You can make these yummy soft buns with any filling. My mom likes five spice tofu with chives, but unfortunately I only found smoked tofu, which is a little strong. I filled half with the chives, and half with dumpling filling (beef & tofu). Bill likes the meat buns :)
Makes 20 buns
filling (for 10 buns):
2 cups chives, finely chopped
1 piece of flavored pressed tofu, finely chopped
1 oz mung bean noodles, cut to pieces
2 tbsp soy sauce
1 tsp sesame oil
1/2 cup warm water
1 tbsp honey
2 1/4 tsp quick rise yeast
3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup almond milk
|Asian chives are larger|
In a small bowl, mix together warm water, honey, and yeast. Let it sit for five minutes, until bubbling. Mix flour and salt in the stand mixer. Add the yeast mixture and almond milk. Knead with dough hook for five minutes. Dust with with flour and hand knead a couple times until smooth. This is a very soft dough. Let it rise in an oiled bowl for an hour or until doubled.
Divide dough into 20 pieces and cool in the refrigerator. Take four pieces out at a time. Roll each pieces out and fill with 2 or 3 spoonfuls of chive mixture.
Gently gather dough together while lightly pull upwards. Press dough together to ensure seams are closed. Keep in refrigerator until ready to steam, or freeze to enjoy later.
Line the steamer. (My steamer came with the rice cooker). Steam in rice cooker for 30 minutes, or the time to cook one cup of rice. If frozen, cook for 45 minutes, or the time to cook one and a half cup of rice.
If you've cooked them but can't eat all of it, they can be refrigerated and reheated in the microwave. Easy lunch!