Steamed Vegetable Buns
Not The Real Nancy
Steamed Vegetable Buns
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Asian Breads
Amount Measure Ingredient -- Preparation Method
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4 cups all-purpose flour
1 tablespoon granulated sugar
1 package yeast
1/2 cup hot milk (120-130)
3/4 cup hot water (120 - 130)
4 cloves garlic -- minced
2 tablespoons ginger -- minced
1 cup onions -- finely chopped
1 carrot -- minced
3 cups cabbage -- finely chopped
1 zucchini -- finely chopped
2 cups mushrooms -- finely chopped
1 1/2 cups bean sprouts -- chopped
3 tablespoons peanut oil
3 tablespoons dry wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons chili paste
1 tablespoon cornstarch
2 tablespoons water
wax paper or aluminum foil cut into 24 -- 3" x 3" pieces
Mix 3-1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine
milk and water. Add milk mixture to flour and stir until flour clumps. Turn
dough onto lightly floured surface and knead for 10 minutes or until dough is
smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minute.
Place dough in lightly greased large bowl to rise till doubled about 30-45
minutes. Meanwhile, combine wine, soy sauce, hoi sin sauce, and chili paste in
small bowl. Combine cornstarch and water in another small bowl. Add peanut oil
to a hot wok. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots,
cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and
stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly
stir cornstarch and water; add to vegetables, stirring quickly while mixture
thickens. Cook 1 minute and remove from heat to cool. When dough is doubled,
punch down. Turn onto lightly floured surface and knead for 5 minutes. Split
dough into quarters. Roll each quarter into 3" long cylinder. Split each
cylinder into 6 pieces. Flatten and stretch pieces to 3-1/2 to 4" circles.
Place 1 tablespoon of filling in the center. Take up sides and pinch together in
the middle. Place on wax paper with pinched side down on steamer rack. Place
filled steamer rack and remaining filled buns in oven with 1-1/2 cups of boiling
water to rise for 30 minutes. Steam for 20 minutes.
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NOTES : Adapted from Classic Chinese Cooking by Joanne Hush. serves 6
Nancy