Mushroom Vegetable Chinese Steamed Bun | 冬菇菜包

This Mushroom Vegetable Chinese Steamed Bun recipe taste like Char Siu Bao. I changed the filling to mushroom. Char Siu Bao is a popular dim sum in Chinese Dim Sum Restaurants. The dough is soft, fluffy and cake like texture just like the Dim Sum Restaurants and the sauce for the filling will definitely remind you of that char siu bao taste. Its super delicious!
One of the key ingredient to make this vegan char siu bao is Hong Kong Flour. In Chinese its called “香港水仙面粉”. Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and have a softer, cake like texture just like the Dim Sum Restaurants. You may not have it now but its definitely worth the effort buying them later. You may be able to get them from specialty baking shop or chinese grocery shops.
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Ingredients for filling:
1-1/2 cup dried chinese mushrooms 干冬菇 1-1/2杯
2 medium size yellow onion 黄洋葱 2粒中等
3-4 sprigs of spring onion 葱 3-4枝
cornstarch solution to thicken sauce: 1 tsp cornstarch + 1 tsp cake flour + 1/2 cup water 玉米淀粉 1茶匙+ 低筋面粉 1茶匙+ 水 1/2杯
Seasoning:
3/4 teaspoon salt 盐 3/4茶匙
2 tablespoon light soy sauce 生抽 2汤匙
2 tablespoon brown sugar 红糖 2汤匙
2 tablespoon Shaoxing cooking wine / rice wine (if you don’t have, can use red wine or brandy) 绍兴料酒 2汤匙
1/2 teaspoon of rice vinegar 米醋 1/2 茶匙
1 teaspoon of dark soy sauce 老抽 1茶匙
1/4 teaspoon of five spice 五香粉 1/4茶匙
4 tablespoon of water 水 4汤匙
Ingredients for dough:
190 grams (1-1/2 cup) Hong Kong Flour 香港面粉 190克 （1-1/2杯）
20 grams (3 tbsp) cake flour 低筋面粉 20克 （3汤匙）
45 grams (1/3 cup) of icing sugar 糖分 45克 （1/3杯）
2 grams (1/4 tsp) baking powder 泡打粉 2克 （1/4茶匙）
3 grams (3/4 tsp) instant yeast 酵母 3克 （3/4茶匙）
110 ml (1/3 cup +2 tbsp) lukewarm water 温水 110毫升 （1/3杯 + 2汤匙）
30 ml (2 tbsp) vegetable oil 菜油 30克 （2汤匙）
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🍀 TOOLS & INGREDIENTS USED IN THIS VIDEO (affiliate):
Hong Kong flour: shp.ee/h36d6mm
(Note: I used bleached Prima Fairy Hong Kong flour in this video but currently the seller only sells unbleached Prima Hong Kong flour)
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