We also had the steamed buns with pot-stickers which you can view on an earlier post. Unless you want them as a snack, which I think they work pretty well as, this plate gives a good example I think of how to incorporate them into a healthy-esque meal. For the stuffing it’s often pulled-pork and we haven’t got around to making a vegan version of this yet; apparently you can make it with Jackfruit. Instead, I did a shredded cabbage with avocado and topped it with a home-made hot-sauce. I would recommend probably just avocado and sauce. Anything extra and it falls out. I don’t like a messy sandwich..
1 1/2 cups soft (cake) white flour
1/2 tsp yeast
3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tbs sugar or honey
oil for greasing
- Sift the flour, salt, yeast and baking powder together in a large bowl.
- In the meantime warm the milk and sugar, or honey, in a small pan.
- Stir the wet ingredients into the dry and kneed for a few minutes until you have a smooth dough. Place in a greased bowl and cover with cling film. Leave in a warm place to rise for an hour or so.
- Set up your steaming equipment. You will need a large pan half filled with water and a steamer or metal sieve placed above it. Put the water to boil.
- In the meantime punch your dough down and divide into 4 equal sized pieces. Roll into large circles 1cm thick. Fold in half, but do not press the halves together. This is your crease in which the stuffing goes. Place on a lightly floured worktop. Cover with greased cling film and leave again to rise for 15 minutes.
- Now carefully grease the top of the buns so as not to deflate them. Place them grease-side down in a the steamer and steam for 4-5 minutes. They should rise to about double their size. Serve warm if possible. You can keep them warm in the steamer for half and hour if not eating immediately. You may need to cut along the fold again slightly to stuff them.