I’ve had a certain cook book for about 23 years. When I announced one day in high school that I was a vegetarian, my mom was completely awesome and incorporated some meat-free dishes into our lives- straight from these unassuming yet delightful Sunset collection.
Now, to emphasize the point that I enjoy this recipe, I will show you the recipe and my feelings for it.
Do you understand how delicious these are yet? Even the recipe says they’re superb.
First you whip up a filling that includes some cashews, mushrooms, onions, bamboo shoots and such. Then you set it aside to let dust and bugs fall into it for a while.
I made the dough in my bread machine, and then followed the rest of the directions as written. You separate the dough into 12 balls and roll them out and fill them with about 2T of filling.
Inevitably you will run out of filling, so the last bun gets chocolate chips. Holy shit, is this delicious. If you want to have so much fun you nearly explode, mix the buns around after you close them, so you don’t know which is the chocolate-filled.
I served ’em up with edamame and baked tofu. And crazy amounts of hot sauce.
1 package active dry yeast
1 cup warm water
1 tablespoon sugar
2 tablespoons salad oil
1 teaspoon salt
About 2 1/2 cups whole wheat flour (I used white whole wheat)
Mushroom-cashew filling (recipe follows)
1 tablespoon butter
In a large bowl, dissolve yeast in the warm water; blend in sugar, oil and salt. Let stand until bubbly (about 15 minutes). Add flour and mix until dough holds together. Place dough on a lightly floured surface and knead until smooth and elastic (about 8 to 10 minutes). Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour). Or save time and precious arm muscles and let your bread machine make the dough.
Meanwhile prepare mushroom-cashew filling; let cool and set aside.
Preheat oven to 350 degrees.
Turn dough out onto a lightly floured board and knead for 1 minute. Cut dough into 12 equal pieces.
Roll each piece into a round about 4 1/2″ in diameter. Press outside edge of round to make it slightly thinner than the rest of the dough. Place about 2 tablespoons filling in center of each round. Pull edges of dough up around filling and twist to seal. Don’t forget to make loud fwoop! sounds when you twist the tops.
Place buns about 2 inches apart on a greased cookie sheet. Cover and let rise in a warm place until puffy and light (about 30 minutes). Melt butter; brush over tops. Bake in a 350 degree oven until bottooms of buns turn golden brown (about 15 minutes). Makes 12 buns, one of which is not like the others.
1/4 lb mushrooms, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/2 cup coarsely chopped bamboo shoots
3/4 cup coarsely chopped cashews
2 green onions, including tops, thinly sliced
3 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/4 cup water
1 tablespoon cornstarch
1 teaspoon sesame oil
In a bowl, combine soy sauce, sherry, sugar, water, and cornstarch.
Heat 1 tablespoon salad oil in a wide frying pan over medium-high heat. Add mushrooms, onion, garlic, and ginger and stir fry for 3 minutes. Add bamboo shoots, cashews, and green onions and cook for 2 minutes. Pour in soy mixture and cook, stirring, until sauce bubbles and thickens. Stir in 1 teaspoon sesame oil. Remove pan from heat; cool.