Kaofu Buns

Kaofu buns are a delectable Chinese dish that marries the rich flavors of wheat gluten (kaofu) with a soft, fluffy bun. Originating from Shanghai, these buns have become a beloved snack and are often enjoyed during tea time or as a delightful street food. The origins of kaofu can be traced back to the Buddhist temples where meat-free dishes were developed into flavorful, protein-rich alternatives. Known for its unique texture and the ability to absorb the essence of its accompanying sauce, kaofu is a delightful and versatile ingredient in Chinese cuisine.

Ingredients

• Kaofu (wheat gluten)
• Soy sauce
• Dark soy sauce
• Sugar
• Sesame oil
• Dried wood ear fungi
• Shiitake mushrooms
• Dried bean curd
• Scallions
• Ginger
• Minced garlic
• All-purpose flour
• Active dry yeast
• Milk
• Sugar (for the dough)
• Baking powder
• Salt
• Vegetable oil

Preparation

Preparing the Kaofu Mixture

1. Start by soaking the kaofu and dried fungi in warm water until they soften. This usually takes about 30 minutes.
2. Drain and slice the kaofu into thin strips while removing any tough or fibrous parts from the fungi.
3. Soak the shiitake mushrooms in warm water until soft, then slice them thinly and reserve the soaking liquid.
4. In a bowl, mix soy sauce, dark soy sauce, sugar, and a dash of sesame oil to create a seasoning sauce.

Cooking the Filling

1. In a pan, heat a tablespoon of vegetable oil and sauté minced garlic and slices of ginger until fragrant.
2. Add the sliced shiitake mushrooms, soaked wood ear fungi, and slices of dried bean curd. Cook for 3-4 minutes.
3. Mix in the sliced kaofu and pour the prepared sauce and reserved mushroom soaking liquid. Stir well to coat all ingredients.
4. Simmer until the sauce is thickened and everything is nicely seasoned. Finish with chopped scallions. Set aside to cool.

Making the Buns

Preparing the Dough

1. In a bowl, dissolve a teaspoon of sugar in warm milk and sprinkle the active dry yeast over. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine all-purpose flour, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
3. Make a well in the center and pour in the yeast mixture along with 2 tablespoons of vegetable oil.
4. Knead the mixture until a smooth and elastic dough forms. Cover and let it rise in a warm place for about an hour or until doubled in size.

Assembling the Buns

1. Once the dough has risen, punch it down to release the air and knead for a few more minutes.
2. Divide the dough into evenly sized pieces (about 12-16 pieces) and shape them into balls.
3. Flatten each ball into a disc and place about a tablespoon of the cooled kaofu mixture in the center.
4. Carefully gather the edges of the dough around the filling and pinch them to seal securely.
5. Place each bun seam-side down on a piece of parchment paper in a steamer basket, leaving enough space for expansion.

Steaming the Buns

1. Allow the buns to rest for another 15-20 minutes to rise a bit more.
2. Prepare a steamer and fill it with enough water. Bring to a boil.
3. Carefully place the basket over boiling water and steam for 15-20 minutes. Use a cooking timer to prevent over steaming.
4. Once steamed, remove the lid and let the buns rest for a couple of minutes before serving to retain moisture.

Enjoying the Kaofu Buns

Kaofu buns are a versatile dish that can be enjoyed as a snack or a part of a meal. Their rich, savory taste is perfect for pairing with a simple soy sauce dip or chili oil for those who enjoy a spicy kick. Traditionally, they are served alongside a soothing cup of green tea or herbal tea, which complements the earthy flavors of the kaofu delicately. These buns can be stored in an airtight container in the refrigerator for a few days or frozen for longer storage. To reheat, simply steam them again until warmed through, which will restore their tender texture and flavor.