Vegetable Steamed Buns - #BreadBakers

The Bread Bakers are turning off their ovens in favour of steaming this month with a steamed buns theme. It's perfect for me since I have not been able to use my oven since March 31. My stove has decided to be extra efficient and have the cooking gas last almost twice as long. Wonderful, really. It just that there isn't enough gas remaining to get the oven to the desired temperature. We can only cook on the stove top. Normally a tank of gas lasts about 7 months. This one was bought almost 13 months ago. Clearly, there's some kinda sorcery involved too.

Onto the steamed buns!

I've been obsessed with these little steamed buns for years now.  I first saw a cheeseburger filled version over on Willow Bird Baking. I didn't own a steamer so I just lusted. Three years later, baozi was the theme for Sourdough Surprises and I just had to try. Still no steamer but I rigged one with a plate. Not perfect but good enough for me. They tasted great but my shaping was horrible. It's a couple years later and my shaping is still horrible. They look good after the I've just shaped them but once they rest and then go into that steamer, they take on a shape of their own. I don't own one of those special bamboo steamers but I used a metal steamer basket that I had hanging around.

Scroll down to see what everyone else steamed this month!

Vegetable Steamed Buns

Yield: 12 buns

Dough adapted from Yi Reservation

Ingredients
Dough
230 grams all purpose flour
25 grams sugar
20 grams cornstarch
1/2 teaspoon instant yeast
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil
120 ml water
Filling
1 1/2 cup steamed vegetables.
(I used callaloo, a Jamaican green leafy vegetable)

Directions 

Whisk together flour, sugar, cornstarch, yeast, baking powder, and salt. Add the oil and then stream in the water. Knead for 10-15 minutes until you have a soft, smooth dough. The dough should not be sticky nor should it be dry. If it is sticky, sprinkle in more flour. If it feels dry, add a teaspoon of water at a time until it is soft and smooth.

Allow the dough to ferment at room temperature for 45-60 minutes or until the dough has doubled in size.

When the dough has doubled, divide the dough into 12 equal pieces. Roll into balls and let rest for 5 minutes. Roll out each ball into a 4 inch wide circle. If the dough resists, let it rest for a bit. Each circle should be thicker in the centre.

Add approximately 2 tablespoons of filling to each circle leaving about an inch uncovered around the edges. If you're great at pleating, pleat away! If not, seal as best as you can, it will still taste great.

Place the buns on squares of parchment and let proof for 30 minutes. You may have to seal them a bit more after proofing.

Steam over high heat for 15 minutes. Do not open lid while steaming. Enjoy warm.

• African Steamed Mealie Bread from The Schizo Chef
• Chinese Steamed Buns from Sara's Tasty Buds
• Chinese Sugar Buns from Gayathri's Cookspot
• Chinese Veg Bao Buns from Sneha's Recipe
• Dampfnudeln with Steamed Apples from The Bread She Bakes
• Pork and Chinese Chive Steamed Buns from Karen's Kitchen Stories  
• Vegetable Steamed Buns from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.