Steam Bun (veggie Filling) With A Half Salad Recipe

Make the dough

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant dry yeast, 2 tbs granulated sugar, and 1 tsp salt. Mix briefly. Add 1 cup warm water and 2 tbs vegetable oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels dry, add up to 1/4 cup additional water a tablespoon at a time. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare the filling

While dough rises, heat 1 tbs neutral oil in a skillet over medium heat. Add 2 tsp minced garlic and 1 tsp minced ginger and sauté 30 seconds until fragrant. Add 1 cup finely chopped shiitake mushrooms and cook 3–4 minutes until softened and most liquid has evaporated. Add 2 cups finely shredded napa cabbage and 1/2 cup grated carrot; cook 3–4 minutes until cabbage wilts and releases moisture. Stir in 3 tbs thinly sliced green onions, 3/4 cup crumbled firm tofu, 2 tbs light soy sauce, 1 tbs vegetarian oyster/mushroom sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper, and 1/2 tsp salt. Cook another 1–2 minutes so flavors meld and cornstarch binds the mixture. Taste and adjust seasoning. Remove from heat and let filling cool to room temperature before assembling (important so buns don’t get soggy).

Form buns

After dough has doubled, punch down and turn onto a lightly floured surface. Divide dough into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a ball, then flatten into a 4-inch round, making the center slightly thicker than the edges. Place about 1 1/2 to 2 tbs of cooled filling in the center of each round. Pleat or fold edges to seal the bun — either pinch to close for a closed bun or fold and twist to make a top-sealed bao. Place each bun seam-side down on a 2x2-inch square of parchment (or small bun liner). Arrange buns on a steamer tray leaving about 1–1.5 inches between them to allow expansion. Let the formed buns rest for 15–20 minutes to relax and puff slightly.

Steam the buns

Prepare a steamer (bamboo or metal) with simmering water. Bring water to a gentle boil then reduce to maintain steady steam. Place the steamer basket over the pot and steam buns in batches if necessary. Steam covered for 12–14 minutes for 12 buns (10–12 minutes for smaller buns). Do not open the lid during steaming. After time is up, turn off heat and let buns sit covered for 2 minutes to prevent collapse. Carefully remove buns and place on a cooling rack for 1–2 minutes before serving.

Finish and serve

If desired, brush tops lightly with a few drops of oil to add sheen. Serve buns warm with optional soy dipping sauce (mix 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and a pinch of sugar) and the half salad on the side.

While buns are proofing or steaming, assemble the half salad. In a small bowl whisk together 1 tsp olive oil, 1 tsp rice vinegar, 0.5 tsp soy sauce, 0.5 tsp honey or agave, a pinch (0.25 tsp) salt and 1/8 tsp freshly ground black pepper to make the dressing.

In a medium bowl combine 2 cups mixed salad greens, 1/4 cup thinly sliced cucumber, 1/4 cup halved cherry tomatoes, and 1/4 cup julienned carrot. Toss with the dressing until lightly coated. Sprinkle 1/2 tsp toasted sesame seeds over the top. Keep chilled until ready to plate alongside the steam buns.

Brew the tea: place 2 jasmine tea bags in 2 cups hot water (around 175–185°F / 80–85°C) and steep 3–4 minutes for a bright but not bitter brew. Remove tea bags.

Sweeten if desired by stirring in 1 tsp simple syrup while still warm. Add 1 cup cold water to the brewed tea to bring it down to a drinking temperature appropriate for iced tea.

Fill a serving glass with ice (about 1 cup), pour the diluted tea over the ice, garnish with an optional lemon slice, and serve cold alongside the steam buns and salad.