Makes 4 servings
Preparation and cooking time: 2 1/2 hours
⅓ cup warm water
½ tablespoon instant yeast
1 tablespoons vegetable oil
1¼ cups all-purpose flour
½ tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
¾ cup malunggay leaves, chopped
1/8 cup garlic, minced
1 tablespoon ginger, grated
6 tablespoons red onions, minced
2 1/2 tablespoons kinchay, minced
1/4 cup shitake mushrooms
1/4 cup button mushrooms
1/4 cup wood-ear mushrooms
1/2 cup carrots, diced
1/4 cup black beans, canned and drained
1/4 cup ground black pepper
1/2 tablespoon cumin
1 tablespoon sweet chili sauce
1/2 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons cooking oil
1. Place water, yeast and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolves. Set aside, allow to set for 15 minutes
2. In a separate bowl, combine Flour, baking powder, sugar, and salt whisking until well combined. Add oil, malunngay leaves, and yeast mixture and mix until a dough forms. Knead until smooth and cover, allowing it to rise for 1 hour.
3. Cut into equal sizes and form into balls. Allow to rest.
1 Place mushrooms, carrots, black beans, half of onions, and half of garlic into a food processor and blend until course paste.
2. Pour mushroom mixture onto a bowl lined with cheesecloth and squeeze out as much excess liquid as possible and reserve liquid. Place in a bowl and set aside.
3. In a pan over medium heat, sauté remaining onions and garlic until fragrant and translucent. Add langka pieces and kinchay. Sauté for a few minutes. Add mushroom mixture, pepper, and cumin then continue sautéing.
4. Add sweet chili sauce, rice wine vinegar, soy sauce, and reserved liquid. Cooked until reduced. Let cool.
1. Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.
2. Wrap the buns tightly, pinching to seal.
3. Place on a tray lined with parchment paper, rest for 1 hour and steam for about 20 minutes.