Vegetarian Steamed Buns 酸菜素包

Ingredients
Makes 8 buns


For the dough:

• 135g lukewarm water
• 3/4 tsp active dry yeast
• 250g unbleached all purpose flour
• 1 tsp sugar
• 1/4 tsp salt
• 1 tsp vegetable oil
• 1/2 tsp baking powder

For the filling:

• 3 cups Chinese pickled mustard green, finely chopped
• 1 cup spiced dry tofu,  finely chopped
• 1 bag (50g) vermicelli, soaked and chopped
• 5 Chinese fungus, soaked and chopped
• 2 scallions, chopped
• 1 tsp minced ginger

Seasonings:

• 1/4 tsp sugar
• 1/4 tsp white pepper powder
• 2 tsp salt
• 3 tbsp sesame oil

Method


For the filling:

1. Heat a skillet over high heat for 30 seconds, add 2 tsp oil, and stir-fried the  mustard greens, bean curd for about 5 minutes, then add in the vermicelli, fungus, scallions, and ginger.  
2. Add all seasoning ingredients to the mustard greens mixture, and stir very well. Set aside to cool.

Prepare the buns:

1. Dissolve the yeast in lukewarm water in a small bowl.
2. Mix all ingredients in a large bowl with the yeast mixture until all is blended, and then knead the dough until it's smooth, around 5 minutes.
3. Let the dough rest for 5 minutes in the bowl. Cover it with plastic wrap or a lid.
4. Roll the dough into a cylinder 16" long, and cut into 2" pieces (8 pieces in total.)
5. Roll each piece into a ball.
6. Work with one piece at a time; cover those not being used with a damp cloth.
7. Press a ball down lightly, then roll into a 4"  diameter circle with a roller pin.
8. Place 2 tbsp filling in center of the circle.
9. Bring up sides to cover filling and meet on top, pinch and seal closed with a twist.  Repeat for all 8.
10. Place the buns on the square baking papers. (Cut the parchment paper in squares slightly bigger than the buns.)
11. Spread the buns on the steamer and pour some warm water in the bottom of the steamer. Cover the steamer, and let the buns rise for 15 minutes.
12. After the final rise, turn on the steamer and steam the buns for 15 minutes until it's cooked.
13. Serve immediately.

Dried Chinese fungus (cloud ears)