Vegan Steamed Buns

Vegan Steamed Buns 

Filling:

3/4 cup hoisin sauce

1 cup diced Mushrooms

1 cup diced Sprouts 

1 cup shredded cabbage

1 bunch scallions, thinly sliced

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Marinate Filling for 2 hrs then sauté in pan and set aside. 

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Dough:

1 package active dry yeast

1/2 warm water

1 1/2 cups organic unbleached all-purpose flour, plus more for kneading

1 1/2 cups organic unbleached cake flour

3 tablespoons Coconut sugar

1/2 teaspoon baking powder

1/2 cup warm coconut or Almond milk

1 tablespoon Coconut or Avocado Seed oil, plus more as needed

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For the dough:

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Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble then set aside. 

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In a large bowl, mix flour, sugar, and baking powder. Make a well in the center and add warm coconut/Almond milk, oil, and activated yeast. Work the dough well then using a floured board knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Lightly oil the dough ball. Cover with plastic wrap in a bowl and allow the dough to rise undisturbed for 40 minutes to 1 hour. It should double in volume.

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Assembly:

To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal. Let rest for 10 minutes

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Fill a bamboo or stainless steel steamer with water and bring it to a boil. Line with parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer

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Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.