“Mouthwatering Vegan Chinese Breakfast Dim Sum Delight: Scrumptious Steamed Buns & Vegetable-Stuffed Sui Mai”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup warm water (for yeast proofing) 2 tsp active dry yeast 2 cups all
• purpose flour 1/4 cup vegetable oil 1 tbsp sugar 1/2 tsp salt 2 cups bread flour Vegetarian filling (e.g., finely chopped mushrooms, tofu, spinach, onions)

Instructions

1. Proof the yeast: In a small bowl, mix warm water and sugar, then add active dry yeast and let sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine all purpose flour, salt, and vegetable oil. Mix well. Add proofed yeast and gradually add bread flour while stirring.
3. Knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Prepare vegetarian filling by finely chopping mushrooms, tofu, spinach, and onions, and mixing well.
5. Divide the risen dough into small portions and shape each into a ball. Flatten and wrap the vegetable filling inside, sealing the edges tightly. Place in a steamer basket lined with parchment paper.
6. Steam the dumplings for 12 15 minutes until they turn slightly golden on top.
7. Serve warm and garnish with fresh cilantro and green onions.

Chef’s Insight

The key to perfecting these vegan Chinese breakfast dumplings lies in the dough's elasticity and the careful sealing of the filling within each dumpling. Enjoy the satisfying mouthfeel and rich aroma that will take you on a culinary journey.