Vegan Cha Siu Bao - cooking recipe

Ingredients

For the bun
1/4 cup unbleached cane sugar
1 3/4 cups warm water
1 tablespoon active dry yeast (quick-rise or conventional)
6 1/2 cups unbleached flour
2 tablespoons non-hydrogenated margarine
1 tablespoon baking powder
For the filling
1/4 cup vegetable oil
2 cups seitan, cut into small pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup hoisin sauce
1/4 cup hot chili sauce
1/4 cup vegan sour cream

Preparation

In a small bowl, dissolve cane sugar in warm water. Mix gently and add yeast. Allow mixture to rest for 10 minutes.
In a larger bowl, knead together the flour and margarine until mixture resembles small beads. Add yeast mixture and mix gently with a spoon. On a floured cutting board, knead dough until it's smooth and pliable. Form into a ball and place back into a larger bowl. Cover with plastic wrap and allow to rise for about two hours.
In a medium skillet over medium-high heat, heat vegetable oil. Add seitan, salt, and pepper, and pan-fry for about 3 minutes on each side. In a medium bowl, mix hoisin sauce, chili sauce, and sour cream. Add fried seitan and set aside.
On a cutting board sprinkled with baking powder, divide dough into 12 flat rounds. In the center of each round, add a heaping tablespoon of the seitan mixture. Pull the sides of the rounds up to completely encase the seitan mixture and twist the dough to seal.
Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot seam buns for about 15 minutes.