Asian Tacos on Steamed Bun

So, I have been a graduate student working on my doctorate for about a week now.  And I am tired. And busy, but mostly tired.  In a good way though.

During the week I am pretty much on the go all day long.  For days like that I need meals that are quick, filling, and easy. For my lunches, I’ve been eating oatmeal (I am starting to become a little oatmeal obsessed), egg salad, salads, and frozen meals, which have all transported great.

Meals like these Asian tacos with homemade steamed buns are just not in the cards for my weeknights.  But my weekends?  That’s a different story.  Cooking is a soothing way for me to relax of weekends.  It’s a good chunk of time where I get to clear my mind and not read e-mails (seriously, I have an e-mail problem, I can’t stop myself from checking it every 5 minutes).  And then afterward I get to eat something yummy.

So give yourself a break too and make these Asian Tacos- take some veggies (or meat if you are so inclined) and eat on an open faced steamed bun.  Light, refreshing, and much better than lots and lots of reading.

ASIAN TACOS ON STEAMED BUN

From Cinnamon Freud
Adapted from my Steamed Barbecue Bun

INGREDIENTS

For the Steamed Buns:
1 tablespoon honey
1/2 up warm water
1 package active yeast
3 1/2 cups all purpose flour
1/2 teaspoon salt
1/3-1/2 cup all purpose flour, for kneading
Olive oil, for brushing

For the Filling:
1 1/2 teaspoons sesame oil
2 portobello mushrooms, sliced
Salt and pepper, to taste
2 tablespoons hoisin
2 carrots, jullienned
1 cucumber, julliened
1 tablespoon white balsamic vinegar
Splash of Mirin
1 tablespoon granulated sugar
Pinch of Madran curry powder

DIRECTIONS

For the Steamed Buns:

In a small bowl combine honey, water, and yeast.  Let sit for 10 minutes, until foamy.

In another bowl combine 3 1/2 cups of flour and salt.  Pour yeast mixture into bowl and stir with a wooden spoon until a sticky dough forms.  Transfer dough to lightly floured surface.  Adding more flour as needed, knead for 5-10 minutes until dough is slightly sticky.  Place in an oiled bowl and cover with a towel.  Let rise in a warm place for 1 1/2 hours, until dough is doubled in size.

On a slightly floured surface, punch down dough.  Divide into 14-16 small pieces.  Roll into a 4 inch circle and place on small squares of wax paper.  Brush the tops lightly with olive oil and fold over into a half moon shape (do not press down on the dough).  Cover with plastic wrap.  Let sit 10 minutes.

Prepare a steamer basket.  Working 3-4 buns at a time, steam for 10-12 minutes, until soft and cooked through.  Set aside and keep warm.

For the Filling:

Heat a large skillet over medium heat.  Add sesame oil and heat through.  Add portobello mushrooms and season with a pinch of salt and pepper.  Cook for 4-6 minutes, until mushrooms are cooked through.  Stir in hoisin sauce and cook for an additional 2-3 minutes.  Set aside and keep warm.

Place cucumbers in a small bowl and set aside.  Heat a small skillet over medium heat.  Add carrots and cook for 1-2 minutes, until carrots are only slightly softened.  Add vinegar, mirin, sugar, and curry powder.  Cook for 2-3 minutes, until most of the liquid has evaporated.  Add carrot mixture to cucumbers and stir to combine.

Place some of the mushrooms and the carrot & cucumber mixture on each steamed bun.

Makes 14-16 tacos.

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