steam buns

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appetizer / breakfasts / flour / jackfruit / meals / more / savoury / snacks / tofu

mmmm steam buns! i can’t say that these are PERFECTED but they are pretty damn good. i’ve been experimenting with different fillings, and it is more exciting every time.

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may i suggest eating them with some sort of sichuan deliciousness, like tangy potato shreds (revised recipe coming up)

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STEAM BUN DOUGH

  • 2 c. flour (so far i’ve been using white unbleached)
  • 1 tsp instant yeast
  • 1 tsp baking powder
  • 4 tbsp sugar
  • pinch of salt
  • 1 tbsp sesame oil
  • 1/2 c. warm water

mix all the dry ingredients (including the yeast). add the oil and water and mix it all up until just combined. knead on a lightly floured board until it all comes together and is smooth, a few minutes. let rise in a nice warm place in a covered bowl until doubled.  roll into a little log and cut into 8 pieces, and roll each piece in a ball then roll it out into a nice little pancake. put a couple spoonfuls of filling in the centre and gather up the edges and pinch into a little twist at the top. but on a square of parchment and continue with the rest. put in a bamboo steamer  (leave room they grown HUGE) and steam over a large pot of wok for 15 minutes.

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FILLINGS

  • garlic scapes and tofu
  • 1 tsp ginger, minced
  • 3 garlic scapes, sliced thin
  • a handful finely chopped greens (bok choi, pak choi, spinach, whateva)
  • 1/4 block medium firm tofu, crumbled
  • 2 tsp soy sauce
  • 1 tsp each: black vinegar, sesame oil, chili paste
  • mix it all up!
  • shredded jackfruit
  • oil
  • 1 cup shredded jackfruit (canned, green jackfruit in BRINE)
  • 2 scallions, sliced very thin (white and green separate)
  • 1 tsp each: minced ginger, minced garlic, sriracha, apple cider vinegar
  • 2 tsp 5-spice
  • 1 tbsp hoisin
  • 1 tbsp nutritional yeast

saute the whites part of the scallions, and add jackfruit until slightly browned. remove from heat, put in a bowl and mix together with all remaining ingredients. taste and season as needed.

DIP

  • 4 tbsp black vinegar
  • 1 tsp hoisin
  • 1 tsp chili bean paste
  • 1 tsp sesame paste (chinese sesame paste, not tahini)
  • a few drops of sesame oil
  • 1 tsp minced ginger

The Author

vegan foods!

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