Make the filling. In a medium-size bowl, place the ginger, tamari, sugar, mirin, sesame oil, vegetable oil, and pepper, and mix to combine well. Set the bowl aside. In a large bowl, place the ground meat and the cabbage, and mix to combine. 1. Start with my basic mantou recipe. Pinch of about 20 gr of the steamed buns to make the piggies’ snouts and ears. Wrap it with plastic wrap to prevent it from drying out. Drop the red food coloring on the rest of the dough to make a pink color and continue to knead until the color is even, about 3 minutes. 2. Fill a large bowl with ice water. Bring a large pot of water to boiling. Submerge bok choy in boiling water 1 minute or until vibrant green and stalks are crisp-tender. Use tongs to transfer bok choy to ice water. Once bok choy is completely cool, drain well. Chop or pulse in a food processor until coarsely chopped. Place the tempeh into a steamer basket and set over a pot filled with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. Remove, let cool, and use your hands to crumble the tempeh. Heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Combine flour, yeast, sugar, baking powder, salt in a bowl. Add oil and mix well. Add water gradually and knead into a soft yet a bit stiff dough. You can use your stand mixer and knead for 2-3 minutes or knead for 5 minutes by hand. . Get the 350g flour, 2 teaspoons instant yeast, 2 teaspoons baking powder, 1.5 teaspoons salt, 2 tablespoons of neutral oil and 180g lukewarm water in a large mixing bowl. With a large spoon, stir to combine until a rough, shaggy dough forms. Get your hands into the bowl and bring the dough together into a rough ball. Instructions. In a bowl, mix the flour, yeast, baking powder, sugar, and salt together. Add the sesame oil and stir lightly. Slowly mix in the water and stir to combine. Knead the dough on a lightly floured, clean work surface until the dough is smooth, about 5 minutes. Once water is boiling, place the buns in the steamer tray (I like to use pre-cut parchment squares under each one). Make sure to leave about 2 inch of space between each bun. Close the steamer lid and cook over high heat for 11-12 minutes. Turn off heat and transfer the buns to a cooling rack. Place 1-2 tbsp of filling into the center of the dough and bring all the edges towards the middle of the bun. Using a pinch and twisting motion, seal the bun and repeat with the rest. Heat up a pan over medium heat with 1 tbsp of oil. Combine the water, condense soy milk (or your choice of liquid sweetener) and yeast. Let it sit so that the yeast blooms; about 5 minutes. In a large mixing bowl, combine the yeast solution with a half cup of flour. Whisk the flour in completely. Add a second half cup of flour and whisk that in as well.

bao bun filling recipe vegetarian