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Category Archives: Chinese

Vegan bánh cuốn

11 Wednesday May 2016

Posted by Zoli in Chinese, gluten free, healthy, quick and awesome, rice, rice noodles, Sauces, vegan, Vegetarian, Vietnamese

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Tags

banh cuon, rice noodle rolls, vegan vietnamese food

banh_cuon-3

banh_cuon-5

Or cheung fun (dim sum). Vietnamese bánh cuốn is usually filled with shrimp or ground pork. I’ve had these shiny, slippery rice noodles plain, served with nothing but a yummy sauce in dim sum restaurants. They were good but I knew there were better vegan options out there.

Experimenting at home, I tried a few different vegan versions–simple avocado and basil, edamame, fried tofu, a mixture of mushrooms, ginger and macadamia nuts sauteed in sesame oil and soy sauce (the winner!), and finally, a vegetarian version with a fried egg sliced into strips. These were all good. Experiment and see what tasty filling you come up with.

If you’ve never made banh cuon or cheung fun before, I recommend watching a few youtube videos or learning from a friend. I just really wanted to make and eat these, so taught myself with youtube, but I do not pretend to be an expert. If you can’t find the premade mix of flour, you can make your own with rice flour and cornstarch. But I’m sure if you have an Asian market near you, you will be able to find this ‘bot banh cuon‘.

Ingredients
serves 2
(increase proportions for more servings, 1 cup of flour makes about 6 rice noodle rolls)
1 cup rice noodle flour (bot banh cuon)
1 cup cold water
olive oil

for sauteed mushroom and nut filling
mushrooms, sliced
cashews or macadamias, finely chopped
1 clove minced garlic
1 equal-sized piece of minced ginger
avocado sliced
1 tsp mushroom soy sauce
1/2 tsp sesame oil
1/2 tsp sugar

to serve
mushroom soy sauce or soy sauce
sweet chili sauce
chili oil
cilantro or spring onion garnish

To make
Note: There are 2 ways to do this–in a steamer with muslin (youtube video here) or in a non-stick frying pan (youtube video here. These are a pork version so skip to minute 3:18). I chose the frying pan method as I found it easiest and this is what I will describe.

1) Prepare the filling first. Either use a simple filling of fried tofu and avocado with fresh herbs like basil and mint. OR, heat up a little oil in a frying pan and quickly sautee sliced mushrooms, ginger, garlic, chopped nuts and sugar until golden. Add a small splash of mushroom soy sauce and mix. Set aside and get started on the rice noodles.
2) If using the packaged mix of rice flour and cornstarch, mix it with water, a drop of oil and whisk until there are no lumps.
3) On medium heat, heat up a nonstick frying pan and rub it with a tiny bit of oil. Pour one ladle of the batter into the frying pan and swirl to coat the bottom. Cover with a lid and steam for about 1 minute until the rice noodle roll is cooked.
4) While cooking, rub a little oil onto a clean work surface. Turn the frying pan upside down onto your work surface swiftly. The rice noodle should fall out easily onto the work surface. Straighten it out and use a table spoon to place the filling of your choice onto the middle of the rice noodle. Fold a little of one side over the edge of the filling. Fold a little of the other side over. This is so that when you roll it up, the filling will not fall out the sides. Then fold the top half over and continue rolling up the entire rice noodle.
5) Place on a platter and continue cooking the rest.
6) Serve with garnish and sauce of your choice (either drizzled over or on the side).

Enjoy!!

banh_cuon-1

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Vegan pork buns = Vork buns!

30 Saturday Jan 2016

Posted by Zoli in Chinese, comfort food, healthy, Sauces, Street food, vegan, Vegetarian

≈ 12 Comments

Tags

Shengjian Bao, vegan buns with farro, vegan Chinese, vegan dim sum, vegan pork buns, vegetarian

close up torn with sauce -1
close up buns-1

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

Ingredients
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.

prep-1

prep-2

wok fried-1
close up full view buns-1

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