Steamed Vegetable Buns

24 small buns, 16 regular sized buns

Steamed Vegetable Buns

Equipment

  • steamer

Ingredients

Dough
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 2 lbs bok choy (2 heads)
  • 25 g shiitake mushrooms
  • 25 g hei mu er (optional)
  • 25 g bamboo (optional)
  • 25 g wheat gluten/peanut gluten (optional)
  • 2 Tbsp sesame oil
  • 1 tsp sugar
  • .5 tsp salt
  • 1 Tbsp tapioca starch
  • .5 tsp chicken powder
  • 2 scallions

Instructions

  1. Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Make filling. In boiling water, blanch bok choy for 15 seconds. Put bok choy into ice water to cool down. Squeeze out excess water, chop into small pieces. After cutting, squeeze out excess water again.
  4. Mix all filling ingredients.
  5. Split the dough into desired number of buns.
  6. For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
  7. Make 12-15 folds when wrapping each bun (folding instructions).
  8. Cover with a wet cloth and let rise for 25 minutes.
  9. Steam over boiling water for 6 minutes

Notes

  • For cutting the bok choy, it is better to use a knife rather than a food processor, because otherwise the filling is too wet.