I thought I'd share one of my favorite recipes that all my friends
love (including meat eaters).
Takes a bit of work, but with the holiday.......
Don't be intimidated 'cause it is WONDERFUL! Savory and satisfying.
I make large batches and heat the buns up in the microwave with
a moist paper towel
- great work lunch with some rice and vegetables.
- 1 package active dry yeast
- 1 cup warm water, about 110 degrees (I use my wrist for gauging)
- 1 Tbl. sugar
- 2 Tbl. vegetable oil
- 1 tsp. salt
- About 2 3/4 cup whole wheat flour or white flour
- Mushroom-Cashew filling (recipe follows)
- 1 Tbl. margarine (for baked buns)
In a large bowl, dissolve yeast in the warm water; blend in sugar,
oil and salt.
Let stand until bubbly (about 15 minutes).
Add flour and mix until dough holds together.
Place dough on a lightly floured board and knead until smooth and
elastic (about 8-10 minutes).
Turn dough over in a greased bowl; cover and let rise in a warm
place until doubled (about 1 hour).
Meanwhile prepare the following mushroom-cashew filling; let
cool and set aside.
- 1/4# chopped mushrooms
- 1 small onion, chopped
- 1 clove garlic, minced or pressed
- 1 tsp. minced fresh ginger
- 1/2 cup coarsely chopped bamboo shoots
- 3/4 cup coarsely chopped cashews
- 2 green onions including tops, thinly sliced
- 1 Tbl. vegetable oil
- 1 tsp. sesame oil
In a bowl, combine the following:
- 3 Tbl. soy sauce
- 1 Tbl. dry sherry
- 1 tsp. sugar
- 1/4 cup water
- 1 Tbl. cornstarch
Heat oil in wide frying pan over high heat.
Add shrooms, onion, garlic and ginger and stir-fry for 3 minutes.
Add bamboo shoots, cashews, and green onions and cook for 2 minutes.
Pour in soy sauce mixture and cook, stirring, until sauce bubbles
Stir in sesame oil.
Remove pan from heat and cool.
Turn dough out onto a lightly floured board and knead for 1
Cut dough into 12 equal pieces.
Roll each piece into a round about 4 1/2 inches in diameter.
Press outside edge of round to make it slightly thinner than the
rest of the dough.
Place about 2 tablespoons filling in center of each round.
Pull edges of dough up around filling and twist to seal.
You can steam or bake the buns.
I have always steamed them so I can't vouch for the end product
when it is baked, but I am sure both versions are good.
For steamed buns:
Place each bun, twisted side down, on a 2 inch square of foil
and place on a cookie sheet.
Cover with a towel and let rise in a warm place until puffy and
light (about 30 minutes).
Set with foil, in a single layer in a steaming basket over boiling
Cover and steam for 15 minutes.
Serve warm; or let cool, then wrap and refrigerate or freeze.
To reheat, steam buns until hot (about 5-10 minutes) or my microwave
For baked buns:
Place buns about 2 inches apart on a greased cookie sheet.
Cover and let rise in a warm place until puffy and light (about
Melt margarine, brush over tops.
Bake in a 350 degree oven until bottoms of buns turn golden brown
(about 15 minutes).