Healthy Eats

February 25, 2019
Vegan Malunggay Siopao

DIFFICULTY: Easy

Makes 4 servings
Preparation and cooking time: 2 1/2 hours


Ingredients:

Siopao Dough:
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

Filling:
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

Procedure:

Dough:
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.

Filling:
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.

Assembly:
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.