6 years ago

Five Spice Baozi Delicious Steamed Buns
[Vegan]

NM By: Nadine Horn and Jörg Mayer

Author Bio

Nadine Horn is a vegan cookbook author and knows how to make food look really pretty.... Read More

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Five Spice Baozi Delicious Steamed Buns [Vegan]

Dairy Free

Vegan

These come together with a little love, patience, and will look stunning on your table! Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher,...

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

For the Dough:

About 1 teaspoon (1/2 packet) active dry yeast
2 cups (250 g) spelt flour, plus more for kneading
1 teaspoon salt

For the Filling:

2 tablespoons dried wood ear or shiitake mushrooms
8 ounces (220 g) seitan
1 medium onion
1 garlic clove
2 tablespoons peanut oil
3 tablespoons five-spice powder
2 tablespoons soy sauce
1 teaspoon dark (toasted) sesame oi

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How to Prepare Five Spice Baozi Delicious Steamed Buns [Vegan]

To make the dough, whisk the yeast into ½ cup plus 2 tablespoons (150 ml) warm water. Let stand until the yeast has dissolved.
Mix together the flour and salt in a large bowl. Stir in the yeast until the flour is fully moistened.
Knead the dough on a floured work surface for about 5 minutes, until smooth, adding more flour if necessary. Place in a clean bowl, cover with a dish towel, and set in a warm spot to rise for 30 minutes, or until the dough has doubled in size.
While the dough is rising, make the filling. Place the mushrooms in a small bowl and cover with boiling water. Steep for 30 minutes.
Dice the seitan. Finely chop the onion and garlic. Drain the mushrooms and slice into thin strips.
Heat the peanut oil in a sauté pan over high heat. Sauté the onions and mushrooms for 5 minutes, or until softened.
Add the garlic and five-spice powder and cook for another 2 minutes. Stir in the soy sauce. Add the sesame oil and reduce the heat to low. Cook for 5 minutes, or until the liquid evaporates. Remove from the heat.
Deflate the dough and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a round ⅛ inch (3 mm) thick. Place about 2 tablespoons of the filling in the middle of each wrapper. Gather up the edges of each wrapper and twist to seal. Place each bun on a small square of parchment paper.
Place a steamer insert in a large pot and pour in water to reach just below the insert. Place the buns, on their parchment squares, on the steamer insert. Cover the pot and bring to a boil over high heat. Lower the heat so the water still boils gently. Steam until puffy and firm, 15 to 20 minutes, adding more boiling water if needed. Serve warm.