Saturday, February 18, 2012

Vegetarian Xiao Long Bao recipe?

Can anyone recommend one for me? I still eat eggs and dashi broth, if that helps. I'd really love to try this dish, but I don't want the meat. Please help!Vegetarian Xiao Long Bao recipe?
Hi, vegetarian xiao long bao recipes are definitely hard to find but here are some of the really good and easy ones.

* 1 package active dry yeast

* 1 cup warm water, about 110 degrees

* 1 Tbsp. sugar

* 2 Tbsp. vegetable oil

* 1 tsp. salt

* About 2 3/4 cup whole wheat flour or white flour

* Mushroom-Cashew filling (recipe follows)

* 1 Tbsp. margarine (for baked buns)

1. In a large bowl, dissolve yeast in the warm water; blend in sugar, oil and salt.

2. Let stand until bubbly (about 15 minutes).

3. Add flour and mix until dough holds together.

4. Place dough on a lightly floured board and knead until smooth and elastic (about 8-10 minutes).

5. 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

1. Heat oil in wide frying pan over high heat.

2. Add shrooms, onion, garlic and ginger and stir-fry for 3 minutes.

3. Add bamboo shoots, cashews, and green onions and cook for 2 minutes.

4. Pour in soy sauce mixture and cook, stirring, until sauce bubbles and thickens.

5. Stir in sesame oil.

6. 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.

1. Roll each piece into a round about 4 1/2 inches in diameter.

2. Press outside edge of round to make it slightly thinner than the rest of the dough.

3. Place about 2 tablespoons filling in center of each round.

4. 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:

1. Place each bun, twisted side down, on a 2 inch square of foil and place on a cookie sheet.

2. Cover with a towel and let rise in a warm place until puffy and light (about 30 minutes).

3. Set with foil, in a single layer in a steaming basket over boiling water.

4. Cover and steam for 15 minutes.

5. Serve warm; or let cool, then wrap and refrigerate or freeze.

6. To reheat, steam buns until hot (about 5-10 minutes) or my microwave trick.

For baked buns:

1. Place buns about 2 inches apart on a greased cookie sheet.

2. Cover and let rise in a warm place until puffy and light (about 30 minutes).

3. Melt margarine, brush over tops.

4. Bake in a 350 degree oven until bottoms of buns turn golden brown (about 15 minutes).

Good luck :DVegetarian Xiao Long Bao recipe?
The dumplings are made by putting inside broth that has been chilled. The chilled broth has a high gelatin content, so it's solid, but when the dumpling steams it heats and liquefies.

You could just make a vegetarian broth flavored jelly and put it in the dumpling, and steam as normally. Just make a broth and jell it with agar agar.

Here's a recipe with very detailed explanations about the dish:鈥?/a> It is not vegetarian, but they jell the broth with agar agar. You may need more of it, since there won't be any gelatin from bones in your broth.

For the rest of the fillings, maybe you could use vegetarian meat crumbles, or grated veggies?

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