Chinese Buddhist Steamed Buns

Ingredients

In Chinese Buddhist cuisine, the traditional Arab Khobz is adapted to incorporate plant-based ingredients and Chinese spices. The original Khobz, which is a type of bread, is transformed into steamed buns filled with mushrooms, tofu, and vegetables. The Chinese Buddhist version also emphasizes the use of steaming as the cooking technique, which is a common practice in Chinese cuisine. We alse have the original recipe for Khobz, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 cup (150g) mixed mushrooms, finely chopped 1 cup (150g) mixed mushrooms, finely chopped
• 1/2 cup (100g) firm tofu, crumbled 1/2 cup (100g) firm tofu, crumbled
• 1/2 cup (75g) carrots, grated 1/2 cup (75g) carrots, grated
• 1/4 cup (40g) spring onions, finely chopped 1/4 cup (40g) spring onions, finely chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5g) Chinese five-spice powder 1 teaspoon (5g) Chinese five-spice powder

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water while stirring until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
3. 3.
   Meanwhile, heat vegetable oil in a pan over medium heat. Add the mushrooms, tofu, carrots, and spring onions. Cook for 5 minutes until the vegetables are tender.
4. 4.
   Stir in soy sauce, sesame oil, and Chinese five-spice powder. Remove from heat and let the filling cool.
5. 5.
   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a small circle.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Gather the edges and pinch them together to seal the bun.
7. 7.
   Arrange the filled buns on a steamer lined with parchment paper. Cover and let them rise for another 30 minutes.
8. 8.
   Steam the buns over high heat for 15-20 minutes until they are puffed up and cooked through.
9. 9.
   Serve the Chinese Buddhist Steamed Buns warm and enjoy the harmonious flavors.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure even distribution in the filling.
• Tofu — Crumble the tofu into small pieces to create a texture similar to ground meat.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can substitute it with a combination of ground cinnamon, cloves, fennel seeds, and star anise.

Tips & Tricks

• To enhance the flavor, you can add a splash of rice vinegar or a sprinkle of toasted sesame seeds to the filling.
• If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the filling.
• Experiment with different vegetable combinations for the filling, such as bell peppers, cabbage, or water chestnuts.
• Ensure the steamer is properly sealed to prevent steam from escaping during the cooking process.
• Serve the Chinese Buddhist Steamed Buns with a side of soy sauce or a dipping sauce of your choice.

Serving advice

Serve the Chinese Buddhist Steamed Buns as a main course or as part of a dim sum feast. They are best enjoyed fresh and warm.

Presentation advice

Arrange the steamed buns on a bamboo steamer or a decorative plate to showcase their beautiful colors. Garnish with a sprinkle of chopped spring onions or sesame seeds for an added touch of elegance.