Sweet potato shāobāo stuffed with green peas and pumpkin seeds

The weather broke again and, instead of trips to the mountains, I am working at home. Still, I manage to “go out” more than 10 000 steps a day, so I’m not really complaining, but… I would like to go hiking or have picnic under the sky.

The last trip to the market brought me the young green peas. I’m not even sure if it’s the season for peas, but I bought them anyway. Part I ate raw, and rest gone to the beautiful and tasty stuffing for sweet potato shāobāo.

Shāobāo is stuffed mantou. And mantou is steamed wheat buns. Yes wheat, not rice ones. Mantou, in fact, come from southern China, where wheat and millet are easier to grow and, thus, are more frequent.

Not much different from ours, Polish “steamed rolls” – pampuchy. Preparation is extremely simple, and in effect we get surprisingly appetizing results.

I replaced part of the flour with baked sweet potatoes, so my shāobāo gained in lightness and color. If you use wheat or white spelt flour, the color effect will be even more visible.

I used to stuffing green beans and pumpkin seeds. Everything together is a very spring, joyful croissants. With more than three ingredients 🙂

Bon appetit!

Ingredients:

shāobāo:

40 dag wholemeal spelled flour (you can use white spelt flour or wheat flour)

1 teaspoon baking powder (can be omitted)

1 teaspoon salt

25 grams of baked sweet potato

1 teaspoon sugar

7 g dry yeast

100 ml of hot water

2 – 3 tablespoons of liquid coconut oil (you can use butter, ghee or oil palm)

Stuffing:

10 grams of green peas (if using frozen, thaw before)

3 – 4 tablespoons pumpkin seeds (pepitas)

2 tablespoons olive oil with chilli

tamari (salt) to taste

approx. ¼ cup water

Preparation (16 rolls):

Dough:

• Peel sweet potatoes, cut into smaller pieces, cover with coconut oil and put on a baking tray. Put in the oven preheated to 200C (392F) and bake approx. 40 minutes. Still warm grind in a food processor. Leave it to cool. – This can be done the day before
• Sugar and yeast dissolve in water. Set aside, it should froth.
• Baking powder, salt and flour mix thoroughly.
• Add the smashed sweet potatoes. Knead the dough. It should be crumbly.
• Once it’s done, add foamed yeast. Knead the dough again.
• Finally, add coconut oil. Knead the dough until it absorbs the entire fat.
• Translate dough into a bowl and leave in a warm place to rise for at least 1 hour.

Stuffing:

• Roast pumpkin seeds in a frying pan.
• Peas and pumpkin seeds put into a blender. Add the olive oil with chili and salt. Blend.
• If it’s too thick, add water.

Shāobāo:

• Divide dough into 16 parts.
• From each form a triangle. Put the stuffing and roll up, starting from the widest edge.
• The narrow edges of the roll wrap and put croissant on the paper.
• Let them rise for 30 minutes.
• Steam buns for 20 minutes.