MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Steamed Kimchi Buns
Categories: Korean
     Yield: 16 Servings

     1 c  Water; warm
     2 ts Active dry yeast
     1 tb Sugar
     3 c  Flour
     2 tb Vegetable oil
          Salt
          Pepper
    16 oz Extra firm tofu; pressed
     1 tb Sesame oil; +1 ts
     5 cl Garlic; up to 6 cl;
          - just peeled
     1    Shallot; chopped -OR-
   1/4    Onion; chopped
     1    Carrot; chopped
     5    Mushrooms; up to 6; chopped
     1    Potato; chopped
     2    Red cabbage leaves; up to 3,
          - chopped
     3    Whole scallions; chopped
   1/2 c  Kimchi
     1 tb Extra virgin olive oil
     1 tb Light soy sauce
     1 c  Vermicelli noodles; cooked

 Add the yeast and sugar to the cup of hot water and set it aside to
 "proof."

 Add the flour, vegetable oil, and a pinch of salt to a large bowl.
 Next, add the proofed yeast mixture and begin stirring everything
 with a wooden spoon (or your hands) until a dough forms.

 Knead the dough for approximately 5 minutes. Shape it into a smooth
 ball. Add a ts of sesame oil to the bottom of your bowl and place the
 dough ball in the bowl and cover it with a towel. Set it aside in a
 warm place for approximately 1 hour, until the dough doubles in size.

 In the meantime, add 1 tb of extra virgin olive oil and 1 tb of
 sesame oil to a large pan. When the oils are hot, add the garlic,
 shallot, carrot, mushrooms, potato, cabbage, scallions, and kimchi to
 the pan.

 Cook the vegetables for about 2 minutes and then add 1 tb of the
 light soy sauce. Cook for an additional 7 to 8 minutes, until the
 vegetables are nice and softened.

 Add the vegetables to a food processor, together with 1 cup of cooked
 vermicelli noodles. Grind the vegetables and noodles until they are
 the size of a small pebbles.

 Place the vegetable filling back into a bowl and add the pressed tofu,
 using your hands to break the tofu apart. Incorporate the tofu into
 the vegetables. Set the filling aside in the refrigerator until you
 are ready to use it.

 When the dough has proofed for about an hour, punch the dough to
 release excess gas. Knead the dough for about 1 minute and roll it
 back into a nice smooth ball. Place it back into its bowl, cover it
 with a towel, and let it rest for another 35 minutes.

 Once the dough has completed its second "proof," knead the dough once
 more for about 1 minute and then divide it into 16 equal pieces.

 Using a rolling pin, flatten a small piece into a round disc, about
 the size of your hand. Place the disc on your hand, scoop about 2 tb
 of the filling onto the disc, and then fold and pinch the edge of the
 disc, until the filling has been completely enclosed.

 Place the ball, seal side down, and roll it between your hands to
 smoothen the seal. Place the bun on a square of parchment paper and
 into your steamer, while you repeat with the remaining pieces of
 dough.

 Allow the buns to proof for an additional 20 minutes before steaming.
 Steam them for 20 minutes.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/steamed-kimchi-buns/>

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