Veg Bau Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
DOUGH
1 package: Yeast,
1 cup: Warm water,
1 tbsp: Sugar,
2 tbsp: Oil,
1 tsp: Salt,
2 3/4 cup: Flour,
1 tbsp: Butter, if baked
FILLING
1/4 lbs: Mushrooms,
1 small: Onion, chopped
1 Clove: garlic, minced
1 tsp: Fresh ginger, minced
1/2: Bamboo shoots, chopped
2: Green onions, sliced w/tops
3 tbsp: Soy sauce,
1 tbsp: Dry sherry,
1 tsp: Sugar,
1/4 cup: Water,
1 tbsp: Cornstarch,
1 tbsp: Oil,
1 tbsp: Sesame oil,
Directions:
Dough: In large bowl, dissolve yeast in the warm water; blend in
sugar, oil and salt. Let stand until bubbly (about 15 minutes). Add
flour and mix until dough holds together. Place dough on a lightly
floured board and knead until smooth and elastic (about 8 to 10
mins). Turn dough over in a greased bowl; cover and let rise in a
warm place until doubled (about 1 hour). Filling: Heat 1 T oil in a
wide frying pan over high heat. Add mushrooms, onion, garlic and
ginger and stir-fry for 3 mins. Add bamboo shoots, cashews and green
onions and cook for 2 mins. Combine soy sauce, sherry, sugar, water
and cornstarch in a small bowl. Pour in pan, cook and stir until
sauce bubbles and thickens. Stir in sesame oil remove from heat and
cool. Turn dough out onto a lightly floured board and knead for 1
minute. Cut dough into 12 equal pieces. Roll each piece into a 4 1/2
inch round. Press outside edge to make it slightly thinner than the
rest of the round. Place about 2 T filling in center. Pull edges of
dough up around filling and twist to seal. To steam: Place each, seam
down, on a 2 inch square of foil and place on a cookie sheet. Cover
and let rise until puffy and light (30 mins). Set with foil, in a
single layer in a steamer over boiling water. Cover and steam for 15
mins. Serve warm. Or let cool, wrap and refrig or freeze. To reheat
steam buns about 5 - 10 mins. To bake: Place buns about 2 inches
apart on a greased cookie sheet. Cover and let rise about 30 mins.
Melt butter, brush over tops. Bake at 350 degrees until bottoms brown
(15 mins). Per serving: steam - 6 grams protein/195 calories, bake -
6 grams protein/200 calories.
Makes 12 buns
From: Terri Woltmon Date: 14 Apr 94
Submitted By DALE SHIPP On 06-16-95
Source from luhu.jp
sugar, oil and salt. Let stand until bubbly (about 15 minutes). Add
flour and mix until dough holds together. Place dough on a lightly
floured board and knead until smooth and elastic (about 8 to 10
mins). Turn dough over in a greased bowl; cover and let rise in a
warm place until doubled (about 1 hour). Filling: Heat 1 T oil in a
wide frying pan over high heat. Add mushrooms, onion, garlic and
ginger and stir-fry for 3 mins. Add bamboo shoots, cashews and green
onions and cook for 2 mins. Combine soy sauce, sherry, sugar, water
and cornstarch in a small bowl. Pour in pan, cook and stir until
sauce bubbles and thickens. Stir in sesame oil remove from heat and
cool. Turn dough out onto a lightly floured board and knead for 1
minute. Cut dough into 12 equal pieces. Roll each piece into a 4 1/2
inch round. Press outside edge to make it slightly thinner than the
rest of the round. Place about 2 T filling in center. Pull edges of
dough up around filling and twist to seal. To steam: Place each, seam
down, on a 2 inch square of foil and place on a cookie sheet. Cover
and let rise until puffy and light (30 mins). Set with foil, in a
single layer in a steamer over boiling water. Cover and steam for 15
mins. Serve warm. Or let cool, wrap and refrig or freeze. To reheat
steam buns about 5 - 10 mins. To bake: Place buns about 2 inches
apart on a greased cookie sheet. Cover and let rise about 30 mins.
Melt butter, brush over tops. Bake at 350 degrees until bottoms brown
(15 mins). Per serving: steam - 6 grams protein/195 calories, bake -
6 grams protein/200 calories.
Makes 12 buns
From: Terri Woltmon Date: 14 Apr 94
Submitted By DALE SHIPP On 06-16-95
Source from luhu.jp