Five-spice pork buns

Difficulty: 3/5

Preparation and cooking time: 1 hour and 30 mimnutes

Servings: 2 (2 buns per serving)

Nutrition facts per serving
CALORIES PER SERVING (kcal): 790         (calories in whole recipe: 1580)
Proteins	78%	43.8g	Protein: lysine	100%	2.0g
			Protein: methionine	78%	0.7g
			Protein: isoleucine	99%	1.7g
Carbohydrates	106%	138.2g	Fibers	67%	25.4g
			Net carbs	n/a	112.8g
			Sugars	n/a	6.9g
Fats	19%	12.2g	Omega-3	15%	0.2g
			Omega-6	18%	3.0g
			Saturated fats	n/a	1.8g
Vitamin B1	97%	1.2mg	Vitamin B2	45%	0.6mg
Vitamin B3	73%	11.6mg	Vitamin B5	58%	2.9mg
Vitamin B6	77%	1.0mg	Folate	53%	211.4μg
Vitamin A	1%	11.4μg	Vitamin C	4%	3.3mg
Vitamin E	17%	2.6mg	Vitamin K	10%	11.6μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	18%	178.2mg	Copper	172%	1.5mg
Iron	139%	11.2mg	Magnesium	90%	361.0mg
Manganese	389%	9.0mg	Phosphorus	134%	937.0mg
Potassium	39%	1841.5mg	Selenium	213%	117.1μg
Zinc	64%	7.1mg	Sodium to taste

Ingredients:

FOR THE BUNS

• 212ml water
• 1/4 tsp yeast
• Pinch of salt
• 2 packets Stevia
• 330g whole-wheat flour

FOR THE FILLING

• 75g dry texture vegetable protein
• 500ml water
• 1 tbsp olive oil
• 2 minced garlic cloves
• 1cm x 1cm diced fresh ginger
• 1/4 diced small-sized onion
• Pinch of salt
• 100g chopped mushrooms
• 3/4 tsp Chinese five-spice
• 1/2 tsp chili flakes
• 2 tsp apple cider vinegar
• 1 tbsp soy sauce
• 1/4 packet stevia
• 1/8 tsp black pepper
• 3 tbsp soy milk

Instructions:

• In a small bowl, combine the texture vegetable protein and the water for the filling. Let soak for 20 minutes, then drain. Set aside.
• In a large bowl, combine all of the ingredients for the buns except the flour. Do not stir, and let sit for 5 minutes until the yeast has bloomed. Stir in the flour. Knead well for 10 minutes until the dough has become sticky enough to leave no flour in the bowl, but not enough to stick all over your hand. Cover with a towel and let rise for 20 minutes.
• In the meantime, heat up the oil in a pan on medium-low heat. Sauté the garlic, ginger, and onions with the salt for 5 minutes or until translucent.
• Add the mushrooms and sauté for another 5 minutes, then stir in the five-spice and the chili flakes.
• Add the drained texture vegetable protein, cover the pan with a lid, and let cook on medium-low heat for 5 minutes.
• Stir in the vinegar, soy sauce, stevia, and black pepper. Cover the pan with a lid, and let cook on medium-low heat for 3 minutes.
• Stir in the soy milk and cook for 2 minutes. Turn off the heat and set aside.
• Separate the filling equally in 4 servings, and separate the dough in 4 equal pieces on a cutting board.
• For each piece of dough, start by flattening it out with the tip of your fingers so as to obtain a circle of dough that is approximately half a centimeter in thickness. Place the filling in the center of the dough. Bring together two opposite sides of the dough and pinch together so as to seal the bun. Repeat the same process 3 more times to obtain a square-ish shape (as shown in the pictures below).

• Place the buns on a baking tray lined with a silicone baking at or parchment paper. Cover with a towel and let rise for 30 minutes.
• Pre-heat oven to 200°C.
• Once the buns have finished resting, bake for 30 minutes.

Serving:

Simply grab a bun and enjoy!