STEAMED VEGETABLE BUNS
Today, vegetarians and vegans, we’re talking to you! These Steamed Vegetable Buns are 100% vegan––and delicious. After our recent posts of the Perfect Prime Rib Roast and Bill’s Pernil-Style Pork Roast to name a few, I felt the need to put out something meatless and tasty for our vegan and vegetarian readers or anyone who is really leaning into their New Year’s Resolutions.
But I am also under zero illusions. I know many people shy away from making steamed buns. They’re not the most approachable of at-home Chinese recipes, and, trust me, it can definitely be frustrating when they turn out less than impeccable. But still, it’s a valuable skill to learn and preserve, and, once you’ve learned the basics, you can change up the filling however you want. I’m certainly not a bun-making master, I still find it thrilling to see those fluffy, delicate buns when I lift the steamer cover–a feeling that too few people can relate to!
Ingredients
For the filling:
Instructions
Making the filling
for full recipes please see : thewoksoflife.com
But I am also under zero illusions. I know many people shy away from making steamed buns. They’re not the most approachable of at-home Chinese recipes, and, trust me, it can definitely be frustrating when they turn out less than impeccable. But still, it’s a valuable skill to learn and preserve, and, once you’ve learned the basics, you can change up the filling however you want. I’m certainly not a bun-making master, I still find it thrilling to see those fluffy, delicate buns when I lift the steamer cover–a feeling that too few people can relate to!
Ingredients
For the filling:
- 1 pound baby bok choy, washed thoroughly
- 8 large fresh shiitake mushrooms
- 3 tablespoons vegetable oil, divided
- 4 ounces dried bean curd
- 1 teaspoon light soy sauce
- ½ teaspoon sugar
- ½ tablespoon sesame oil
- ⅛ teaspoon ground white pepper
- Salt, to taste (in this case, it’s ok to taste the filling as you’re mixing it, because everything is cooked)
- For the dough:
- ¾ cup warm water
- 1 teaspoon instant yeast (3 grams)
- 1 tablespoon sugar (granulated - 30 grams)
- 1 tablespoon, plus 1 teaspoon vegetable oil
- 2 cups all-purpose flour (300 grams)
- 2 tablespoons cornstarch (20 grams)
- ¼ teaspoon salt (3 grams)
- ⅛ teaspoon baking soda (1 gram)
Instructions
Making the filling
- Prepare a pot of boiling water and an ice bath. Once the pot of water is boiling, blanch the bok choy for a quick 10 seconds in two separate batches. With each batch, the water should be at a rolling boil before you add the bok choy. With a large slotted spoon, scoop out the blanched bok choy and immediately transfer to the ice bath to stop the cooking process.
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for full recipes please see : thewoksoflife.com
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