Vegetarian Steamed Buns (Baozi)

Ingredients

• 3 cups All-purpose flour
• 2 1/4 teaspoons Instant dry yeast
• 1 tablespoon Sugar
• 1 cup Warm water
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 14 oz Firm tofu
• 1 cup Shitake mushrooms
• 1 cup Napa cabbage
• 1/2 cup Carrot
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Ginger
• 2 tablespoons Green onions

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 2 1/4 teaspoons of instant dry yeast, and 1 tablespoon of sugar. Add the 1 cup of warm water and 2 tablespoons of vegetable oil. Mix with a spoon or your hands until a shaggy dough forms.
2. 2Turn the dough out onto a clean, lightly floured surface. Knead the dough for 5-7 minutes until it is smooth and elastic. Place the kneaded dough into a bowl that has been lightly greased with vegetable oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
3. 3While the dough is rising, prepare the filling. Crumble the 14 oz of firm tofu into a large skillet or wok. Add 1 tablespoon of vegetable oil to the skillet. Cook the tofu over medium-high heat (around 400°F or 200°C) for 5-7 minutes, stirring occasionally, until it is lightly browned.
4. 4Add the 1 cup of shiitake mushrooms, 1 cup of napa cabbage, 1/2 cup of carrot, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of ginger, and 2 tablespoons of green onions to the skillet with the tofu. Cook for another 5-7 minutes, stirring frequently, until the vegetables have softened slightly.
5. 5Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 12 equal portions.
6. 6On a lightly floured surface, roll each portion of dough into a circle that is about 4 inches in diameter. Spoon about 2 tablespoons of the prepared filling into the center of each dough circle.
7. 7Carefully bring the edges of the dough up and around the filling. Pinch the edges together firmly to seal the filling inside, creating a bun shape. Place each formed bun onto a small square of parchment paper.
8. 8Arrange the buns in a steamer basket, making sure to leave about 1 inch of space between each bun so they do not stick together as they steam. Place the steamer basket over a pot of simmering water. Steam the buns for 15-20 minutes, or until they are puffed up and cooked through. Serve the buns hot.

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