Welcome to the Year of the Monkey!!
Chinese New Year is a time to be with family and friends, and to eat lots of food. This year I am going to enjoy a quiet celebration but I am going to make sure to have as many amazing dishes as possible, starting with vegetable buns.
This is a take on the popular bbq pork buns, but as I don’t eat pork anymore I decided to make a vegetarian version. I am so excited that I was able to make these with gluten free flour and they turned out so lovely I can not notice any difference with this version.
They remind me of living in China and buying these off of the street venders that came out every night. These were also great to eat in the morning on the way to work. They are filling and easy to eat on the go.
These are a nice alternative to fried dumplings as these are steamed leaving the oil to the minimum. I decided not to cook the vegetable first as I wanted the extra crunch from the vegetable, but you can certainly cook the vegetable before hand, just make sure to cool them before adding to the the dough rounds. If you want some added protein tofu is a great addition.
I hope everyone has a wonderful time celebrating Chinese New Year, I plan to go down to Chinatown on Valentines Day when the Dragon Dance will occur.
- 1¼ Cups gluten free flour
- 1 Tsp instant yeast
- 1½ Tbsp white sugar (optional, depends if you prefer a sweeter bread)
- ½ Tsp baking powder
- ¼ Tsp salt
- 1 Tbsp vegetable oil
- ½ Cup and 1½ Tbsp warm dairy-free milk, I suggest rice milk or for more flavour coconut milk
- 1 Carrot
- ¼ Red cabbage
- ½ onion
- 5 Sprigs green onion
- 2-3 Mushrooms
- 2-3 Cloves garlic
- ½ Tbsp ginger
- 1½ Tbsp tamari soy sauce
- 1 Tbsp rice vinegar
- ½ Tsp sesame oil
- 1 Tsp vegetable oil
- Tofu (optional)
- Prepare warm milk to around 35 °C. Mix the yeast and sugar with the milk and set aside for around 5 minutes. If you do not want sugar, just skip it.
- Prepare all dry ingredients in a bowl of stand mixer, with a dough hook attached . Pour the yeast mix slowly into the bowl and mix on low until combined. Turn mixer up to medium and knead for 5 minutes until dough comes together as one ball.
- Once dough is combined transfer to a lightly oiled bowl and cover with tea towel. Let sit in draft-free warm place until doubled its fixed, at least 1 hour.
- Transfer dough onto a lightly floured surface.
- Divide the dough into quarters and then cut those pieces into quarters.
- Roll the small dough into round wrapper with thinner edges using your hands. (see photos)
- Making the filling:
- Chop up all vegetable into tiny pieces, add in wet ingredients and mix together.
- Cook in wok for 5- to 10 minutes. (optional)
- Chill in refrigerator until ready for use.
- Making Baozi:
- Fold the boazi one by one. (see photos)
- Brush some oil on the bottom of each baozi and put them into the steamer. Let rise for a further 30 minutes in a warm draft-free place.
- Heat up water in wok and place steamer on top, wait until water is at boiling point before adding baozi to steamer, cover with lid. Steam buns for 8 minutes, then remove steamer from heat and let sit for 2 more minutes before serving.
- Will keep for one week in refrigerator or freeze for 1 month.