The Steamed green vegetable rolls Recipe is a delicious Korean version of the Chinese char siu bao, or steamed barbecue pork buns, these soft, pillowy rolls are filled with a tempting mixture of cabbage and oyster mushrooms. They are eaten as a snack or at the start of a larger meal consisting of many courses.
Serves 6
Ingredients:
1⁄2 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 1⁄4in (3cm) piece of fresh ginger, finely chopped
1 small dried red chile, crushed
10 fresh oyster mushrooms, torn into equal pieces
2 onions, finely chopped
1⁄2 Chinese cabbage, finely sliced
2 heads bok choy, finely sliced
1 tablespoon light soy sauce
juice of 1 lemon
1 teaspoon sesame oil
3 scallions (green onions), finely chopped
salt and freshly ground black pepper
1 recipe yeast bun dough
Method:
1. Heat the vegetable oil in a heavy pan over a medium-high heat. Add the garlic, ginger, dried chile, and torn oyster mushrooms. Stir-fry for 4-5 minutes until the mushrooms are golden and the mixture is fragrant. Add the onion, and reduce the heat to medium. Sweat for 4–5 minutes until the onion is soft.
2. Add the cabbage, bok choy, and soy sauce. Season with salt and black pepper. Cover the pan with a lid, and sweat the cabbage over a low heat until soft, but still with a slight bite. Add the lemon juice and sesame oil. Remove from the heat, and turn out the contents of the pan onto a cutting board. Coarsely chop. Allow to cool, then add the scallion.
3. Divide the prepared dough into 12 balls. On a floured work surface, roll each ball into a 3in (8cm) round. Place a tablespoon of the cooked cabbage mixture in the center of each disc. Bring the edges of the dough up around the filling; pinch them together to seal.
4. Line a bamboo steamer with a piece of parchment paper. Place the buns on the paper, allowing space for them to rise.
5. Steam for 10–12 minutes, or until the tops of the buns have opened. Serve immediately while they are still piping hot.
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| Steamed green vegetable rolls Recipe |
