Special equipment:
- Steamer
- Wax paper
Ingredients for dough:
- 1 package steamed bun flour (bot banh bao at local Asian market)
- 1 cup almond milk
- 2 tablespoonsful sugar
- 1 tablespoonful vegetable oil
Ingredients for filling:
- 2 1/2 cups pureed zucchini
- 1 cup peas and carrots
- 1 cup black fungus, soaked for 15 minutes in water then chopped
- 1/2 cup wheat gluten
- 2 tablespoonsful sesame oil
Directions to make dough:
- Pour dry ingredients into a large bowl
- Slowly stir in almond milk
- Knead the dough with your hands
- Let the dough sit for 20 minutes
- Add vegetable oil and knead for a few more minutes
- Set aside
Directions to make filling:
- Add zucchini and wheat gluten to a large bowl
- Stir until mixture becomes a little thick (may add more wheat gluten as needed)
- Add the rest of the ingredients and mix well
Directions to make banh bao:
- Pinch off a small handful of dough and knead it into a small thin circle in your hand
- Add a spoonful of filling onto the dough circle
- Use your index finger and thumb to pinch the dough together to make a cross shape
- Then fold the invaginations together to make a ball (see video below)
- Place the bun on a small square of wax paper
- Steam the buns in a steamer for 10-15 minutes
Video: