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Steamed little buns of farro, bok choi, ginger, sesame, green onion, etc.

Makes about 16 vork buns

for the dough
2 tsp yeast (or one packet active dry yeast)
1 – 1 1/4 cups warm water (or milk if not vegan)
1 tbs oil
3 cups all-purpose flour
1/2 tsp salt
1 tsp sugar

for the filling
1 1/2 cups cooked farro
4-6 mushrooms, chopped
1-2 cups chopped bok choi
1 carrot, minced
1 tbs sugar
2-4 tbs soy sauce
1 tbs sesame oil
1 tbs shaoxing rice wine or mirin
1 tsp grated ginger
3 green onions, finely sliced
3 garlic cloves, minced
pinch of salt (taste before adding)
1-2 tbs cornstarch to help thicken the sauce

for the dipping sauce
1/4 cup soy sauce
1/4 rice vinegar
1/2 tsp sugar
1 tsp toasted sesame oil
1 green onion, finely sliced
1/4 chili sauce (optional–I used chinese fermented black bean and chili sauce)

Prepare the dough
1) Mix flour and salt together
2) Mix water, sugar, yeast and oil together. Let sit for about 5 min and then and add to flour. (The original, non-vegan version uses milk instead of water and results in a fluffier bun.)
3) Use a Kitchenaid or stir till a craggy clump and then dump onto clean counter and knead about 5 minutes
4) Cover with plastic and a tea towel and let rise 1-2 hours. 2 hours is best.

Assembly and cooking
1) Add all the filling ingredients together, mix and set aside.
2) After rising, punch dough down and dump onto a floured counter to knead for a few seconds. It should be a little sticky.
3) Cut the dough in half and shape one of the halves into a long log around 5 cm in diameter. Pull off bits of dough with your fingers into equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using small thin rolling pin. Here is a good video tutorial. Recommended to watch!!
4) Place 1 heaping tbs of filling in the center of the wrapper and seal using the technique shown at the end of this video. This is a lot easier than it looks!
5) Pour some cold water in a steamer (or wok with steamer cage).
6) Place a piece of baking parchment (or use a lettuce leaf in a pinch) onto the steamer or the buns will stick. Steam 3 or 4 buns at a time with plenty of space as they will expand.
7) Steam for 15 minutes.
8) Turn off the heat and wait for a couple minutes before taking them out. Repeat with remaining dumplings. Leftover dough can be frozen for next time.

Serve hot with yummy dipping sauce and some hot tea!
After steaming, you can fry the bottom of the buns in a wok with olive oil so the bottom gets crispy. This makes them even more delicious.



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