Name: Vegan Char Siu Bao
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 12 servings
Ingredients: 300 g all purpose flour (or bao flour); 2 tbsp sugar (Optional, adjust to taste. Traditionally quite sweet. Used about 2 tsp in this recipe. Range: 4 tsp - 3 tbsp.); 0.5 tsp fine sea salt; 2 tsp instant active yeast; 1 tbsp vegetable oil; 160 ml warm water (Approximately 120ml initially, plus 2-3 tablespoons more gradually.); 400 g king oyster mushrooms (or baby chestnut mushrooms, or firm cotton tofu); 2.5 tbsp tamari (or all purpose soy sauce, adjust to taste); 1 tbsp shaoxing wine (Dry sherry can be used as a substitute or omitted.); 2.5 tbsp hoisin sauce; 1.5 tsp sugar (Adjust to taste. Range: 1-2 tsp.); 0.25 tsp chinese five spice; null null white pepper (a good pinch (or black pepper)); 1 tbsp rice wine vinegar (Optional, for cutting sweetness.); 2 tsp cornflour (or cornstarch); 2 tbsp vegetable oil (for frying (peanut oil was used in original recipe)); 3 null shallots (3 small, or 0.5 small onion, finely diced); null null ginger (a small chunk of fresh ginger, finely diced); 2 null garlic cloves (finely diced); 1 tsp toasted sesame oil; null null salt (a pinch); 2 tbsp water (for slurry)

Instructions

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1

Cut cm baking paper (12 8) squares. Set aside.
2

In a mixing bowl, combine all purpose flour (300 g), instant active yeast (2 tsp), sugar (2 tbsp) (optional, adjust to taste), and fine sea salt (0.5 tsp). Add warm water (120 ml) and vegetable oil (1 tbsp). Combine with a wooden spoon, then knead with hands, gradually adding 2-3 tablespoons more of [warm water] until the dough is elastic and smooth. Knead for minutes (10). Form into a ball, place in a clean bowl, cover, and let rest for [10-15 minutes].
3

After the dough has rested, gently knock the air out with your hands and divide into 12 equal portions.
4

Knead each ball briefly before rolling it out into a 10 cm / 4" diameter circle. Roll edges thinner than the center, if desired.
5

Place each dough circle in the palm of your hand, put about filling (1 tbsp) in the middle, then pinch and seal the edges above the filling to form a bun. Ensure the top is nicely sealed to prevent bursting during steaming.
6

While filling, warm up [water] in a pot for your steamer. The water should be warm, not boiling, to generate steam for proofing.
7

As each dumpling is finished, place it on a [baking paper] square in the steamer, leaving ample space between them. Do not place the steamer over the water yet.
8

Once all buns (12) are in the steamer, place it over the warm (heat off) water and allow the dumplings to prove for [20-30 minutes] until they are about 1/3 bigger.
9

After proofing, bring the water under the steamer to a gentle simmer and steam the dumplings for [15-20 minutes].
10

Remove the steamer from the heat, but do not open the lid yet. Let the buns rest for [5-10 minutes] before taking them out.
11

For the filling: Clean [king oyster mushrooms] and chop into 0.5 cm / 0.2" dice. If using tofu, drain and pat dry, then dice similarly.
12

Mix all sauce ingredients: tamari (2.5 tbsp), shaoxing wine (1 tbsp), hoisin sauce (2.5 tbsp), sugar (1.5 tsp), chinese five spice (0.25 tsp), [a good pinch white pepper], and rice wine vinegar (1 tbsp) (if using) in a bowl. Prepare the cornflour slurry by mixing cornflour (2 tsp) with water (2 tbsp) in another small bowl.
13

Heat vegetable oil (1 tbsp) in a wok. Add the diced [king oyster mushrooms] or tofu and stir-fry until moisture cooks out (for mushrooms) and they are lightly browned. Transfer to a bowl and set aside.
14

Clean or wipe the wok and heat another vegetable oil (1 tbsp) over low heat.
15

Stir-fry the shallots (3) until translucent, then add the [a small chunk ginger] and cloves (2 garlic). Stir-fry for about minute (1) until fragrant.
16

Return the mushrooms (or tofu) to the wok and season with toasted sesame oil (1 tsp).
17

Lower the heat, pour the prepped sauce over the filling, and mix well. Taste and adjust seasoning, adding [a pinch salt] if needed.
18

Finally, add the [cornflour slurry] to thicken the sauce (stir well before adding). Allow it to bubble gently for a few seconds, then switch off the heat and set aside to cool.