Vegan Steamed Buns
with umami meatless filling (asado)
Ingredients:
Filling:
3 c. Vegemeat/ Seitan, small diced 4-5 cloves Garlic, minced 1 medium Onion, chopped 2- 3 TB Soy Sauce 2 small Bay Leaves 1-2 Star Anise 1/2 c. Brown Sugar Corn Starch + Water
Dough:
3 TB Vegan Butter, melted 2 TB Light Sugar 2 c. Non-dairy Milk 1 TB Rapid Rise Instant Yeast 1 tsp Salt 4 c. All Purpose Flour
Instructions:
Saute the garlic, onion, vegemeat and spices, then add the brown sugar. Stir until sugar is completely dissolved.
Mix cornstarch and water, then add in the sauteed mixture until it thickens. Remove the bay leaves & star anise. Set it aside and let it cool.
For Dough:
Melt the butter, then add the sugar. Stir for few seconds then add the milk. Remove from the heat.
Stir in the yeast in the butter mixture then let it sit for a minute.
Add the flour and salt. Mix it spatula or by hand; with mixer use the dough hook. Mix well until the flour is fully hydrated.
Cover the bowl and let it rise for 1 hour.
Dust the counter space with flour before pulling out the risen dough. Divide the dough into three and form each in a log shape.
Divide each log into 5 and roll into a ball size. Flatten the round dough and fill it with vegemeat mixture. Seal the filling by meeting each sides towards the middle, then twist and seal it.
Place on a cut parchment paper by placing the twisted part on the bottom. Let it rest for 15 minutes.
Place each buns in the steamer basket with lined thin cheese cloth plus another thin cloth on top under the lid, to prevent the water from dripping into the buns.
Steam for 15 minutes with rolling and boiling water.
Take them out of the steamer and let it cool.
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