Steamed Buns (chinese or otherwise)
Nov 9, 2019 0:08:52 GMT
midtnmama, Cabin Fever, and 1 more like this
Post by feather on Nov 9, 2019 0:08:52 GMT
Steamed Buns
These can be made stuffed or not, baked or steamed.
The dough can be made with sweet potatoes, white potatoes, squash, or pumpkin and whole wheat pastry flour, flax, yeast, and water.
Fillings can be fruit or a combination of vegetables, sweet or savory.
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These can be made stuffed or not, baked or steamed.
The dough can be made with sweet potatoes, white potatoes, squash, or pumpkin and whole wheat pastry flour, flax, yeast, and water.
Fillings can be fruit or a combination of vegetables, sweet or savory.
Dough: In the kitchen aid mixer or any mixer with a dough hook.
Mix 2 cups of sweet potatoes, white potatoes, squash, or pumpkin, cooked peeled and cooled to room temperature.
Add 4 cups of whole wheat pastry flour
4 tablespoons of flax,
1 tablespoon of instant or active yeast.
Add one cup of warm water, just warmer than skin temperature.
Run the dough hook for at least 20 minutes in the first hour, adding water if your dough is a dry dough, and adding whole wheat pastry flour for a dough that is too sticky.
Then let it rest and rise a bit.
While it is resting make the filling if you want one. Savory or sweet, your choice.
Blue berries, if frozen, run under cold water to remove any ice crystals.
OR
Collards, mushrooms, onions chopped, low sodium soy sauce (2 tablespoons), and nutritional yeast (1 tablespoon), cook this down until there is no residual moisture in the pan and all the vegetables are cooked.
Back to the dough. Roll out on your prep area with some whole wheat pastry flour, into a log of dough that is neither too dry nor too sticky. Cut into about 24 pieces, each the size of a golf ball.
SHAPING: Take a golf ball sized piece of dough and start pulling and flattening it into a bowl about 4-5 inches across. Put some filling in the middle, about two tablespoons, join the edges of the bowl and tuck all the edges under the bun. Place on a square of parchment, or on a kale leaf, in the steamer. Or if you are baking, put it on a parchment lined half sheet pan.
Steaming, let the buns rest 15 minutes, then turn on the steam (I use a wok under a steamer basket with 5 cups of water in it.) and steam for 15 minutes. Turn off the steam and rest 10 minutes.
OR
Baking, let the buns rest 25 minutes to rise a little, then bake in the oven at 350 degrees F, for 20 minutes, then let them rest until cooled.
These all store well in the refrigerator in plastic bags. An easy meal or treat that can warmed up in the microwave.
This last batch we made with white potato and sweet dumpling squash for the dough. We stuffed them with blue berries and then others with collards, mushrooms, onions. We baked half of them and steamed the other half. Use your imagination, the combinations are endless.
