Steamed vegetable buns recipe

Recipe for steamed vegetable buns in our easy vegetarian recipes collection.

Recipe ingredients

• 4 cups flour
• 1 tablespoon sugar
• 1 package yeast
• 1/2 cup hot milk, 120 to 130 degrees
• 3/4 cup hot water, 120 to 130 degrees
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 cup onions, finely chopped
• 1 carrot, minced
• 3 cups cabbage, finely chopped
• 1 zucchini, finely chopped
• 2 cups mushrooms, finely chopped
• 1 1/2 cups bean sprouts, chopped
• 3 tablespoons peanut oil
• 3 tablespoons dry wine
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 1/2 tablespoons chili paste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 24 pieces wax paper or aluminum foil, 3 x 3 inch

How to make steamed vegetable buns

• Mix 3 1/2 cups flour, sugar and yeast in a large bowl.
• In a small bowl, combine milk and water.
• Using a thermometer to verify temperature between 120 and 130 degrees.
• Add milk mixture to flour and stir until flour clumps.
• Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
• Let rest for 15 minutes.
• Knead lightly for 1 minutes.
• Place dough in lightly greased large bowl to rise till doubled about 30 to 45 minutes.
• Filling:
  • Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl.
  • Combine cornstarch and water in another small bowl.
  • In hot wok add peanut oil.
  • Stir fry garlic, ginger, and onions for 30 seconds.
  • Add carrots, cabbage, zucchini and bean sprouts.
  • Stir-fry 3 minutes.
  • Add mushrooms and stir-fry for 4 minutes.
  • Add soy sauce mixture and stir till bubbly.
  • Briefly stir cornstarch and water.
  • Add to vegetables, stirring quickly while mixture thickens.
  • Cook 1 minute and remove from heat to cool.
• Buns:
  • When dough is doubled, punch down.
  • Turn onto lightly floured surface and knead for 5 minutes.
  • Split dough into quarters.
  • Roll each quarter into 3 inch long cylinder.
  • Split each cylinder into 6 pieces.
  • Flatten and strech pieces to 3 1/2 to 4 inch circles.
  • Place 1 tablespoon of filling in the center.
  • Take up sides and pinch together in the middle.
  • Place on wax paper with pinched side down on steamer rack.
  • Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes.
  • Steam for 20 minutes.

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