Vegetarian Steamed Buns

These buns quite literally don’t last long enough to take pictures. Below is a recipe from The Kitchn that I completely recommend! I didn’t have all of the ingredients at home so I substituted some items. Instead of cabbage I used kale and instead of oyster sauce I used sweet garlic chili sauce. Finally, instead of steaming, I baked them at 350 for approximately 10 minutes. Unfortunately when I tried the steaming method they gooped everywhere. Lesson learned: if you don’t have a bamboo steamer, just bake them.

Vegetarian Steamed Buns from The Kitchn

Dough:
2 cups all–purpose flour
1 teaspoon instant yeast
1 teaspoon baking powder
4 tablespoons sugar
Pinch or two of salt
1 tablespoon sesame oil, plus extra for rolling out dough
1/2 cup lukewarm stock or water

Filling:
1/2 small cabbage
1 spring onion or green onion, diced fine
2 tablespoons fresh peeled ginger, minced
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon oyster sauce (see note)
1 teaspoon soy sauce
1 teaspoon sesame oil

In a bowl, mix the flour, yeast, baking powder, sugar, and salt together. Add the sesame oil and stir lightly. Slowly mix in the water and stir to combine. Knead the dough on a lightly floured, clean work surface until the dough is smooth, about 5 minutes. Place the dough ball into a medium size bowl, cover with plastic wrap and put into a larger bowl filled with 3 or so inches of hot water. Place these into either the oven or microwave and let rise for 30 minutes, or until dough doubles in size.

While the dough is rising, prepare the filling. Steam the cabbage for 1 minute then drain the water (squeeze the water out as best you can). Chop the cabbage finely. Add the rest of the filling ingredients and mix thoroughly. Set the filling aside.

Forming the Buns:
After 30 minutes or more, the dough should have doubled in volume. Knead the dough lightly to expel any air pockets. Roll into a cylinder on a floured board, and cut into 8 equal pieces. Put a drop or two of sesame oil in your palm to coat hands (for each ball). Roll each piece into a ball, and place under a wet kitchen towel and allow to rest for 10 minutes (the dough will rise again).

Roll out dough into 4-inch diameter circles. Place a small ball of filling in center. Form pleats in dough as you seal the buns by twisting (make sure they have a nice seal).
Place finished buns on baking paper sheets.

To Cook:
Place the filled buns into warm bamboo steamer or rice cooker (as we did) and let steam for 15 to 20 minutes. The buns will almost double in size. Serve with soy sauce and/or hot chili sauce.

* Note: Many oyster sauces are actually vegetarian/vegan and made with mushrooms. But if you are vegetarian, do doublecheck the list of ingredients first.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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