Japanese Steamed Buns

Serves 4 to 6

www.ZsusVeganPantry.com

1 ½ cups unbleached all-purpose white flour

1 tablespoon baking powder

¼ cup plus 1 teaspoon natural sugar, divided

⅔ cup plain vegan milk, warmed

½ cup TVP granules, reconstituted

¼ cup chopped bamboo shoots

½ medium onion, minced

1 teaspoon minced ginger

1 teaspoon vegetarian stir-fry sauce or teriyaki sauce

1 teaspoon reduced-sodium tamari

1 teaspoon toasted sesame seed oil

1. Sift the flour and baking powder into a large bowl. Add ¼ cup sugar and mix well. Add the milk and knead into a soft dough. Add up to ½ cup more flour if it is too sticky, however this is meant to be a soft dough. Transfer the dough to a lightly-floured surface and roll into golf-ball sized balls. Set them aside.

2. Combine the reconstituted TVP, bamboo shoots, onion, ginger, stir-fry sauce, tamari,1 teaspoon sugar and sesame seeds in a separate medium bowl. Taste and adjust seasonings with tamari or salt.

3. Line steamer baskets with parchment paper. Flatten a ball of dough between your hands into a circle about 3-inches in diameter. Place about 2 tablespoons of filling in the middle and fold the dough up around the filling, pinching it closed at the top. Repeat with all the dough and filling. Transfer the filled buns to the steamer basket and steam until cooked, about 25 to 30 minutes.