Nut-Free Steamed Bao Buns with Vegetable Filling
Soft, fluffy, and completely nut-free, these Steamed Bao Buns with Vegetable Filling are a delightful homemade treat perfect for those with nut allergies or anyone looking for a wholesome plant-based meal. Made from scratch, the pillowy dough is filled with a vibrant and savory vegetable medley of cabbage, carrots, bell peppers, and aromatic ginger and garlic, all tied together with a touch of nut-free soy sauce and sesame oil. These bao buns are steamed to perfection, offering a light and tender texture that melts in your mouth. Ideal as an appetizer, snack, or main course, they pair beautifully with a side of soy sauce or your favorite dipping sauce. With a prep time of 45 minutes and a yield of eight fluffy buns, this recipe is perfect for sharing, making it a great addition to your weekly dinner rotation or a crowd-pleasing option for gatherings. Easy to prepare and bursting with fresh, bold flavors, these bao buns are sure to become a family favorite!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 40 g Sugar
- 7 g Instant yeast
- 5 g Baking powder
- 150 ml Warm water
- 20 ml Vegetable oil
- 150 g Cabbage
- 1 medium Carrot
- 1 medium Bell pepper
- 2 stalks Green onion
- 30 ml Soy sauce (ensure nut-free)
- 5 ml Sesame oil
- 2 cloves Garlic
- 10 g Ginger
- 5 g Cornstarch
- 10 ml Water (for cornstarch slurry)
Instructions
In a large bowl, mix the flour, sugar, instant yeast, and baking powder together.
Gradually add the warm water and vegetable oil while stirring until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.
While the dough rests, prepare the vegetable filling. Finely shred the cabbage, julienne the carrot, and dice the bell pepper. Mince the garlic, ginger, and slice the green onions.
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.
Add cabbage, carrot, and bell pepper to the skillet. Stir-fry for 5 minutes until softened but still slightly crisp.
Stir in the soy sauce and green onions. Dissolve the cornstarch in water to make a slurry and stir it into the vegetables. Cook for another 2 minutes until the mixture thickens slightly. Remove from heat and let cool.
After the dough has risen, punch it down and knead for 1 minute. Divide it into 8 equal pieces.
Roll each piece into a ball and flatten it into a 4-inch round circle. Place a spoonful of the vegetable filling in the center of each circle, pinch the edges together to seal, and shape into a bun.
Place each bun on a small square of parchment paper to prevent sticking.
Prepare a steamer by bringing water to a boil. Steam the buns in batches for 10-12 minutes until puffed and cooked through.
Serve warm as is or with additional soy sauce on the side for dipping.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 51.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1254 mg | 27% | |
*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.
