, make your filling. Heat 1 tsp neutral oil and 1 tsp sesame oil in a medium size pan.
  4. Add cabbage and stir fry for 1-2 minutes. Add some salt to taste.
  5. Add carrot and shiitake mushrooms and stir fry for another 2-3 minutes
  6. Add carrot and shiitake mushrooms and stir fry for another 2-3 minutes
  7. Let filling cool.
  8. Divide dough into six balls and roll each ball into a circular wrapper by rotating 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 be careful!)
  9. Using this helpful video (https://www.youtube.com/watch?v=guFb0CA0flc) as a guide, place a tbs of filling in the middle of wrapper, and fold sides of wrapper like a fan, to overlap each other.
  10. Place your bun on a small square of parchment paper.
  11. Do Not Open The Lid throughout the steaming process!
  12. After 12 minutes has past, turn off the stove and let the buns sit for 5 minutes in the pot.
  13. After 5 minutes has past, tilt your lid slightly on an angle make a small gap. Let buns sit for another 2-3 minutes. This process ensures your buns will be smooth and wrinkle free.
  14. Remove and serve! I eat mine with some homemade pickled daikon and a marinated cucumber salad.
  15. After steaming, buns can be frozen and restated for a quick, yummy snack/lunch.

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