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Japanese Spring Onion Buns

Ingredients

  • for 2 portions (1 Steam+ Pot) For the dough

  • For the filling

  • For the vegetables

  • For the Teriyaki dipping sauce

  • Plus

Directions

Japanese spring onion buns with steamed vegetables and quick Teriyaki dipping sauce.

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Steps

1

Knead the ingredients for the dough together with 75 ml of warm water for 10 minutes until the mixture forms a smooth dough. Then cover the dough and leave in a warm place for 45 minutes to prove until it has doubled in size.

2

Cut the spring onions into thin rings.

3

Roll out the dough on a well-floured work surface into a rectangle approx. 1.5 mm thick. Then sprinkle the spring onions and salt over it and roll up gently.

4

Cut the rolled dough into 12 pieces. In each case, lay two pieces on top of each other, push down deep with a chopstick or the handle of a wooden spoon in the middle and across to the cut edge and then, using your hands, gently fold in the other direction so that it forms a fan shape.

5

Add 150 ml of water to the pizza pan and arrange the buns on the steaming unit with ample space in between them. Seal with the lid and cook for 8 minutes at 1,000 watt.

6

Cut the broccoli into florets and remove the stems of the sugar snap peas. Season the vegetables with salt. Add the vegetables to the buns in the Steam+ Pot and cook for a further 8 minutes.

7

Mix together all of the ingredients for the dipping sauce. Cut the radishes into thin slices, combine with the rice vinegar and rice syrup and leave to one side.

8

Sprinkle the buns and vegetables with sesame seeds and serve with the radishes and Teriyaki dipping sauce.

Enjoy

Japanese Spring Onion Buns

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Ingredients

Adjust Servings:
for 2 portions (1 Steam+ Pot) For the dough
150g wheat flour alternatively spelt flour
2 tsp rice syrup alternatively raw cane sugar
2 tsp dried yeast
1/2 tsp baking powder
25ml soya milk
1/2 tbsp flavourless vegetable oil
For the filling
2 spring onions
1 tsp salt
For the vegetables
100g broccoli
75g sugar snap peas
1 tsp salt
For the Teriyaki dipping sauce
6 tbsp soy sauce
2 tbsp rice syrup alternatively raw cane sugar
1/2 tsp garlic granules
1/2 tsp lemon zest
Plus
50g radishes
3 tbsp rice vinegar
1 tsp rice syrup alternatively raw cane sugar

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

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