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Print this Recipe    Vegetable Buns

Steamed Vegetable Buns
serves 6

4 cups all-purpose flour
1 tablespoon granulated sugar
1 package yeast
1/2 cup hot milk (120-130)
3/4 cup hot water (120 - 130)
4 cloves garlic, minced
2 tablespoons ginger, minced
1 cup onions, finely chopped
1 carrot, minced
3 cups cabbage, finely chopped
1 zucchini, finely chopped
2 cups mushrooms, finely chopped
1-1/2 cups bean sprouts, chopped
3 tablespoons peanut oil
3 tablespoons dry wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1-1/2 tablespoons chili paste
1 tablespoon cornstarch
2 tablespoons water
wax paper or aluminum foil cut into 24, 3" x 3" pieces

Mix 3-1/2 cups flour, sugar and yeast in a large bowl. In a small
bowl, combine milk and water. Add milk mixture to flour and stir
until flour clumps. Turn dough onto lightly floured surface and
knead for 10 minutes or until dough is smooth and elastic. Let
rest for 15 minutes. Knead lightly for 1 minute. Place dough in
lightly greased large bowl to rise till doubled about 30-45 minutes.
Meanwhile, combine wine, soy sauce, hoi sin sauce, and chili paste
in small bowl. Combine cornstarch and water in another small bowl.
Add peanut oil to a hot wok. Stir fry garlic, ginger, and onions
for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts.
Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes.
Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch
and water; add to vegetables, stirring quickly while mixture
thickens. Cook 1 minute and remove from heat to cool. When dough
is doubled, punch down. Turn onto lightly floured surface and
knead for 5 minutes. Split dough into quarters. Roll each quarter
into 3" long cylinder. Split each cylinder into 6 pieces. Flatten
and stretch pieces to 3-1/2 to 4" circles. Place 1 tablespoon of
filling in the center. Take up sides and pinch together in the
middle. Place on wax paper with pinched side down on steamer rack.
Place filled steamer rack and remaining filled buns in oven with
1-1/2 cups of boiling water to rise for 30 minutes. Steam for 20


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