Steamed Teriyaki Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
---Dough---2 1/4 tsp yeast1 tsp sugar1 cup warm water, divided1 cups vital wheat gluten flour2 cups whole-wheat flour---Filling---1/2 cup + 2 tbsp boiling water1 tbsp ketchup (I have low-carb on hand, use what you have!)3 tbsp low-sodium soy sauce2 tbsp rice vinegar2 tsp brown sugar2 cloves garlic, minced1 tsp each onion powder and ground gingerpinch crushed red pepper flakes1 cup dry TVP granules4 oz water chestnuts, minced
Combine yeast, sugar and 1/3 cup warm water in a small bowl. Allow to stand 10 minutes, until foamy.
In a large bowl (or stand mixer fitted with dough hook), combine flours, remaining water and yeast mixture.
Mix well until hydrated, then knead (by hand or mixer) for 6-7 minutes, until smooth and elastic.
Place dough in a lightly greased bowl, cover and allow to rise 3 hours.
Meanwhile, combine boiling water through red pepper flakes in a microwaveable bowl.
Stir in TVP granules and microwave 1 minute.
Allow to stand 15 minutes, until hydrated. Stir in water chestnuts.
Punch down risen dough and turn out onto a floured surface,
Roll into a log, and cut dough into 16 equal pieces, rolling each into a ball.
Flatten each ball into a 3" circle.
Cover the dough pieces you aren't working with to keep them from drying out.
Place a heaping teaspoon of rehydrated filling mixture in center of each dough round.
Gather up edges to enclose the filling, twisting edges together and pressing to seal (this takes some practice... keep trying!).
Repeat with remaining dough and filling.
Line a steamer basket (either bamboo or metal works) with perforated parchment, cheesecloth or cabbage leaves.
Place as many buns as will fit (at least 1" apart) on the lining.
Place the remaining buns in the fridge or freeze for later cooking (to cook, thaw completely and proceed with recipe).
Cover steamer and cook buns 20 minutes.
Serve immediately. Leftovers can be refrigerated 1 day or frozen 1 month.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl (or stand mixer fitted with dough hook), combine flours, remaining water and yeast mixture.
Mix well until hydrated, then knead (by hand or mixer) for 6-7 minutes, until smooth and elastic.
Place dough in a lightly greased bowl, cover and allow to rise 3 hours.
Meanwhile, combine boiling water through red pepper flakes in a microwaveable bowl.
Stir in TVP granules and microwave 1 minute.
Allow to stand 15 minutes, until hydrated. Stir in water chestnuts.
Punch down risen dough and turn out onto a floured surface,
Roll into a log, and cut dough into 16 equal pieces, rolling each into a ball.
Flatten each ball into a 3" circle.
Cover the dough pieces you aren't working with to keep them from drying out.
Place a heaping teaspoon of rehydrated filling mixture in center of each dough round.
Gather up edges to enclose the filling, twisting edges together and pressing to seal (this takes some practice... keep trying!).
Repeat with remaining dough and filling.
Line a steamer basket (either bamboo or metal works) with perforated parchment, cheesecloth or cabbage leaves.
Place as many buns as will fit (at least 1" apart) on the lining.
Place the remaining buns in the fridge or freeze for later cooking (to cook, thaw completely and proceed with recipe).
Cover steamer and cook buns 20 minutes.
Serve immediately. Leftovers can be refrigerated 1 day or frozen 1 month.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 472.0
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 744.3 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 13.1 g
- Protein: 46.6 g
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