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These delicious vegan bbq pork buns are made with seitan and king oyster mushrooms to replace the lean and fatty parts of the bbq pork normally found in steamed bbq pork buns found at Chinese dim sum restaurants. In Cantonese, these steamed buns are called 叉燒包 (pronounced char siu bao or char siew bao). It's wonderful to use bamboo steamers with this recipe for an authentic flavour but you can also make do with other steaming sets, or improvise with other methods. LISA'S LEMONGRASS BEEF BANH MI [VEGAN,OBV]: https://youtu.be/sNJP515RxZQ SUBSCRIBE TO THE VIET VEGAN: https://goo.gl/QPKdmr VEGAN BBQ PORK BUNS (Char Siu Bao/ Char Siew Bao) PRINTABLE RECIPE AND BLOG POST: http://wp.me/p3RZht-1oq INGREDIENTS Char Siu Seitan: 4 cloves garlic, crushed 1 1/2 tablespoons brown sugar 1 tablespoon light soy sauce 2 teaspoons Shaoxing wine (http://amzn.to/2fXgyHE) 1 teaspoon mushroom bouillon powder (http://amzn.to/2yMd8iO) 1/4 teaspoon Chinese five spice powder 1/2 teaspoon sesame oil 1/4 cup water 3/4 cup vital wheat gluten http://amzn.to/2xL2NVQ Steamed Bun Dough: 2 1/4 cups flour 3/4 cups + 2 tablespoons warm water (105°-110°F) 2 1/4 teaspoons instant yeast (one envelope) 2 teaspoons sugar Char Siu Sauce: 2 teaspoons cooking oil 1 slice ginger (1/4" thick, 1" diameter") 1/4 cup hoisin sauce http://amzn.to/2yOf36C 2 tablespoons maltose http://amzn.to/2x2wKgH 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 1/4 teaspoon Chinese five spice powder 1 cup diced King Oyster Mushroom (3.5oz) 1/2 cup diced red onion or shallot (2.5oz) Slurry: 1/2 cup water 2 tablespoons flour 1/2 teaspoon mushroom bouillon powder Optional: red food colouring NOTES Measuring flour: Use all-purpose flour or bread flour. Do not use gluten-free flour. Make sure to measure the flour correctly especially when dumping all the ingredients into a food processor or mixer. Using an accurate kitchen scale is highly recommended. 2 1/4 cup of flour = 9.56oz or 270g. If you must measure by volume, remember to sift or fluff the flour first, then spoon the flour into your measuring cup without packing it down. Then level with a straight edge. When in doubt, add less flour. You can always add more if you need to. Char siu seitan is too much effort? Vital wheat gluten is hard for you to get? : If you don't have the inclination to make seitan from scratch, use super firm pressed tofu instead! Chop up 7oz of store-bought pressed tofu into tiny cubes. Dry them with paper towel or clean kitchen towel. Then combine all the char siu seitan ingredients (except the gluten) and marinate that tofu for as long as possible (up to 24 hours). Then use it in place of the char siu seitan. Baking Instructions: You can use the same dough to make baked buns. After filling the buns, preheat your oven to 350°F. After the buns have risen, bake for 15 - 20 minutes. They will not get very much colour unless brushed with syrup wash. Alternatively, for bakery-worthy results, use my Chinese Milk Bread recipe (http://www.marystestkitchen.com/vegan-milk-bread-recipe/. After letting the dough rise once, divide it into 16 pieces, and continue with the rest of the recipe (filling, letting rise). Brush puffed filled buns with the maple syrup wash in the Milk Bread recipe, and bake at 350°F for 20 minutes or until the tops are golden brown. *********************************************** Connect with me! Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Website: http://www.marystestkitchen.com *Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
Gyozas are amazing little parcels of goodness... crispy on the outside and packed full of flavour on the inside. The filling for these little dumplings are so hearty you won't believe they're vegan! Lovely as a snack or side-dish for your next meal. Ingredients Gyoza Filling 14 oz firm tofu crumbled 2 leaves of cabbage finely chopped 1 inch of ginger minced 1 clove of garlic minced 1 small carrot finely diced (1/3 cup total) 100 gr mushrooms* chopped into small pieces 1-2 green onions/ scallion finely sliced 2 tsp oatmeal 1 tbsp soy sauce 1/4 tsp salt 1/8 tsp pepper 1 tsp sesame oil 50 gyoza dumpling wrappers 1 tbsp oil per batch of 15-18 gyoza for steaming and pan-frying Gyoza sauce 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup 2-3 ginger slices 1 tsp finely sliced green onion *We used beech mushrooms but feel free to use any mushroom of your choice (button, enoki, portabello, shitaki, oyster, king oyster...) OUR GEAR Main Camera: http://tinyurl.com/htzdpgl Rode mic: http://tinyurl.com/zsbzgfy Tripod: http://tinyurl.com/h2xzmnp Vlogging/Close up shots camera aka Dee's phone: http://tinyurl.com/jf2g3f5 Lighting: http://tinyurl.com/hvnagdt Click on the Kale Sandwich and SUBSCRIBE for more vegan recipes! Check out our Vlogs!!! Follow us on Instagram https://i.instagram.com/kalesandwichshow/ Music by Birocratic Song: Summereyes https://birocratic.bandcamp.com/
Please check out my Patreon page and support the channel if you like what I do: https://Patreon.com/eastmeetskitchen Ultimate Vegan Char Siu Bao (Makes 10 Baos) Filling: https://www.youtube.com/watch?v=IArp1VDJcKA&list=PL8O-3AJTRuJsAJNFmb7_MqTkU_TgHxwlh&index=9 Dough Recipe: Starter: ¼ cup cake flour - bao flour (http://amzn.to/2p5esth) ½ teaspoon yeast 3-4 tablespoons warm water 1 ¼ teaspoons granulated sugar 1 ¾ cup cake flour (http://amzn.to/2p5esth) ½ cup (more if needed) warm water ¼ cup + 2 ½ tablespoons sugar 1 cup cake flour (bao flour) http://amzn.to/2p5esth 2 tablespoons + 2 teaspoons wheat or cornstarch (http://amzn.to/2FuFp4J) 1 tablespoon baking powder ¾ teaspoon ammonium bicarbonate (http://amzn.to/2DiWB79) 1/3 teaspoon alkaline water (http://amzn.to/2FA0UNi) 1 tablespoon shortening ½ teaspoon rice vinegar (http://amzn.to/2Fzp8qO)
终于做了最简单的肉包子，要的就是那份质朴。像是很多年前，小时候在家门口的包子铺里吃到的那样，白白胖胖，圆圆鼓鼓，喧软松发的大肉包子。面皮蓬松有弹性，咬开后肉香扑鼻而来，滚烫的肉汁不停地涌出来，一不小心就会烫着嘴…… 完整菜谱见www.amandatastes.com ————————————————————————— 新浪微博：@Amanda的小厨房 微信公众号：amandatastes 片尾有二维码，扫一扫即可关注微信哦
Associated with: Bonding in the kitchen: https://www.youtube.com/channel/UCZcg2iuh4s0PRqz4XeaijBA Chinese Steamed Buns Ingredients: 560 grams plain flour 11 grams instant dry yeast 1/2 teaspoon salt 1 teaspoon baking powder 30 grams fine sugar 30 gram vegetable oil 320 grams whole milk
We use to love dim sum! But vegan options are hard to come by at typical Chinese dim sum restaurants. Since we were craving some char siu baos, a soft steamed bun with bbq pork, we decided to create this vegan version of a classic dim sum favourite. And you know what? It tastes amazing!
In this recipe we used canned young green jackfruit to mimic the char siu pork and it works wonderfully. The texture is spot-on. If you are unable to find young green jackfruit, feel free to substitute it with tofu, seitan or meat alternative of your choice. The sauce is what gives this dish it's classic Chinese BBQ flavour. Make sure you hunt down Chinese 5-spice powder (or make your own blend), it's essential for the char siu flavour.
This recipe makes 6 baos. In the video, we doubled the recipe and made 12.
1 cup all purpose flour*
1/3 cup cornstarch
1/2 cup warm water
1/2 tsp yeast
2 tbsp sugar
1/4 tsp salt
1/4 tsp vinegar (just a small amount to keep the baos white)
1 tbsp vegetable oil
1 tsp baking powder
Jackfruit Char Sui
1 can of young green jackfruit (rinsed, squeezed and shredded)
1 tbsp ketchup
1 tbsp hoisin sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1/4 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp Chinese five-spice powder
1/4 tsp each salt & pepper
1-2 drops of liquid smoke (optional)
1 tbsp sugar (optional, we like ours a bit sweeter)
*We've always used all purpose flour to make these types of Chinese baos and it had never failed us. Not sure how other flours will turn out in this recipe in terms of softness and fluffiness of the buns after streaming but feel free to experiment!
To make the dough, mix 1 tablespoon of sugar and yeast with warm water and allowed to rest for 10 minutes until foamy. Mix flour, cornstarch, sugar and salt. Make a well and pour in yeast mixture, vinegar and oil. Knead for 5 minutes until a smooth ball forms. Place in an lightly oil bowl, cover and allow to rise for an hour and a half or until doubled in size. You will need the baking powder later, do not mix it in now.
To make the vegan jackfruit char siu, mix ketchup, hoisin, soy sauces, sesame oil and spices. Add a drop of liquid smoke if desired. Rinse and squeeze out excess water from jackfruit. Cut off hard core and shred top portion with hands. Cut the core into small pieces. On medium heat, add 1 tablespoon of oil into a pan, add jackfruit and fry for 5 minutes. Add sauce mixture and fry for 10 minutes. If mixture gets too dry while frying you can add a bit of water at a time. Set mixture aside while dough rises.
Once dough has doubled in size punch out all the air. Form a 1-inch disk and evenly sprinkle baking powder. Knead dough for 3 to 4 minutes to fully incorporate baking powder. Roll into a cylinder and cut 6 even pieces. Roll each piece into a ball and roll out each ball to a 6 inch circle, about 1/2 centimeter thick. Fill each circle with 3 tablespoons of jackfruit filling. Pleat around the edge of the circle to bring in all the sides, push filling into the middle as you pleat. When you reach the end pinch and twist the top to seal. Place each bun on a square of parchment paper and steam for 10 minutes on medium heat. Do not open the lid while buns are steaming to get extra fluffy soft buns. Enjoy!
Char siu baos can be reheated and eaten the next day. Just microwave for 20-30 seconds or steam for 3-4 minutes.
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VEGAN DIM SUM CHAR SIU BAO • Jackfruit BBQ 'Pork' Buns