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VEGAN CHAR SIU BAO (STICKY PORK BUNS) #vegan #vegetarian #soup #breakfast #lunch

At whatever point I make any sort of dumplings, my mind meanders to my late grandmother. I feel like we would truly bond over our affection for cooking on the off chance that she was as yet alive today. She was a genuine dumpling sovereign and I have never under any circumstance had dumplings superior to anything hers and that is not simply me being wistful. I recollect her best with flour all over her hands and a headscarf over her hair, massaging one more 100 dumplings that the entire family was attempting to get their hands on when they were finished. I spent such a large number of hours at her kitchen table watching her work that despite the fact that I didn't find cooking until long after she kicked the bucket, I sense that I probably consumed a portion of her energy and learning as a natural side effect 😉 .

My grandmother was an intricate character. Her childhood was taken by World War II. The affection for her life was shot in fight when he was just 18 years of age and I don't think she at any point recuperated from that. Her life was hard and she was intense. She worked at the nearby mail station during the war and she broadly slapped a German official who attempted to put his hand under her top. It's a supernatural occurrence she got the opportunity to be a grandma by any stretch of the imagination. The lady had mental fortitude!

She was a boyish girl and was not so much an unstable feely individual. I generally felt that she favored my sibling to me, maybe on the grounds that she had two children herself so she realized how to deal with young men. I was a touchy child who took after my mum and my mum wasn't her preferred individual. This dynamic was dubious for us kids, particularly that my mum is the kindest and most benevolent individual you'll ever meet and I recall her being irritated with a portion of the grandmother's less all around passed judgment on moves. Their relationship particularly fell under the great spouse and relative generalization and it would have been alright, I surmise, notwithstanding the way that we as a whole lived in the equivalent huge house together.

I additionally have an inclination that she would thoroughly comprehend our affection for Tina, something that the majority of my family doesn't generally get. She used to nourish heaps of strays in our neighborhood and drape an enormous cut of fat on a tree outside our home for tomtits (little flying creatures) during cruel Polish winters. Looking back I understand that she adored felines 'cos she was somewhat of a feline herself. In spite of her extreme outside, she could be grouchy now and again.
VEGAN CHAR SIU BAO (STICKY PORK BUNS) #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Roast Stuffed Pumpkin #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

  • BUNS
  • 300 g / 2½ cups bao flour OR all purpose flour
  • 4 tsp – 3 tbsp sugar (optional)*
  • ½ tsp fine sea salt
  • 2 tsp instant active yeast
  • 1 tbsp vegetable oil
  • FILLING
  • 400 g king oyster mushrooms / baby chestnut mushrooms OR firm cotton tofu**
  • 2½ tbsp tamari or all purpose soy sauce, adjust to taste
  • 1 tbsp Shaoxing wine
  • 2½ tbsp hoisin sauce
  • 1-2 tsp sugar, adjust to taste
  • ¼ tsp Chinese five spice
  • a good pinch of white (or black) pepper
  • 1 tbsp rice wine vinegar (optional)
  • 2 tsp cornflour / cornstarch
  • 2 tbsp vegetable oil, for frying (I used peanut oil)
  • 3 small shallots or ½ small onion, finely diced
  • a small chunk of fresh ginger, finely diced
  • 2 garlic cloves, finely diced
  • 1 tsp toasted sesame oil
  • a pinch of salt

METHOD

  1. BUNS – single proofing method by Elaine (takes less time)***
  2. Cut twelve 8 cm / 3″ by 8 cm / 3″ squares from a piece of baking paper. Set aside.
  3. In a mixing bowl, combine flour, instant yeast, sugar and salt. Add about 120 ml / ½ cup of warm (that’s important) water and 1 tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 2-3 tablespoons of water to achieve a dough that is not too dry or not too sticky. Knead it for 10 minutes with your hands until it is elastic and smooth. Form the dough into a ball and place it in a clean bowl covered with a kitchen towel. Allow it to rest for 10-15 minutes.
  4. After the dough has rested, knock the air out with your hands and divide the dough into 12 equal portions. I weighed the dough and then divided it evenly using scales, but you don’t need to be as accurate.
  5. Knead each ball briefly before rolling it out into a 10 cm / 4″ diameter circle. If you know how, roll the edges thinner and leave the centre thicker, but that’s not necessary.
  6. Place each dough circle in the palm of your hand, put about 1 tbsp of filling in the middle of the circle and then pinch the edges above the filling so that the dumpling resembles a little sack of money. You can crimp the top nicely if you have the skills, but I don’t yet so I simply folded the opposite edges of the circle together making sure the top is nicely sealed. You don’t want the dumplings to burst open during steaming.
  7. While filling the dumplings, warm up water in a pot that your steamer will fit onto. You don’t need the water to boil, you simply want the water to be warm enough to generate some steam so that the dumplings can prove in the steaming basket before getting steamed.
  8. As soon as you finish one dumpling, place it on a square of baking paper and put it in the steamer – but don’t put the steamer over the water just yet. Leave ample space between dumplings as they will get much bigger after you are done.
  9. Once all 12 dumplings are ready in the steamer, place the steamer over warm (the heat should be off) water and allow the dumplings to prove for 20-30 minutes until they get about 1/3 bigger.
  10. After the proofing time, bring the water under the steamer to a gentle simmer and steam the dumplings for about 15-20 minutes.
  11. Take the steamer off the water, but do not peak inside yet. Allow the buns to rest for 5-10 minutes before taking them out of the steamer.
  12. FILLING
  13. Clean your mushrooms and chop them into an 0.5 cm / 0.2″ dice. If using tofu instead of mushrooms, drain and pat it dry with paper towels. Dice it into a similar size dice.
  14. Mix all of the sauce ingredients: tamari / soy sauce, wine, hoisin sauce, sugar, five spice, pepper and vinegar (if using, it’s not traditionally used, but I felt like it’s needed to cut through the sweetness) in a bowl. Prepare the cornflour / cornstarch slurry by mixing cornflour with 2 tbsp of water in another small bowl.
  15. Heat up 1 tbsp of oil in a wok. Add mushroom or tofu dice to the hot oil and stir-fry until the extra moisture cooks out (mushrooms only) and the dice is lightly browned. Transfer to a bowl and set aside.
  16. Clean or wipe the wok clean and heat up another tablespoon of oil, keeping the heat fairly low.
  17. Stir-fry the diced shallots until translucent, followed by the diced ginger and garlic. Stir-fry for about a minute, until the garlic gets fragrant.
  18. Return the mushrooms (or tofu) to the wok and season with 1 tsp of toasted sesame oil.
  19. Lower the heat, pour the prepped sauce over the filling and mix everything well. Taste and adjust the seasoning (add a pinch of salt, for example) if necessary.
  20. Finally, add the cornflour / cornstarch slurry to thicken the sauce (give it a good stir before adding to the work). Allow it to bubble gently for a few seconds, switch the heat off and set aside to cool. 

Read more our recipe Creamed Spinach Recipe #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2WPyloE

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