Steamed Dumplings

 Vegan Steamed "Pork" Boa Buns

Makes 30 buns- 3.5 hours including rise time.

CLICK HERE to see the video!

Bun/Boa Dough

4 cups AP flour

3 Tbsp Sugar

1 1/2 tsp Salt

1/3 cup melted Earth Balance

3 1/2 tsp Instant dry yeast

1 to 1 1/2 cup of water

 

Parchment paper-cut into 2-3" squares, make 30

 

Add all ingredients to a large bowl and mix together until a rough dough forms. 

Transfer the dough to the counter, using flour to dust when necessary.

Knead the dough for 10 minutes either by hand or mixer.

( If using a mixer be careful to not over knead, start with 5 minutes and increase time if necessary to attain desired consistency )

The dough should be smooth and elastic. 

Form the dough into a ball and place in an oiled bowl, moving the ball around to cover the dough with a little oil. Cover loosely with plastic and then a kitchen towel. 

Place in a warm spot in the kitchen and proof for one hour.

 Make the filling

 

Vegan "Pork" Filling

 

2 cups of Vegan pork crumbles ( I use Wegmans brand)

** Substitute ground pork, beef or minced shrimp for a non-vegan option**

1/2 small Onion minced fine

1" piece of fresh Ginger, minced almost to a paste

2 large Garlic cloves, minced very fine

1 red Thai chili pepper ( or more to taste)

2 tsp. Sweet soy

 ( or 2 tsp soy mixed with a 1/2 Tbsp or more sugar)

2 tsp. Sesame oil

1 Tbsp Chopped cilantro ( optional)

Approx 1-2 tsp of vegetable oil for binding-omit this when substituting meat or shrimp

 

Mix all of the ingredients together well into a large bowl and add just enough oil that, when using your hands, binds the ingredients together, set aside

After Dough has risen for one hour, punch down the dough and divide into 5 pieces, working with one at a time, while cover the remaining pieces with plastic wrap.

 

Roll each piece, working with one at a time, into a log approx 10" long. Cut each log into 6 pieces or if your using a scale, into 30 gram pieces. 

Roll each piece into a ball and place on a floured sheet pan and cover with plastic wrap. This prevents the dough from forming a crust and inhibiting the rise. Continue until all 30 pieces have been rolled.

Cover with plastic wrap and kitchen towel and set aside to rest and rise for 30-35 minutes. 

While these are rising cut out approx 3x3 inch pieces of parchment, one for each dumpling.

 

Roll each piece of dough out into approximately 3" round, rolling out 3-4, while leaving the remaining pieces covered. 

Using a little water on your finger tips, lightly moisten the edges of each pieces, placing a small amount of filling in the center ( do not overfill)

and shape into your desired shape ( see the videos for instruction if necessary)

Place each finish dumpling onto a parchment square, and place back unto the plastic wrap to cover. Fill all pieces and set aside to rise an additional 35-40 minutes. If you wish to freeze some of the them, then after filling, prior to the remaining 30 minute rise, freeze and when ready to use, defrost, bring to room temp and rise another 35 minutes or so prior to steaming.

Prepare your steamer according to the manufacture and steam for 10 minutes. Enjoy!

 

Dipping Sauce

1/2 tsp minced Ginger

2-3 Tbsp Sweet Soy or more to desired taste

1/3 cup of Soy sauce

1/2 tsp toasted Sesame oil

1 Thai chili pepper minced *optional- to taste

2 scallion, white & green parts, chopped

Combine all ingredients well, and adjust the taste according to your preference