VEGGIE BUN RECIPES

Steps:

• For the bun dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
• For the filling: While the dough is rising, preheat the oven to 425 degrees F.
• Spread the bok choy, scallions, garlic, chile peppers, onion, ginger and red cabbage in an even layer on a baking sheet. Drizzle over the peanut oil and season with the salt and pepper. Roast until cooked down and roasted, about 45 minutes. Transfer to a mixing bowl, add the basil, sesame oil, soy sauce and rice vinegar and toss to combine. Refrigerate the filling until you are ready to form the buns.
• When the dough has doubled, transfer it to a work surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 even pieces. Cover with plastic and let rest for 10 to 15 minutes.
• To form the dumplings, flatten each dough piece into a 4-inch circle and fill with a heaping tablespoon of filling. Pinch the edges together to seal and twist (it will seem like too much filling, but the dough is stretchy enough to hold it). Cover with plastic wrap or a clean towel and let rest on a sheet tray for 30 minutes.
• For the veggie buns: Heat the peanut oil in a large nonstick skillet over medium heat. When the oil is shimmery, add the buns seam-side down. Sear until golden on the first side, 3 to 4 minutes, then flip, add about 1 cup water (carefully because it will get a little spitty), cover immediately and let steam until puffy, 8 to 10 minutes. Remove the cover and continue to cook until the water is gone. Serve with soy sauce and black vinegar.

Steps:

• Carefully wash the chives, remove the tough ends and then finely chop.
• Mix the chives with 2 teaspoons of sesame oil. You will end up with juicy and green chive after steaming.
• Add some vegetable oil to a pan and make an egg omelet. Cool for several minutes and cut into small pieces.
• Completely drain soaked bean bean vermicelli and then cut into shorter pieces. Transfer them to the filling bowl, and add salt, sesame oil and Chinese five spice powder. Give a big stir-fry to mix everything well.
• When the dough is ready, transfer the dough to a slightly floured board and then knead forcefully until a smooth surface. Then divide the dough into 12 portions. Roll each portion into a circle. Place 1 tablespoon of filling in the middle and seal it.
• Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 10 to 15 minutes. Then start the fire and steam the buns for 10 minutes after the water boils. Wait for 5 minutes with lid covered and then enjoy!