Chinese Steamed Buns (Mauna Pua)

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 dryyeast
1 cup warm water,about 110 degrees (I use my wrist for gauging)
1 tbs sugar
2 tbs vegetable oil
1 tsp salt
About 2 3/4 cupwhole wheat flour or white flour
Mushroom-Cashew filling (recipe follows)
1 tbs 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 and thickens.
Stir in sesame oil.
Remove pan from heat and cool.

Turn dough out onto a lightly floured board and knead for 1 minute.
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 water.
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 trick.

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 30 minutes).
Melt margarine, brush over tops.
Bake in a 350 degree oven until bottoms of buns turn golden brown (about 15 minutes).

additional informations

Recipe group Lunch,Soup
region East asian
annosterhagen@webtv.net (Ann Osterhagen)
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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