3/4 cup hoisin sauce
1 cup diced Mushrooms
1 cup diced Sprouts
1 cup shredded cabbage
1 bunch scallions, thinly sliced
Marinate Filling for 2 hrs then sauté in pan and set aside.
1 package active dry yeast
1/2 warm water
1 1/2 cups organic unbleached all-purpose flour, plus more for kneading
1 1/2 cups organic unbleached cake flour
3 tablespoons Coconut sugar
1/2 teaspoon baking powder
1/2 cup warm coconut or Almond milk
1 tablespoon Coconut or Avocado Seed oil, plus more as needed
For the dough:
Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble then set aside.
In a large bowl, mix flour, sugar, and baking powder. Make a well in the center and add warm coconut/Almond milk, oil, and activated yeast. Work the dough well then using a floured board knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Lightly oil the dough ball. Cover with plastic wrap in a bowl and allow the dough to rise undisturbed for 40 minutes to 1 hour. It should double in volume.
To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal. Let rest for 10 minutes
Fill a bamboo or stainless steel steamer with water and bring it to a boil. Line with parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer
Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.