I absolutely love playing with dough and just love that the final result never fails to delight. With the same dough recipe that I made for pan-fried buns, I substituted the stuffing with vegetables & mushrooms and put the buns to steam instead. The thing about this particular dough is that you can shape it in any way you want, stuff it with whatever fillings you desire and either pan-fry or steam it. Now, who says playdough is for kids only? This is just so fun!
STEAMED VEGETABLE BUNS
(make 26 buns)
(A) – The Filling
500gm turnip, cubed
1 small carrot, cubed
4pcs chinese mushrooms, softened and cubed
8pcs black fungus, softened and cubed
1pkt enoki mushrooms, cut into small sections
1 sprig coriander
1 stalk spring onions
1 red chilli, seeded and minced (optional)
4 shallots, minced
2 garlic, mined
2 tablespoon light soya sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
2 teaspoons cornstarch dissolved in 100ml water
(B) – The Dough
600gm HongKong flour
10gm Instant Yeast
10gm Baking Powder
280ml Water (room temperature)
1) Prepare a large steamer.
2) Cut 26pcs of 3″x3″ rectangles from a greaseproof paper.
4) Mix ingredients (B) together in a bowl to form a rough dough. Transfer dough to a work surface and continue to knead until smooth and elastic. Alternatively, put all the ingredients into a mixer with a dough hook to process until dough is smooth and elastic.
4) Flatten each mould into a flat sheet by hand or with a rolling pin (whichever way you find most convenient). Put a spoonful of filling and pleat the edges into a bun shape (see pic below). Put bun onto a piece of 3″x3″ greasproof paper and arrange in a steam tray. Leave sufficient space in between each bun to allow for expansion.
7) Serve warm with a cup of your favourite chinese tea.