Recipe

Steamed Teriyaki Buns Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 months, 3 weeks ago My riff off of Chinese Dim Sum but with a Japanese teriyaki flavour inside. Instead of using meat I made a blend of TVP (Textured Vegetable Protein) granules and crunchy, diced water chestnuts with a sweet and spicy BBQ-style teriyaki sauce. A stint ... More Prep:250m Cook:20m Servings:4	Jo_jo_ba
	sweet bready chewy wheaty crunchy veggie hot warm soft sweet bbq sour saucy meaty sugary doughy tomatoey

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herby

shandalulu

Ingredients

---Dough---

2 1/4 tsp yeast

1 tsp sugar

1 cup warm water, divided

1 cups vital wheat gluten flour

2 cups whole-wheat flour

---Filling---

1/2 cup + 2 tbsp boiling water

1 tbsp ketchup (I have low-carb on hand, use what you have!)

3 tbsp low-sodium soy sauce

2 tbsp rice vinegar

2 tsp brown sugar

2 cloves garlic, minced

1 tsp each onion powder and ground ginger

pinch crushed red pepper flakes

1 cup dry TVP granules

4 oz water chestnuts, minced

Directions

Combine yeast, sugar and 1/3 cup warm water in a small bowl. Allow to stand 10 minutes, until foamy.

In a large bowl (or stand mixer fitted with dough hook), combine flours, remaining water and yeast mixture.

Mix well until hydrated, then knead (by hand or mixer) for 6-7 minutes, until smooth and elastic.

Place dough in a lightly greased bowl, cover and allow to rise 3 hours.

Meanwhile, combine boiling water through red pepper flakes in a microwaveable bowl.

Stir in TVP granules and microwave 1 minute.

Allow to stand 15 minutes, until hydrated. Stir in water chestnuts.

Punch down risen dough and turn out onto a floured surface,

Roll into a log, and cut dough into 16 equal pieces, rolling each into a ball.

Flatten each ball into a 3" circle.

Cover the dough pieces you aren't working with to keep them from drying out.

Place a heaping teaspoon of rehydrated filling mixture in center of each dough round.

Gather up edges to enclose the filling, twisting edges together and pressing to seal (this takes some practice... keep trying!).

Repeat with remaining dough and filling.

Line a steamer basket (either bamboo or metal works) with perforated parchment, cheesecloth or cabbage leaves.

Place as many buns as will fit (at least 1" apart) on the lining.

Place the remaining buns in the fridge or freeze for later cooking (to cook, thaw completely and proceed with recipe).

Cover steamer and cook buns 20 minutes.

Serve immediately. Leftovers can be refrigerated 1 day or frozen 1 month.

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Comments

jo_jo_ba 2 months, 3 weeks ago said:
Amount Per Serving
Calories: 472.0
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 744.3 mg
Total Carbs: 70.9 g
Dietary Fiber: 13.1 g
Protein: 46.6 g

shandalulu 2 months, 3 weeks ago said:
This sounds fantasic! :D
Thanks for the post.

herby 2 months, 3 weeks ago said:
Sounds great!

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