Steamed Buns filled with Sausage and Vegetables Recipe | How to Make

sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage is lower in fat, while ground pork is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper and still works well for dough.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is cost-effective.

Add 1/4 cup warm water to a bowl and sprinkle in active dry yeast; let sit for about 15 minutes to activate.

In another bowl, mix 1 1/2 cups flour, 3 tablespoons sugar, 1/2 teaspoon salt, and 1 teaspoon baking powder.

Combine the yeast mixture with the flour mixture and add 1 tablespoon of vegetable oil; mix with hands until a dough forms.

If the dough is too wet, gradually add more flour until it reaches a desired consistency.

Knead the dough for a few minutes until smooth, then transfer to a greased bowl, cover with a damp paper towel, and let rise for about 1.5 hours.

For the filling, in a skillet, add 1 pound of sausage and brown it, breaking it into small pieces as it cooks.

Add 1 cup of sliced cabbage, 1/2 cup of carrots, and 1/4 cup of green onions to the skillet; stir and cook for about 2 minutes until softened.

Stir in 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 2 teaspoons of sesame oil, 1 tablespoon of hoisin sauce, and 1 teaspoon of minced ginger; mix well.

If desired, add 1/4 cup of chicken broth to the filling mixture for extra moisture.

Once the dough has risen, punch it down, knead it again, and let it rise for another hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens