Simple Way to Prepare Delicious Chinese steamed vegetable buns

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chinese steamed vegetable buns. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chinese steamed vegetable buns is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chinese steamed vegetable buns is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have chinese steamed vegetable buns using 20 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Chinese steamed vegetable buns:

1. Get Filling:
2. Prepare 10 large or handful small dried shiitake mushrooms, rehydrated
3. Prepare Hot water, enough to cover mushrooms
4. Take 5 tablespoons vegetable oil, divided
5. Make ready 1/2 a white cabbage, roughly chopped
6. Make ready 1 spring onion, finely chopped
7. Make ready Marinade:
8. Make ready 1 tablespoon sesame oil
9. Take 2 teaspoons light soy sauce
10. Get 1 teaspoon ground white pepper
11. Get 1 teaspoon oyster sauce (optional)
12. Get Pinch salt
13. Prepare Steam bun dough:
14. Take 3/4 cup lukewarm water
15. Get 1 teaspoon dry active yeast
16. Prepare 1 teaspoon white sugar (caster or granulated)
17. Make ready 260 g (2 cups) bread flour or plain flour
18. Take 1/4 teaspoon salt
19. Prepare Garnish:
20. Get Small piece of carrot (optional)

Instructions to make Chinese steamed vegetable buns:

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.

So that is going to wrap this up for this exceptional food chinese steamed vegetable buns recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!