Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Steamed Meat Bun


  • 2011/11/28

'Vegan steamed meat bun' -- 4 servings (8 pieces)

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INGREDIENTS


The dough:

150g plain flour

2 Tbls baking powder

80ml soy milk

2 Tbls sugar

1 Tbls sesame oil

Salt to taste



The filling:

2 Tbs sesame oil
1 clove garlic

4 leaves cabbage

Half medium onion
Half medium carrot

1/3 cup TVP (before you soak it.)
(If you can't get TVP, you can use 100g firm tofu.)

2 Tsp grated ginger

1 Tbls soy sauce

1/2 Tbls vegan Worcester sauce

1 Tbls sake or wine

1 cube vegetable stock

Salt and pepper to taste

1 Tbls potato flour (or cornstarch)



Directions:

1. Place the ingredients for the dough into a mixing bowl, and mix until combined. Cover bowl with cling film, and wait for 1 hour.

2. While you are waiting, make the filling. Heat sesame oil in a frying pan, add minced garlic and ginger. After it start smells nice, add minced vegetables.

3. After those vegetable became soft, add soaked TVP (or pressed firm tofu), soy sauce, worcester sauce, sake and vegetable stock, mix and continue to fry. Add salt and pepper to taste.

4. Add the potato flour or cornstarch to the mince, mix well. Turn off the heat and allow to cool slightly (if the mixture is too hot you will burn your fingers when filling the buns!).
5. Separate dough into 8 equal pieces, roll each in to a ball, and roll out flat with a rolling pin (or heavy bottle, jar etc.). Place the filling into the centre of each dough circle and begin forming the bun shape.

6. Place buns in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 13 minutes. Eat!



I decided to make this because I wanted to use the bamboo steamer I got from the chinese supermarket we went to last week.

When I lived in Japan, fake meat was too expensive to buy, so I just made steamed vegetable buns. But now, finally, I could upgrade to vegan steamed meat bun! Now I can buy TVP 10 mins walk from my house, so I can use it whenever I want. And it's cheap. It was £1.70 for 500g. In Japan, it would be around £15…

Usually people use a mixture of strong flour and usual plain flour to make the dough, but before we moved to Scotland I didn't want to buy the strong kind since I don't use it that much. And I'm too lazy to wait for the dough to rise. These two bad personality traits lead me to making dough which is only using plain flour and a lot of baking powder, haha.

Vegan Memo:
- If you can't get fake meat, you can also use momen tofu or just use more vegetables.
- If you are living in Japan, you can use takana for a more authentic steamed bun taste.
- On step 6, you can use flour on your hands and the table/worktop surface if it's too sticky.
- The dough will be so big, so you should try to make it as thin as you can.
- The easiest way to form the bun's shape is by working your way around the circle of dough, pulling up a piece at a time and pinching it at the top.This is the method I use but really, as long as it's closed, you can make the bun whatever shape you like!

Before steaming:
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