This was a big hit, even with the boys. The filling was really good and combined well with the slightly sweet bun.
The dough was really easy and easy to work with:
Dissolve 1 1/4 tsp yeast in 1/2 c warm water. Let fizz then mix with 1 c flour. Form in to a rough ball, cover and let rise in warm place for an hour.
Disolve 1Tb oleo and 3 Tb sugar in 1/4 c hot water. Let it cool a bit. Add 1 1/4 c flour and the water to the yeast mixture and knead until elastic — only took about 5. Use immediately or seal in a container and refrigerate for later use.
- 2/3 c diced seitan
- 2Tb plum duck sauce
- 2Tb tamari
- 6 Tb water
- 1/2 tsp sugar
- 1Tb ketchup
- 2/3 c sliced shitake
- 1/4 c diced water chestnuts
Combine the first five ingredients in a small pan and cook until the juices are largely absorbed and cooked off (about 5). Add the ketchup and shitake and cook another few minutes. Remove from heat and add the chestnuts. The resulting mix should be fairly viscous, if not, cook more.
To assemble, break off slightly larger than a golf ball piece of dough, roll into a ball and hand press into a 4-6 inch round, slightly thicker in the middle, tapering to the edges. Place a heaping tablespoon-ful of the filling in the center of the dough and fold the edges to center, pinching the dough closed on the bottom. Repeat until you cannot. (Should make 6-8.)
Place in a steamer (lined with a few cabbage, lettuce or spinach leaves to keep from sticking) and cook for 10-15 minutes.
Note: Leave some space between the buns, the steamer sides and eachother as the dough expands quite a bit during cooking. Also, this recipe is far easier than it appears (especially if you do the dough the night before).
Served with a sauce of 3Tb tamari, 3Tb rice vinegar, 6Tb water, 2tsp sesame oil, 1 Tb agave syrup and a chopped green onion.