Mr. Chica and I always ring in the new year with Chinese food. This past new year's eve was no exception.
Since we ran a 10.5K race I prepped the Char Sui Bao (aka steamed buns) the day before. That turned out to be a stroke genius. I finished the course 1 hour and 9 minutes and for 48 hours after hobbled around on sore legs. So having buns ready to eat was a blessing.
You don't have to run 10K to enjoy these tasty little buns. So what are you waiting for? Get started!
The recipe below is vegan friendly version of Cooking Light's Steamed Pork Bun recipe.
1 cup textured soy nuggets soaked in 3 cups of hot water
1 teaspoon Five Spice Powder
3/4 cup sliced green onions
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1/2 tablespoon Bragg's Liquid Aminos
1 1/2 teaspoons honey (omit the honey and it is vegan)
Lightly spray a pan with oil and add green onions, garlic and ginger. Sautee for two minutes then add the remaining filling ingredients and mix. Then remove from heat.
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
As you can see I do 8. I like big buns.....please feel free to insert your best Sir-Mix-A-Lot jokes here.
Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.