Steamed Teriyaki Buns
From jo_jo_ba 15 years ago
- 20 minutes to make
- Serves 4
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. Read more A stint in the steamer later and you have succulent, filling and whole wheat dumplings on your hands! Makes about 16, 4 per serving. See less
Ingredients
- ---Dough--- shopping list
- 2 1/4 tsp yeast shopping list
- 1 tsp sugar shopping list
- 1 cup warm water, divided shopping list
- 1 cups vital wheat gluten flour shopping list
- 2 cups whole-wheat flour shopping list
- ---Filling--- shopping list
- 1/2 cup + 2 tbsp boiling water shopping list
- 1 tbsp ketchup (I have low-carb on hand, use what you have!) shopping list
- 3 tbsp low-sodium soy sauce shopping list
- 2 tbsp rice vinegar shopping list
- 2 tsp brown sugar shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp each onion powder and ground ginger shopping list
- pinch crushed red pepper flakes shopping list
- 1 cup dry TVP granules shopping list
- 4 oz water chestnuts, minced shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
sounds great!
herby
in Albany loved it
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This sounds fantasic! :D
Thanks for the post.
shandalulu
in West Valley City loved it
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