Vegan Dim Sum - Vegetarian Chive and Spinach Bao
CHIVE AND SPINACH BAOS
(Makes 24 small baos)
Dough:
3 cups all purpose flour 1 1/3 cup water, warm 1 teaspoon yeast
Filling:
- 4 dried shiitake mushrooms, rehydrated and finely chopped
- 1/2 pound Chinese chives, chopped finely
- 2 cups spinach, chopped finely
- 1/2 block extra firm tofu, drained and crumbled
- 2 cups sweet potato starch noodles, cooked and chopped
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- 1 1/2 tablespoons salt (more to taste)
- 1 teaspoon soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon white pepper
- 1/2 teaspoon five spice powder
Directions
- Mix together the warm water and yeast. Let sit in a warm place for 5 minutes. Then add in the flour. Knead until a smooth ball of dough forms. Cover and set aside for 1 hour or until dough doubles in size.
- In a large bowl, mix together the ingredients of the filling. Set aside.
- Put risen dough onto a lightly floured surface. Divide into 24 equal pieces and roll into small balls.
- Using a rolling pin, roll the dough out into disks about 4 inches in diameter, concentrating on having the edges be thinner than the middle.
- Fill the disk with about 1 tablespoon of filling. Go around the edges and fold dough like an accordian around the entire disk. Repeat with rest of the dough.
- Place the baos on a parchment-lined steamer, cover and let rest for 30 minutes to an hour.
- Place the risen baos in a pre-heated steamer on medium high heat and steam for 12-15 minutes.
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Serve immediately or freeze.