Adapted from my Steamed Barbecue Bun
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
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.
I am a lazy cook, but do love good food. Do you think I could use little pitas instead of making and baking the buns?
You could, but the texture aren't similar. I'd recommend a soft mini roll maybe, but steamed buns are a unique texture. The filling is good enough to put in anything though! 🙂
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These made me drool…:)