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I don't know why, but I really love to steam cook food. Maybe is the look of the cooking food in the steamer lid, or the gentle murmuring of the steam, or maybe is knowing that steamed food is healthy and tasty.

I wanted to try chinese bao, steamed ravioli of yeasted dough.

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Bao are usually stuffed with stir-fried vegetables and pork minced meat.

I 'veganized' the recipe using peanuts instead of meat.

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Vegan Steamed Bao

Ingredients
Makes six bao:
200g all-purpose flour
100ml water
1 tbsp sugar
1 tsp dry yeast
1 tbsp peanut oil
1 leek
1 carrot
100g soya sprounts
2 tbsp peanuts
soya sauce

Directions
Mix the yeast with sugar and dissolve in lukewarm water. Mix the flour with the yeast mixture and peanut oil, knead, and set aside while you prepare the stuffing.
Cut the leek and the carrot into thin slices and stir-fry in the wok with peanut oil. After 10 minutes add the soya sprouts and cook for a couple of minutes.
Season with two spoonful of soya sauce and let cool.

Meanwhile divide the dough into six parts, and roll them out into circle shapes 12-15 cm in diameter
Stuff with the stir-fried vegetables and peanuts, then close them pressing the edges together.

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Oil the steamer lid and put the bao in it 2 cm apart to allow for expansion during cooking. Put the lid on the pot with boiling water and cover.
Cook 30 minutes and serve hot, with soya sauce.

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I'm sending this to Susan for her Yeast Spotting event.

This also joins to It's a Vegan World - China.

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