Soy-Free Steamed Bao Buns with Vegetable Filling
These Soy-Free Steamed Bao Buns with Vegetable Filling are a delightful and allergy-friendly twist on the classic bao recipe, perfect for plant-based and soy-free diets. With their pillowy soft texture and a savory mix of bright, fresh vegetables like carrots, cabbage, and zucchini, these buns are a flavorful treat that's both satisfying and nutritious. The dough is easy to prepare and features a simple blend of pantry staples, while the veggie filling is lightly seasoned with aromatic garlic, ginger, rice vinegar, and a hint of sesame oil for a burst of umami. Steamed to perfection, these bao buns are ideal as a snack, appetizer, or even a light meal. Plus, they’re customizable—pair them with your favorite dipping sauce or add your preferred veggies to elevate the experience. Serve them fresh and warm for an irresistible bite that everyone will love!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cups warm water
- 2 tablespoons neutral oil (e.g., avocado or sunflower oil)
- 1 carrot, finely diced
- 1 cup cabbage, finely shredded
- 0.5 cup zucchini, finely diced
- 2 green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil (optional for flavor)
- 0.25 teaspoons salt (for filling)
- 0.25 teaspoons black pepper
- 1 teaspoon rice vinegar
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt.
Add the warm water and oil to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the filling. Heat a skillet over medium heat and add a small amount of oil.
Sauté the garlic and ginger for 1-2 minutes until fragrant. Add the carrots, cabbage, and zucchini to the pan.
Cook the vegetables for 4-5 minutes until softened and any liquid has evaporated.
Stir in the green onion, sesame oil (if using), salt, pepper, and rice vinegar. Allow the mixture to cool completely.
Once the dough has doubled in size, punch it down and divide it into 10 equal pieces.
Roll each piece into a smooth ball, then use a rolling pin to flatten into a circle about 4-5 inches in diameter.
Place 1-2 tablespoons of the vegetable filling in the center of each dough circle. Gather and pinch the edges together to seal the bun.
Place each bun seam-side down on a small piece of parchment paper.
Prepare a steamer and allow the buns to rise for another 20 minutes while the water heats up.
Steam the buns in batches for 10-12 minutes until puffed and cooked through.
Remove the buns from the steamer and let cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 52.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1583 mg | 34% | |
*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.
