- 4 cups flour
- 1 tbsp sugar
- 3 tbsp yeast
- 1/2 cup hot milk
- 3/4 cup hot water
- 4 cloves garlic (minced)
- 2 tbsp ginger (minced)
- 1 cup onions (finely chopped)
- 1 carrot (minced)
- 3 cups cabbage (finely chopped)
- 1 zucchini (finely chopped)
- 2 cups mushrooms (finely chopped)
- 1 1/2 cups bean sprouts(chopped)
- 3 tbsp oil
- 3 tbsp dry wine
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 1/2 tablespoons chili paste
- 1 tbsp cornstarch
- 2 tbsp water
- 24 pieces wax paper or aluminum foil (3"x3")
Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.
Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.
When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.