Veggie Bao(Chinese steamed buns)

Ingredients

Bun:

• 2.5 cups all purpose flour
• 2/3 cup warm water
• 6 teaspoons sugar
• 2 teaspoons quick rise or active yeast, quick rise works better
• 2 teaspoons vegetable oil for dough
• 2 teaspoons vegetable oil for greasing

Filling:

• 2 cups asian vegetables, chopped carrots, water chestnuts, broccoli, peas
• 1/2 medium onion chopped
• 1/2 green bell pepper chopped
• 1 serano pepper
• 1 inch ginger grated
• 2 tablespoons stir-fry sauce or hoisin or sweet and sour sauce
• 1 teaspoons sugar
• 2 teaspoons oil

Steps

Filling:

1. Heat the oil in a wok and put in the chopped onion and serano pepper.
2. Give the onion 5 minutes of cooking over high heat.
3. Stir in the green bell pepper and ginger and cook on high heat for 3 minutes, continuing to stir.
4. Add the Asian vegetables and cook on high heat for 5 minutes, stirring intermittently. The author used frozen vegetables and microwaved them to almost room temperature before putting them in the wok.
5. Keep stirring as you add the stir-fry sauce and sugar.
6. For another 2 minutes, cook over high heat and stir without stopping.
7. Set the filling off the heat to cool.

Buns:

1. Warm the water to about 110 degrees F, warm to the touch. Mix in yeast and 1 teaspoon sugar thoroughly, then leave for 10 minutes or until frothy.
2. Mix in the remaining sugar, oil and 1 cup flour thoroughly.
3. Knead into a soft dough, adding flour 1 cup at a time.
4. Give the dough 5 minutes of kneading to make it smooth.
5. Put the dough in a well-oiled container, cover and leave for an hour or until it doubles.
6. Knead on a well-floured surface and divide into small balls. The author's batch yielded 10 balls.
7. Create a rough circle by rolling each ball, leaving the middle thick and the edges thin.
8. Put some filling in the middle, gather the dough at the top around it and pinch the edges closed.
9. Set the buns on a well-oiled steamer plate or in a parchment-lined bamboo steamer. The author used an idli steamer, the kind used for Indian rice dumplings.
10. Allow the buns a 10-15 minute rise.
11. Steam the buns using boiling water for 10-12 minutes.
12. Serve the buns warm.