Vegan Pan Fried Mushroom + Chive Buns
Ingredients
- 1/4 tsp yeast
- 1 tsp sugar
- 1/2 cup warm water
- 11/4 cup all-purpose flour more for dusting
- 1/2 tsp baking powder
- 1/6 tsp salt
- 1 tsp oil
- mushroom + chive filling
- 100 g chives diced
- 2 garlic cloves
- 1/2 inch ginger
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp chinese cooking wine
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp salt
- reserved mushroom water sub for vegetable stock or water
Preparation
Soak the dried shiitake mushrooms and walnuts overnight to soften
In a measuring cup mix water, sugar and yeast
Let sit for a few minutes until foamy
Mix the dry ingredients together then pour in the yeast mixture and oil
Mix until a sticky dough forms
Pour out onto a floured work surface
With floured hands, knead the dough for 3-4 minutes, dusting with flour whenever it starts to stick
You should get a dough that is smooth, no longer sticky and springs back when you poke it
Shape into a ball and let rise covered with a kitchen towel in an oiled bowl for 1 hour or until doubled in size
Add all the filling ingredients into a food processor and pulse until you reach your desired texture
Fewer pulses for a chunkier filling and vice versa
If it seems too dry, add in the reserved mushroom water a tablespoon at a time
On a floured working surface, divide the dough into 8-10 equal parts
Roll each part into a small rectangle, fold the opposite sides towards the center and turn upside down
Pinch down the sides of the dough and rotate to produce a smooth round ball
Cover the dough with a kitchen towel to prevent them from drying out
Flatten each ball of dough into a small round
Then start to roll only the edges of the dough, rotating the round 45° after each roll
The edges should be thinner than the center