Steamed buns w Swede, Eggplant, Tofu & Crispy Lap Chong
Ingredients for Dough
1 tbsp sugar
1 cup warm water
2 tsp dried yeast
2 ½ cups plain flour (plus extra if required when kneading)
25gm unsalted butter, melted
Greaseproof paper cut into 16 squares (5cm x 5cm)
(Donna Hay, Issue 81, Page 24)
Place the sugar, water and yeast in a small bowl and mix and set aside for a few minutes while it becomes bubbly and frothy.
Place the flour and butter in a large bowl, add the yeast mixture and form into a dough. Turn the dough onto a clean surface dusted with flour and knead for 5 minutes.
Place the dough into a large oiled bowl and cover with a damp cloth. Set aside in a warm spot and allow the dough to rise to double. While waiting, the filling can be prepared.
Ingredients for Filling
½ Swede peeled and chopped into small cubes
½ eggplant chopped into small cubes
100gm chopped firm tofu
2 cloves garlic chopped
½ inch ginger chopped
2 tbsp Soy Sauce
3 tbsp Oyster Sauce
Salt & Pepper to season
1 tsp cornflour
¼ cup water
1 Lap Chong finely chopped
Heat the oil in a pan and add the garlic, ginger and swede. Fry for a few minutes and add the eggplant and tofu. Once the eggplant starts to become soft, add the soy sauce, oyster sauce, salt and pepper. Add up to half a cup of water to soften the vegetables and deglaze the pan.
Mix the cornflour and water together and add to the pan and stir quickly. Once the vegetables are cooked thoroughly, remove from the heat and set aside.
Heat a small pan and oil. Fry the chopped lap chong until crispy and place on a paper towel to drain.
Prepare a large steamer by adding water and bringing to a boil. I place a tea towel over the top of the steamer and place the lid on the towel, this will absorb the steam and prevent the buns from become too wet.
Take the dough and roll out on a floured surface into a sausage shape and cut the dough into 16 equal pieces. Take a piece of dough and roll into a ball, and using a rolling pin, roll the dough into a circle. Place a spoonful of filling and a few bits of lap chong onto the dough and pinch the edged together forming a bun. Place the bun on a square of greaseproof paper and sit it in the tray of the steamer while repeating the process with the others.
When all buns have been prepared, place the steamer trays on the heat and steam on high for 12-15 minutes. When ready, remove the lid immediately and let the buns cool slightly before eating.