Chinese steamed vegetable buns

Name: Chinese steamed vegetable buns
Yield: 5 servings
Cuisine: British
Ingredients: 10 large or handful small dried shiitake mushrooms, rehydrated; Hot water, enough to cover mushrooms; 5 tablespoons vegetable oil, divided; 1/2 a white cabbage, roughly chopped; 1 spring onion, finely chopped; 1 tablespoon sesame oil; 2 teaspoons light soy sauce; 1 teaspoon ground white pepper; 1 teaspoon oyster sauce (optional); Pinch salt; 3/4 cup lukewarm water; 1 teaspoon dry active yeast; 1 teaspoon white sugar (caster or granulated); 260 g (2 cups) bread flour or plain flour; 1/4 teaspoon salt; Small piece of carrot (optional)

Nadine Schweitzer @deanyeatsworld

I had left over cabbage to use. I didn't want to waste it so thought best way to use them is to make some steamed buns.

I decided to make cabbage and mushroom steamed buns. For steam buns you can make any filling of choice such as pork and chive or use other vegetables like cabbage.

I made the dough from scratch as well which is quite quick to put together. Only long part of the proving time.

I hope you enjoy making and eating these as much as we do.

#Vegetablesteamedbuns
#steambuns
#cabbage
#mushrooms

I had left over cabbage to use. I didn't want to waste it so thought best way to use them is to make some steamed buns.

I decided to make cabbage and mushroom steamed buns. For steam buns you can make any filling of choice such as pork and chive or use other vegetables like cabbage.

I made the dough from scratch as well which is quite quick to put together. Only long part of the proving time.

I hope you enjoy making and eating these as much as we do.

#Vegetablesteamedbuns
#steambuns
#cabbage
#mushrooms

Nadine Schweitzer @deanyeatsworld

I had left over cabbage to use. I didn't want to waste it so thought best way to use them is to make some steamed buns.

I decided to make cabbage and mushroom steamed buns. For steam buns you can make any filling of choice such as pork and chive or use other vegetables like cabbage.

I made the dough from scratch as well which is quite quick to put together. Only long part of the proving time.

I hope you enjoy making and eating these as much as we do.

#Vegetablesteamedbuns
#steambuns
#cabbage
#mushrooms

I had left over cabbage to use. I didn't want to waste it so thought best way to use them is to make some steamed buns.

I decided to make cabbage and mushroom steamed buns. For steam buns you can make any filling of choice such as pork and chive or use other vegetables like cabbage.

I made the dough from scratch as well which is quite quick to put together. Only long part of the proving time.

I hope you enjoy making and eating these as much as we do.

#Vegetablesteamedbuns
#steambuns
#cabbage
#mushrooms

Saved

Ingredients

5 servings

Filling:
10large or handful small dried shiitake mushrooms, rehydrated
Hot water, enough to cover mushrooms
5 tablespoonsvegetable oil, divided
1/2a white cabbage, roughly chopped
1spring onion, finely chopped
Marinade:
1 tablespoonsesame oil
2 teaspoonslight soy sauce
1 teaspoonground white pepper
1 teaspoonoyster sauce (optional)
Pinchsalt
Steam bun dough:
3/4 cuplukewarm water
1 teaspoondry active yeast
1 teaspoonwhite sugar (caster or granulated)
260 g (2 cups)bread flour or plain flour
1/4 teaspoonsalt
Garnish:
Small piece of carrot (optional)

Saved

Steps

1

Soak the dried shiitake mushrooms in warm water for 15 minutes to let the mushrooms rehydrate. Then slice in half.
2

In a wok or large pan, add 3 tablespoons vegetable oil over medium heat and add the mushrooms. Cook for 5 minutes until soft.
3

Remove and transfer into a food processor. In the same pan or wok add the remaining oil on medium heat. Add the cabbage and cook until soft. Then transfer into the food processor with the mushrooms.
4

Add spring onions on top. Pulse ingredients a few times to finely chop the cabbage and mushroom. Tip: do not overmix the mixture should not turn into a puree. Then transfer the vegetables to a large mixing bowl.
5

Now it's time to season the mix. Add sesame oil, light soy sauce and white pepper and oyster sauce (optionl) and mix together. Taste and adjust seasoning to preference (add more soya sauce, pepper etc). Cover the bowl with cling film and place in the fridge for 30 minutes to 1 hour.
6

To make the dough in a measuring jug, whisk together warm water, yeast and sugar. Stir and leave for 5-10 minutes for the yeast to activate.
7

In a large mixing bowl add flour and salt. Stir to incorporate salt and then pour in the yeast mixture. Either use a fork to stir or electric whisk with dough hook attachment until mixture forms into a dough.
8

Knead the dough with your hands (or mixer) until the dough becomes very smooth and soft, roughly 15 minutes. Tip: if the dough is too sticky, add a teaspoon of flour at a time and knead. If the dough is too dry, add a few drops of water.
9

Transfer dough onto a silicone mat or clean surface. Share and form the dough into a ball, lightly grease the bowl and place it back. Cover the bowl with a cling film. Let the dough sit in a warm place between for 1 to 2 hours to prove and doubles in size.
10

Once the time is up and the dough has risen, flatten and knead the dough to get rid of any air bubbles. Do this for a few minutes. Divide the dough into 10 equal pieces.
11

To assemble the buns prepare and set aside 10 pieces of parchment paper, cut into 3x3-inch squares.
12

Shape each piece into a ball. Lightly flour the silicone mat or working surface. Take grab ball (covering the remaining dough) and shape into a round 4 inch circle adding more flour if needed. Tip: the centre should be slightly thicker than the edges where it holds the filling.
13

Take the filling out of the fridge. Add roughly 2 tablespoons of filling into the middle of the rolled out dough. Bring the edges of the dough up, enclosing the filling, and pleat the edges together into a little bag to seal the mixture inside.
14

Place bun on a single 3x3-inch sheet of parchment paper on a banking tray or straight into the steamer basket. Repeat until all the dough and mixture has been used up. Tip: if not steaming buns straight away, place on a baking tray, let it sit for 20 minutes and place in freezer. Once frozen transfer the buns into zip lock bags for easier storage.
15

Place buns in a steamer basket and let them sit for another 20 minutes to prove and grow in size. Do not overcrowd the buns leave some room as they will expand during steaming.
16

In wok add water on high heat. Once the water is boiling transfer steamer basket over and cover with lids. Steam the buns for 15-20 minutes. Once steamed turn off the heat and leave the buns, still covered, for another 5 minutes. Tip: do not uncover or remove the lid as this causes the buns to shrink. Repeat with the remaining buns if eating. Serve immediately while pipping hot, on its own or with soy sauce and/or hot chili oil.

Saved

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Nadine Schweitzer @deanyeatsworld

on March 29, 2021 15:37

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/