Vegan Pan Fried Mushroom + Chive Buns by @eatwkriss 💚
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INGREDIENTS for 2 servings (4 buns each)
¼ tsp yeast
1 tsp sugar
½ cup warm water
1¼ cup all-purpose flour more for dusting
½ tsp baking powder
⅙ tsp salt
1 tsp oil
Mushroom + chive filling
6-7 dried shiitake mushrooms rehydrated and chopped roughly, sub for fresh mushrooms
½ cup (100g) walnuts sub for more mushrooms
100 g chives diced
2 garlic cloves
½ inch ginger
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp Chinese cooking wine
1 tbsp cornstarch
1 tsp sugar
½ tsp white pepper
½ tsp salt
reserved mushroom water sub for vegetable stock or water
Soak the dried shiitake mushrooms and walnuts overnight to soften.
In a measuring cup mix water, sugar and yeast. Let sit for a few minutes until foamy.
Mix the dry ingredients together then pour in the yeast mixture and oil. Mix until a sticky dough forms. Pour out onto a floured work surface. With floured hands, knead the dough for 3-4 minutes, dusting with flour whenever it starts to stick. You should get a dough that is smooth, no longer sticky and springs back when you poke it.
Shape into a ball and let rise covered with a kitchen towel in an oiled bowl for 1 hour or until doubled in size.
Add all the filling ingredients into a food processor and pulse until you reach your desired texture. Fewer pulses for a chunkier filling and vice versa. If it seems too dry, add in the reserved mushroom water a tablespoon at a time.
On a floured working surface, divide the dough into 8-10 equal parts.
Roll each part into a small rectangle, fold the opposite sides towards the center and turn upside down. Pinch down the sides of the dough and rotate to produce a smooth round ball. Cover the dough with a kitchen towel to prevent them from drying out.
Flatten each ball of dough into a small round. Then start to roll only the edges of the dough, rotating the round 45° after each roll. The edges should be thinner than the center.
Continued in the comments below ⬇️