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Vegan char siu bao (sticky pork buns)

Lazy Cat Kitchen
  • 105 minutes
  • Serves 12

INGREDIENTS

2

Garlic cloves

1

small chunk Ginger, fresh

3

Shallots, small

400 g

King oyster mushrooms / baby chestnut mushrooms or firm cotton tofu

2 1/2 tbsp

Hoisin sauce

2 1/2 tbsp

Tamari or all purpose soy sauce

1

good pinch (or black) pepper, white

2 tsp

Active yeast, instant

300 g

Bao flour or all purpose flour

1/4 tsp

Chinese five spice

2 tsp

Cornflour / cornstarch

1 pinch

Salt

1/2 tsp

Sea salt, fine

14 tsp

Sugar

1 tbsp

Rice wine vinegar

1 tsp

Sesame oil, toasted

3 tbsp

Vegetable oil

1 tbsp

Shaoxing wine