Vegetarian Steamed Buns

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We make a vegetarian filling that is heavy on the mushrooms, with cellophane noodles and cabbage to add body and texture. We like to use white-beech mushrooms, but if you cannot find them, you could substitute king trumpet or oyster mushrooms, or any other firm, meaty variety.

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  • 10

Ingredients

  • Filling:
  • Dough
  • 4 tablespoons sugar
  • 1 cup warm water
  • 1 1/2 teaspoon instant yeast
  • 3 1/4 cups all-purpose flour
  • 2 tablespoons canola oil, plus more for oiling bowl
  • 1 1/2 teaspoons baking powder
  • 2 ounces cellophane noodles
  • 2 tablespoon canola oil
  • 1 cup fresh wood ear mushrooms, julienned
  • 1 1/2 cups 'hon shimeji' (white beech) or oyster mushrooms, cut into small pieces
  • 1 cup thinly sliced green cabbage
  • 1/3 cup finely diced fresh water chestnuts or jicama
  • 1 1/2 tablespoons vegetarian stir-fry sauce*
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Preparation

Step 1

1. Make the dough as directed in 'Chicken Steamed Buns' recipe.

2. Place the cellophane noodles in a bowl, add very hot water to cover, and let stand for 10 to 15 minutes, until softened. Drain and set aside.

3. In a large frying pan, heat the oil over high heat. When the oil is shimmering, but not smoking, add all of the mushrooms and sauté for 4 to 5 minutes, until slightly softened. Add the cabbage and sauté for 3 to 5 minutes longer, until the cabbage has just wilted.

4. Remove from the heat and transfer to a large bowl. Add the water chestnuts, noodles, stir-fry sauce, sesame oil, sugar, salt and pepper and stir to mix well. Taste and adjust the seasoning if needed. Spread the filling out on a rimmed baking sheet and allow to cool completely.

5. Fill, steam and serve the buns as directed for the chicken-filled buns.

* Often labeled "vegetarian oyster sauce," this is a vegetarian alternative to traditional oyster sauce with shiitake mushrooms standing in for the oysters. It is deep brown and has a rich, savory-sweet flavor. Check the label before buying; lesser companies often boost the flavor of their sauce with MSG. Once opened, it will keep, refrigerated, for many months

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