We love a diverse and variety of cuisines here over at Jakarta Vegetarian Bible and what's better than a plate of delicious and oh-so-soft Mushroom and Tofu Bao (Chinese dumpling made of steamed or baked bun) for your meal? Read below for the complete recipes from our co-founder @radzbites :)
Ingredients for the Bao:
3 ¼ cups all purpose flour
3 tablespoons oil
2 tablespoons sugar
2 teaspoon active dry yeast
1 teaspoon salt
1 cup cold water
Ingredients:
2 tablespoons oil
1 teaspoon sesame oil
1 tablespoon butter
1 cup chopped mushroom (button or champignon)
1 cup diced tofu
3 garlics, minced finely
5 shallots, minced finely
1 ½ tablespoon grated ginger
¼ cup chopped scallions
3 tablespoons sweet soy sauce
2 tablespoons Chinese rice wine/Shaoxing wine/mirin (Choose one according with what you have)
1 tablespoon white/rice vinegar
Salt, to taste
Black pepper, to taste
White pepper, to taste
2 tablespoons parsley, minced finely
2 tablespoons sesame seeds
Directions to make the Bao:
Combine all the dry ingredients in a bowl (flour and yeast) and put the wet ingredients in a separate bowl (water and oil). Add salt and sugar to the water and stir until well incorporated.
Add the wet ingredients to the dry bowl slowly while mixing the dough with your hands. Do this until you’ve run out of wet ingredients and knead the dough with your hands for 8-10 minutes or until the dough becomes soft and elastic.
Put the dough in a deep bowl and cover with a thin towel to rise for 40 minutes.
After 40 minutes, the dough should have risen noticeably and it is time to move the dough to a flat surface and punch the air out of the dough. After this, divide the dough into 12 equal sized balls.
Directions to make the filling:
(You can make the filling while you are waiting for the dough to rise)
Add the oil, butter and sesame oil to a pan or wok on medium low heat. Add the shallots first as they take longer to cook, after 2 minutes add the garlic and ginger and stir until the garlic has become golden brown.
Now is the time to add mushroom and tofu. Increase the heat to medium high and sautee the mushroom and tofu for 5 minutes. In between, you can add seasonings such as salt, pepper, soy sauce, vinegar and the cooking wine. Remember to taste and adjust the seasonings according to taste. Take off the heat.
Finally, add the chopped scallions, parsley and sesame seeds to garnish.
Directions to prepare Bao:
Flatten the dough balls with your hands, scoop 1-2 teaspoon of filling and wrap the dough to create a ball. You can pinch the seams as well to make sure its all covered and no fillings are peaking through. Repeat the process until you run out of dough balls.
Place a sheet of plastic on your steamer container, and put the dough into the container. Remember to give each bao space because they will double in size. Cover with a thin towel and let it rest for 15 minutes.
In the meantime, prepare your steamer and preheat until water starts boiling.
After 15 minutes, place the steamer container and steam for 15 minutes.
Serve with chilli sauce or soy sauce as desired.
Voila!
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