Vegan Nikuman (Soy Protein Buns)

Name: Vegan Nikuman (Soy Protein Buns)
Yield: 8 Buns
Cuisine: British
Ingredients: 1 cup (*250ml) Self-Raising Flour; 1/2 cup Bread Flour *You can use Self Raising Flour only; 1 pinch Salt; 1 teaspoon Dry Yeast; 1/2 cup Warm Water; 1 tablespoon Sugar; 1 tablespoon Oil; Note: An easier no-yeast pastry recipe can be found at 'Anman (Steamed Azuki Buns)' recipe page; 1/2 cup (*about 40g) Dry Soy Protein *Mice type; 1 tablespoon Sesame Oil; 2 Spring Onions *finely chopped; 2-3 Shiitake Mushrooms *finely chopped; 2-3 tablespoons chopped Bamboo Shoot *OR Carrot, Lotus Root, Green Beans, etc; 2 teaspoons Sugar; 1 teaspoon Gochujang (Korean Spicy Miso); 1 teaspoon Miso *Today I used White Miso; 1 tablespoon Soy sauce; 1 tablespoon Mirin; 2 tablespoons Water *add extra if required; 1 teaspoon Corn Starch OR Potato Starch

Hiroko Liston @hirokoliston

Melbourne, Australia

My daughter asked me to make a Vegetarian version of Nikuman (Steamed Pork Buns). I challenged myself to make a Vegan version using Soy Protein. These buns are delicious, and even my meat-loving husband enjoyed them. You can find very reasonably priced Dry Soy Protein products at many Asian grocery stores. Supermarkets sell them, too.

Hiroko Liston @hirokoliston

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Ingredients

8 Buns

Pastry
1 cup(*250ml) Self-Raising Flour
1/2 cupBread Flour *You can use Self Raising Flour only
1 pinchSalt
1 teaspoonDry Yeast
1/2 cupWarm Water
1 tablespoonSugar
1 tablespoonOil
Note: An easier no-yeast pastry recipe can be found at 'Anman (Steamed Azuki Buns)' recipe page
Anman (Steamed 'Azuki' Buns)
Filling
1/2 cup(*about 40g) Dry Soy Protein *Mice type
1 tablespoonSesame Oil
2Spring Onions *finely chopped
2-3Shiitake Mushrooms *finely chopped
2-3 tablespoonschopped Bamboo Shoot *OR Carrot, Lotus Root, Green Beans, etc
Sauce
2 teaspoonsSugar
1 teaspoonGochujang (Korean Spicy Miso)
1 teaspoonMiso *Today I used White Miso
1 tablespoonSoy sauce
1 tablespoonMirin
2 tablespoonsWater *add extra if required
1 teaspoonCorn Starch OR Potato Starch

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Steps

1

Soak Dry Soy Protein in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
2

To make Pastry, place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
3

Place Self-Raising Flour, Bread Flour (OR extra Self-Raising Flour) and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture and Oil. Mix well to form a dough. Allow to rest while you are preparing the filling.
4

Cut all Vegetables finely or into small pieces. Combine all the Sauce ingredients in a small bowl.
5

Heat Sesame Oil in a frying pan, and cook all Vegetables and the squeezed Soy Meat. When Vegetables are cooked, stir the sauce well and add it to the pan, and stir-fry for a few minutes. Divide into 8 portions and set aside.
6

Divide the dough into 8 portions. Roll one portion of the dough and flatten to about 10cm round. Place one portion of the filling mixture in centre and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
7

Pour water into a steamer and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for about 10 minutes. Repeat with remaining buns. Serve warm.