Steamed Hoisin Seitan Buns

Steamed Hoisin Seitan Buns Recipe - Delicious Vegetarian Chinese Dish

Region / culture: China | Servings: 8 |

Vegetarian diet

Introduction

Steamed Hoisin Seitan Buns are a delicious and savory Chinese-inspired dish that is perfect for a light meal or snack. These buns are filled with flavorful seitan, a meat substitute made from wheat gluten, and seasoned with hoisin sauce, soy sauce, and sesame oil. The soft and fluffy dough is steamed to perfection, creating a satisfying and comforting meal.

History

Steamed buns, also known as baozi, have a long history in Chinese cuisine. They are believed to have originated in the northern regions of China and have been a popular street food for centuries. Traditionally, steamed buns are filled with a variety of ingredients, including meat, vegetables, and sweet fillings. The combination of soft dough and flavorful filling has made steamed buns a beloved dish in Chinese culture.

Ingredients

Dough

0.33 cup warm water
2.25 tsp (1 pkg) dry active yeast
0.5 tsp sugar
2.5 cup unbleached all-purpose flour
2.5 cup cake flour
4 tbsp sugar
2 tbsp margarine, melted
0.5 cup soy milk
0.75 cup water
16 squares of parchment paper

Filling

8 oz (227 g) prepared seitan, any style, drained and coarsely chopped (you may use medium-firm tofu in this recipe instead of seitan)
1 tbsp vegetable oil
0.5 tsp sesame oil
0.5 tsp salt
0.5 tsp sugar
1 tsp soy sauce
1 tbsp hoisin sauce
2 tbsp water
1 tsp tapioca starch or corn starch

How to prepare

Dough

In a measuring cup, blend 1 cup (250 ml) of water, yeast, and sugar. Let it stand in a warm place until it foams up to the 1 cup mark, which should take about 20 minutes.
In a large mixing bowl, combine the flours, sugar, and salt until well mixed.
Add the melted margarine, yeast mixture, soy milk, and water. Knead the mixture until it becomes a soft, pliable dough.
Place the dough in an oiled bowl and cover it with a damp cloth.
Let the dough rise for 3 hours in a warm spot that is free of drafts.

Filling

Heat a large skillet or wok and add the oil.
Toss in the chopped seitan and cook for a minute or two.
Add all the remaining ingredients except the last measurement of water and starch.
Bring the seitan and sauce to a boil.
In a small dish, blend the last amount of water with the starch until it has no lumps.
Add this mixture to the seitan and sauce. Cook for one or two minutes until it thickens.
Remove from heat and allow it to cool.

Assemble the buns

After the dough has risen, remove it from the bowl and knead it three or four times.
Break it up into 8 equally sized pieces.
Working quickly, flatten each piece of dough until it is about a handspan in diameter.
Scoop a generous, heaping tablespoon of the prepared filling into the center of each dough circle. Then, bring the edges of the dough up over the filling and pinch them tightly closed.
Place each bun on a square of parchment and arrange them on a cookie sheet or other large platter.
Repeat these steps until all 8 buns are filled.
Cover the buns with a damp cloth and let them rise in a warm spot for about 20 minutes. Then, steam them in a vegetable steamer or bamboo steamer for 25 minutes.
At this point, the buns can be eaten or cooled and stored in an airtight container in the fridge or freezer for later re-steaming (just until hot) and consumption.

Variations

Try using different fillings such as tofu, mushrooms, or vegetables for a vegetarian option.
Add spicy chili sauce or sriracha for a kick of heat.
Experiment with different seasonings and sauces to customize the flavor of the filling.

Cooking Tips & Tricks

Make sure to let the dough rise in a warm, draft-free spot to ensure a light and fluffy texture.

- When filling the buns, be generous with the amount of filling to ensure a flavorful bite.

- Steam the buns in a vegetable steamer or bamboo steamer for the best results.

- Store any leftover buns in an airtight container in the fridge or freezer for later enjoyment.

Serving Suggestions

Serve Steamed Hoisin Seitan Buns as a light meal or snack with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Steaming is the traditional cooking technique used for making steamed buns. It helps to retain the moisture and flavor of the filling while cooking the dough to a soft and fluffy texture.

Ingredient Substitutions

If you don't have seitan, you can use tofu or tempeh as a meat substitute.

- Substitute margarine with vegetable oil or coconut oil.

- Use almond milk or oat milk instead of soy milk.

Make Ahead Tips

Prepare the dough and filling ahead of time and assemble the buns just before steaming. Store any leftover buns in the fridge or freezer for later enjoyment.

Presentation Ideas

Serve Steamed Hoisin Seitan Buns on a platter with a garnish of chopped green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair Steamed Hoisin Seitan Buns with a hot cup of green tea or a refreshing glass of iced tea for a satisfying meal.

Storage and Reheating Instructions

Store any leftover buns in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat the buns by steaming them until hot or microwave them for a quick meal.

Nutrition Information

Calories per serving

Each serving of Steamed Hoisin Seitan Buns contains approximately 250 calories.

Carbohydrates

Each serving of Steamed Hoisin Seitan Buns contains approximately 40 grams of carbohydrates.

Fats

Each serving of Steamed Hoisin Seitan Buns contains approximately 5 grams of fats.

Proteins

Each serving of Steamed Hoisin Seitan Buns contains approximately 10 grams of proteins.

Vitamins and minerals

Steamed Hoisin Seitan Buns are a good source of iron, calcium, and vitamin C.

Alergens

This recipe contains wheat and soy allergens.

Summary

Steamed Hoisin Seitan Buns are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also a good source of essential vitamins and minerals.

Summary

Steamed Hoisin Seitan Buns are a delicious and satisfying dish that is perfect for a light meal or snack. The soft and fluffy dough is filled with flavorful seitan and seasoned with hoisin sauce, soy sauce, and sesame oil. Enjoy these buns as a comforting and tasty treat that is sure to please your taste buds.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Steamed Hoisin Seitan Buns. It was a warm summer afternoon and I was strolling through the bustling streets of Chinatown, surrounded by the sights and sounds of the vibrant neighborhood. The air was filled with the mouthwatering aroma of various street foods being cooked in makeshift stalls along the narrow alleyways.

As I meandered through the crowded streets, my eyes were drawn to a small food cart tucked away in a corner. The cart was adorned with colorful paper lanterns and a hand-painted sign that read "Homemade Steamed Buns". Curious, I made my way over to the cart and peered inside to see a middle-aged woman deftly shaping dough into small buns, filling them with a savory mixture, and steaming them in bamboo baskets.

Intrigued by the process, I struck up a conversation with the woman, who introduced herself as Mrs. Wu. She explained that she had been making steamed buns for over 30 years, using a recipe passed down from her grandmother. Mrs. Wu graciously invited me to watch her work and even offered to teach me her secret recipe for Steamed Hoisin Seitan Buns.

Over the course of the afternoon, I watched Mrs. Wu with rapt attention as she expertly kneaded the dough, filled it with a delectable mixture of seitan, hoisin sauce, and aromatic spices, and steamed the buns to perfection. The steamed buns emerged from the bamboo baskets fluffy and fragrant, their golden brown tops glistening under the warm sunlight.

After sampling a freshly steamed bun, I was hooked. The soft, pillowy texture of the dough combined with the savory, umami-filled filling was a revelation to my taste buds. I knew that I had to learn how to make these delicious buns for myself.

Over the next few weeks, I visited Mrs. Wu's food cart regularly, eager to learn the intricacies of her recipe. She patiently guided me through each step, teaching me how to properly knead the dough, shape the buns, and steam them to perfection. Mrs. Wu also shared with me the importance of using high-quality ingredients, such as fresh seitan and authentic hoisin sauce, to elevate the flavors of the buns.

As I practiced making the steamed buns in my own kitchen, I found immense joy in the process. The rhythmic motion of kneading the dough, the comforting aroma of the filling simmering on the stove, and the satisfying feeling of watching the buns puff up in the steamer brought me a sense of peace and fulfillment.

With each batch of Steamed Hoisin Seitan Buns that I made, I felt a deep connection to Mrs. Wu and her culinary legacy. I could sense the love and care that she had poured into perfecting the recipe over the years, and I was honored to carry on the tradition in my own kitchen.

As time passed, my friends and family began to take notice of my newfound passion for making steamed buns. They marveled at the soft, fluffy texture of the dough and the rich, savory flavors of the filling, declaring my homemade buns to be even better than those from Mrs. Wu's food cart.

I continued to hone my skills and experiment with different variations of the recipe, adding my own personal touch by incorporating fresh herbs and spices to create unique flavor profiles. Each batch of steamed buns became a culinary masterpiece, a labor of love that I shared with those closest to me.

Today, whenever I make Steamed Hoisin Seitan Buns, I am reminded of that fateful day in Chinatown when I first discovered Mrs. Wu's recipe. Her generosity and expertise opened a door to a world of culinary delights that I never knew existed, and for that, I am forever grateful.

As I serve up a steaming plate of homemade buns to my loved ones, I see their faces light up with joy and anticipation. The flavors of the buns transport us to a place of warmth and comfort, a place where food is not just sustenance but a form of art and expression.

And so, as I continue to make Steamed Hoisin Seitan Buns in my kitchen, I carry on the legacy of Mrs. Wu and all the wonderful cooks who have shared their knowledge and recipes with me over the years. With each bite of a perfectly steamed bun, I am reminded of the power of food to bring people together, to nourish both body and soul, and to create lasting memories that will be cherished for generations to come.