Melhor comida que existe <3
- hoisin sauce , to serve
- 2 cloves of garlic , peeled
- 1 thumb-sized piece of fresh ginger , peeled
- ½ bunch of fresh coriander
- groundnut oil
- 450 g mixed mushrooms , such as shitake and chestnut
- 2 tablespoons rice wine vinegar
- 2 tablespoons sweet chilli sauce
- 2 tablespoons low-salt soy sauce
- 4 spring onions
- 1 fresh red chilli
- 1 tablespoon sesame oil
- 1 x 400 g tin of light coconut milk
- 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
- sea salt or 1 cup to 1 teaspoon baking soda
- 2 tablespoons sesame seeds
- To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
- Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
- Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.
- Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
- Equally divide the mushroom mixture between each of the 12 dough circles (you’ll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
- Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.
Receita e foto via
Vegetarian Steamed Buns
Makes about 8 buns, depending on size via
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- 4 tablespoons sugar
- Pinch or two of salt
- 1 tablespoon sesame oil, plus extra for rolling out dough
- 1/2 cup lukewarm stock or water
- 1/2 small cabbage
- 1 spring onion or green onion, diced fine
- 2 tablespoons fresh peeled ginger, minced
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oyster sauce (see note)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
In a bowl, mix the flour, yeast, baking powder, sugar, and salt together. Add the sesame oil and stir lightly. Slowly mix in the water and stir to combine. Knead the dough on a lightly floured, clean work surface until the dough is smooth, about 5 minutes. Place the dough ball into a medium size bowl, cover with plastic wrap and put into a larger bowl filled with 3 or so inches of hot water. Place these into either the oven or microwave and let rise for 30 minutes, or until dough doubles in size.
While the dough is rising, prepare the filling. Steam the cabbage for 1 minute then drain the water (squeeze the water out as best you can). Chop the cabbage finely. Add the rest of the filling ingredients and mix thoroughly. Set the filling aside.
After 30 minutes or more, the dough should have doubled in volume. Knead the dough lightly to expel any air pockets. Roll into a cylinder on a floured board, and cut into 8 equal pieces. Put a drop or two of sesame oil in your palm to coat hands (for each ball). Roll each piece into a ball, and place under a wet kitchen towel and allow to rest for 10 minutes (the dough will rise again).
Roll out dough into 4-inch diameter circles. Place a small ball of filling in center. Form pleats in dough as you seal the buns by twisting (make sure they have a nice seal).
Place finished buns on baking paper sheets.
Place the filled buns into warm bamboo steamer or rice cooker (as we did) and let steam for 15 to 20 minutes. The buns will almost double in size. Serve with soy sauce and/or hot chili sauce.
* Note: Many oyster sauces are actually vegetarian/vegan and made with mushrooms. But if you are vegetarian, do double check the list of ingredients first.