Ji Dan Bao Dan Cai Bao Egg and Cabbage Bun
Discover the perfect balance of savory and satisfying with Ji Dan Bao Dan Cai Bao, or Egg and Cabbage Buns. These fluffy, steamed buns are filled with a delectable combination of soft scrambled eggs, fragrant garlic, and tender cabbage, seasoned with soy sauce and sesame oil for a burst of umami. Made with an easy-to-knead dough and filled with wholesome ingredients, this recipe is ideal for those seeking a comforting homemade snack or a unique addition to any meal. Perfectly portable and brimming with flavor, these steamed buns are not only a joy to make but also a delightful way to experience the magic of traditional Chinese cuisine. Whether you’re serving them as a snack, appetizer, or part of a main course, these savory buns are sure to impress!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 5 g Instant yeast
- 10 g Granulated sugar
- 150 ml Warm water
- 10 ml Vegetable oil
- 5 g Salt
- 3 large Eggs
- 250 g Cabbage
- 2 cloves Garlic
- 15 ml Soy sauce
- 5 ml Sesame oil
- 3 stalks Green onions
- 2 g Black pepper
Instructions
In a large mixing bowl, combine 300g of all-purpose flour, 5g of instant yeast, and 10g of granulated sugar. Gradually add 150ml of warm water, stirring until a shaggy dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic. Add 5g of salt and 10ml of vegetable oil during kneading to enhance elasticity. Cover the dough with a damp cloth and let it rise for 1 hour or until doubled in size.
While the dough rises, finely shred 250g of cabbage, mince 2 cloves of garlic, and thinly slice 3 stalks of green onions.
Heat 10ml of vegetable oil in a skillet over medium heat. Add the minced garlic and stir-fry for 30 seconds, then toss in the shredded cabbage. Cook for 3-5 minutes until softened. Season with 15ml of soy sauce, 5ml of sesame oil, and 2g of black pepper. Remove from heat and let cool.
In a separate bowl, whisk 3 large eggs and cook them in a lightly oiled skillet over low to medium heat, stirring gently to form soft scrambled eggs. Remove from heat and mix the eggs with the cabbage filling.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a round disk about 10cm in diameter.
Place about 2 tablespoons of the egg and cabbage filling in the center of each disk. Gather the edges of the dough and pinch them together at the top to seal the bun. Place the buns seam-side down on parchment paper squares.
Prepare a steamer and bring water to a boil. Arrange the buns in the steamer, leaving space between them to expand. Cover and steam over medium heat for 12-15 minutes.
Turn off the heat and let the buns sit in the steamer for 5 minutes before removing the lid to prevent sudden changes in temperature, which can cause the buns to collapse.
Serve the Ji Dan Bao Dan Cai Bao warm as a delicious snack or as part of a meal!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 20.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 284 mg | 22% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
