Vegetarian steamed buns

By admin
25 February 2013

Who can say "No" to the irresistible aroma of freshly-made buns? Perfect for Meatless Monday too

Serves 6

Preparation time: 30 min

Cooking time: 20 min

DOUGH

500 ml (2 c) flour

5 ml (1 t) yeast

5 ml (1 t) baking powder

45 ml (3 T) sugar

pinch of salt

15 ml (1 T) oil

125 ml (½ c) lukewarm water

FILLING

½ cabbage

1 onion, finely diced

15 ml (1 T) chopped fresh ginger

salt and pepper

5 ml (1 t) soy sauce

Dough: In a bowl, mix the flour, yeast, baking powder, sugar and salt. Add the oil and slowly pour in the water, stirring to mix. Knead the dough on a lightly floured surface until smooth – about 5 minutes. Put the dough in a greased bowl, cover with clingfilm and allow to rise in a warm place for 30 minutes or until double in volume.

Filling: Boil the cabbage in a pot over medium heat for 5 minutes. Remove from the pot, squeeze out the liquid and finely chop the cabbage. Add the rest of the filling ingredients and set aside.

Knock down the dough and divide into 24 equal-size balls. Roll out the balls into circles and spoon a little of the filling in the middle. Seal the dough, forming pleats as you go.

Put the filled buns in an enamel bowl and steam for 15 minutes inside a large pot with a little water. The buns will double in size. Serve with soy sauce or hot sauce.

- Hope Malau

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