Shanghai Fusion Steamed Buns
Enjoy the delightful fusion of Shanghai and Vietnamese flavors in these vegetarian steamed buns. Filled with peas, carrots, garlic, and water chestnuts, these buns are served in a aromatic Vietnamese sauce, creating a burst of flavors in every bite. A unique twist on a classic dish that will surely satisfy your taste buds.
ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cup lukewarm water
- 1 cup frozen peas and carrots, thawed
- ½ cup diced water chestnuts
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil for greasing
- Fresh cilantro, for garnish (optional)
steps
- 1.
In a large mixing bowl, combine flour, yeast, sugar, and salt. Slowly add lukewarm water while stirring until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover and let it rest for 1 hour in a warm place.
- 2.
In a separate bowl, mix frozen peas, carrots, water chestnuts, minced garlic, soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Stir until well combined.
- 3.
Divide the dough into 8 equal-sized pieces. Roll each piece into a circle about 4 inches in diameter. Place a spoonful of the vegetable mixture in the center of each circle.
- 4.
Gather up the edges of the dough and carefully pinch them together to seal the bun, leaving a small opening at the top to allow steam to escape. Repeat with the remaining dough and filling.
- 5.
Prepare a steamer and lightly oil the steaming tray. Place the filled buns onto the tray, leaving some space between them. Steam for 15-18 minutes or until the dough is cooked through and the filling is heated.
- 6.
Remove the steamed buns from the steamer and garnish with fresh cilantro, if desired. Serve warm with additional Vietnamese sauce on the side.
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