Chinese Homestyle by Zhu Maggie;

Author:Zhu, Maggie;
Language: eng
Format: epub
Publisher: Quarto Publishing Group USA
Published: 2022-05-15T00:00:00+00:00

NOTE: This recipe calls for fresh yuba sheets because semidried and dried yuba sheets require a more complicated cooking process, Without the proper procedure, the rolls will be chewy and tough.

STEP 4: YUBA ROLL ASSEMBLY

◁ CUMIN POTATO BAKED BUNS

These crispy buns are inspired by the Uyghur baked buns, kao bao zi, a popular dish from Xinjiang, located in the far northwest of China, adjacent to Mongolia and Kazakhstan. It was brought to Beijing and is commonly served at Muslim and kosher restaurants, where you’ll find some of the best noodle soups. The traditional version is usually made with lamb and onion and then baked on the walls of a wood-fired oven. When I converted it to a plant-based dish, I used the original seasonings paired with potato, carrot, and onion, staples of the Xinjiang region.

YIELD12 bunsPREP40 minutes plus 1 hour resting timeCOOK20 minutes

2 cups (300 g) all-purpose flour, plus more for dusting

4 tablespoons peanut oil, divided

11 ounces (300 g) potato (about 1 medium russet), peeled and cut into ¼-inch (6 mm) dice (about 2 cups)

1 medium carrot, cut into ¼-inch (6 mm) dice

1 white onion, minced

1 tablespoon ground cumin

½ teaspoon salt, or to taste, plus more if needed

¼ teaspoon sugar

⅛ teaspoon freshly ground Sichuan peppercorns (or black pepper)

2 tablespoons plant-based milk

Vegetable oil, for greasing

1 teaspoon maple syrup

Toasted sesame seeds, to taste

1Place the flour in a large bowl and slowly drizzle it with ¾ cup (180 ml) of water. Use a pair of chopsticks (or a fork) to whisk the flour until the water is fully absorbed and it forms soft dough flakes.

2Dust both hands with dry flour and gather the dough flakes together until a dough forms. Transfer the dough to a work surface dusted with flour. Knead until it turns smooth and elastic, about 15 minutes. The dough should be soft to touch but not sticky. Transfer the dough to a large bowl and cover with plastic wrap. Let rest at room temperature for 1 hour, or until ready to use. If resting the dough for more than 3 hours, transfer it to the refrigerator.

3Meanwhile, in a medium skillet, heat 2 tablespoons of the peanut oil until hot. Add the potato and carrot and cook, stirring occasionally, until the edges turn golden, 4 minutes or so. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the cumin, salt, sugar, and Sichuan pepper and cook and stir for another minute, until the spices are evenly coated. Taste a piece of potato and add a pinch of salt if needed. Transfer the contents of the pan to a large plate to cool.

4Preheat the oven to 450°F (230°C; gas mark 8). Line a baking tray with parchment paper and spray (or brush) a thin layer of vegetable oil on the parchment.

5In a small bowl, combine the milk and maple syrup. Place the remaining 2 tablespoons peanut oil in another small bowl.

6Lightly grease a work surface with vegetable oil and transfer the dough to it. Divide the dough into 2

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