Vegetarian Chinese steamed buns: Chinese steamed buns with Vegetable filling

Every October in Thailand, we have Nine Emperor Gods Festival, that people will eat vegetarian meals all 9-10 days of the Festival. 

But Gin Je (it means eating vegetarian food) is not the same as simple vegetarian, as they don't eat meat, poultry, seafood, egg, dairy products and some vegetables that have strong smell (garlic and onion). Even there are so many restaurants sell Je food but I think making them by ourself is not a bad idea.  
Making steamed buns is fun, as you can add many kinds of filling to make it different ^^, this time I use stir-fry vegetable (as it's easy to get the ingredients and easy to eat too. Because we don't use garlic or onion while we're on gin je, the sesame oil and shiitake are the fragrance instead. Actually I like the filling as it has mild taste and my niece is very happy with it. 
When cover the filling with the dough, try to twist it tightly as the vegetable filling is not as firm as the Chinese Steamed Buns with Minced Pork , the top can split easily.

Vegetarian Chinese steamed buns: 

Chinese steamed buns with vegetable filling

Makes 17 buns 

Steamed Buns Dough
-Sponge
190 .................. Pastry flour
5g .................... Instant yeast
5g .................... Granulated sugar
115g ................ Water
-Dough
75g .................. Pastry flour
2.5g ................. Baking powder
20g .................. Water
50g .................. Granulated sugar
2g .................... Salt
30g .................. Shortening (Non-hydrogenated rice barn oil shortening)

Filling
30g .................. Dried Shiitake mushrooms*
80g .................. Shimeji mushrooms, tough base removed, roughly chopped
200g ................ Cabbage, finely sliced 
60g .................. Carrot, cut into thinly sticks
1 1/2tbsp .......... Oil (I use rice barn oil)
1tbsp ................ Mushroom sauce
1tbsp ................ Soy sauce
1/2tsp .............. Sesame oil
1tsp .................. Granulated sugar
......................... Salt and pepper, to taste

*Soak the dried mushroom, remove the tough stem and cut into small pieces before using.

I use this Shortening  (non-hydrogenated rice barn oil shortening).

First make the sponge.
Put flour, instant yeast and sugar into a bowl, whisk to combine.

Pour the water into the bowl.

Mix to combine.

Remove from the bowl, knead until fully combine.
Cover with plastic wrap and let it rest for 1 hour.

Make the filling.
Place a pan over medium heat, pour the oil into the pan.
When it become hot, stir fry the Shiitake until fragrance.

Put the carrot and sesame oil into the pan, fry until soften,  add the shimiji and fry until soften.

Add the cabbage and fry until soften.

Season with mushroom sauce, soy sauce and granulated sugar.
Adjust the taste with salt and pepper.

Pour into a sieve (to remove excess water).
Let the filling cool before using.

When the sponge is ready.
Divide it into small pieces.

Pour the dough ingredients (except the shortening), into the sponge bowl.
Mix to combine.

Remove from the bowl and knead until fully combine.
Add the shortening.

Knead until smooth.

Divide into 17 pieces, and roll into balls.

Flatten each ball with the palm of your hand into a 3" diameter circle. Place a filling mixture in center of each dough round.

Gather up edges to enclose filling.

You will get 6 edges.

Twisting edges together and pressing to seal and place over paper baking cup. Repeat with remaining dough and filling, covering buns with plastic wrap.
Let the buns rise until double in volume, about 30 minutes.


Cook in a steamer for about 12 minutes taking care to leave each bun enough space to expand. Do not open the steamer while the buns are cooking. Serve warm.

Vegetarian Chinese steamed buns: 

Chinese steamed buns with Vegetable filling