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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Steamed Kimchi Buns
Categories: Korean
Yield: 16 Servings
1 c Water; warm
2 ts Active dry yeast
1 tb Sugar
3 c Flour
2 tb Vegetable oil
Salt
Pepper
16 oz Extra firm tofu; pressed
1 tb Sesame oil; +1 ts
5 cl Garlic; up to 6 cl;
- just peeled
1 Shallot; chopped -OR-
1/4 Onion; chopped
1 Carrot; chopped
5 Mushrooms; up to 6; chopped
1 Potato; chopped
2 Red cabbage leaves; up to 3,
- chopped
3 Whole scallions; chopped
1/2 c Kimchi
1 tb Extra virgin olive oil
1 tb Light soy sauce
1 c Vermicelli noodles; cooked
Add the yeast and sugar to the cup of hot water and set it aside to
"proof."
Add the flour, vegetable oil, and a pinch of salt to a large bowl.
Next, add the proofed yeast mixture and begin stirring everything
with a wooden spoon (or your hands) until a dough forms.
Knead the dough for approximately 5 minutes. Shape it into a smooth
ball. Add a ts of sesame oil to the bottom of your bowl and place the
dough ball in the bowl and cover it with a towel. Set it aside in a
warm place for approximately 1 hour, until the dough doubles in size.
In the meantime, add 1 tb of extra virgin olive oil and 1 tb of
sesame oil to a large pan. When the oils are hot, add the garlic,
shallot, carrot, mushrooms, potato, cabbage, scallions, and kimchi to
the pan.
Cook the vegetables for about 2 minutes and then add 1 tb of the
light soy sauce. Cook for an additional 7 to 8 minutes, until the
vegetables are nice and softened.
Add the vegetables to a food processor, together with 1 cup of cooked
vermicelli noodles. Grind the vegetables and noodles until they are
the size of a small pebbles.
Place the vegetable filling back into a bowl and add the pressed tofu,
using your hands to break the tofu apart. Incorporate the tofu into
the vegetables. Set the filling aside in the refrigerator until you
are ready to use it.
When the dough has proofed for about an hour, punch the dough to
release excess gas. Knead the dough for about 1 minute and roll it
back into a nice smooth ball. Place it back into its bowl, cover it
with a towel, and let it rest for another 35 minutes.
Once the dough has completed its second "proof," knead the dough once
more for about 1 minute and then divide it into 16 equal pieces.
Using a rolling pin, flatten a small piece into a round disc, about
the size of your hand. Place the disc on your hand, scoop about 2 tb
of the filling onto the disc, and then fold and pinch the edge of the
disc, until the filling has been completely enclosed.
Place the ball, seal side down, and roll it between your hands to
smoothen the seal. Place the bun on a square of parchment paper and
into your steamer, while you repeat with the remaining pieces of
dough.
Allow the buns to proof for an additional 20 minutes before steaming.
Steam them for 20 minutes.
Recipe by Joanne Molinaro
Recipe FROM:
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