Steamed Bao Buns with Vegetable Filling
Fluffy, soft, and bursting with flavor, these Steamed Bao Buns with Vegetable Filling are the ultimate homemade comfort food. Perfectly crafted from a light and airy dough, each bun is gently steamed to achieve its signature pillowy texture. Inside, you'll discover a savory vegetable filling featuring sautéed shiitake mushrooms, crisp carrots, and tender cabbage, all seasoned with fragrant garlic, soy sauce, and sesame oil for an irresistible umami punch. These bao buns are not only a crowd-pleaser but also an excellent option for vegetarians and anyone seeking a healthier twist on a beloved Asian classic. Serve them warm from the steamer for a fresh, aromatic dining experience that pairs wonderfully with a side of dipping sauce or a light salad. Whether as an appetizer, snack, or light meal, these plant-based bao buns are sure to impress!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 3 tbsp sugar
- 2 tsp instant yeast
- 1 tsp baking powder
- 0.5 tsp salt
- 125 ml warm water
- 2 tbsp vegetable oil
- 1 tbsp white vinegar
- 1 medium carrot, julienned
- 100 g shiitake mushrooms, sliced
- 100 g cabbage, shredded
- 2 stalks spring onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
- 0.25 tsp black pepper
Instructions
To make the dough, combine 250 g of all-purpose flour, 3 tbsp of sugar, 2 tsp of instant yeast, 1 tsp of baking powder, and 0.5 tsp of salt in a large mixing bowl.
In a separate container, mix 125 ml of warm water, 2 tbsp of vegetable oil, and 1 tbsp of white vinegar.
Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rest in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the vegetable filling. Heat 1 tbsp of vegetable oil in a pan over medium heat.
Add 2 minced garlic cloves and stir-fry until fragrant.
Add 1 medium carrot (julienned), 100 g of sliced shiitake mushrooms, and 100 g of shredded cabbage to the pan. Stir-fry for about 5-6 minutes until the vegetables are softened.
Add 2 tbsp of soy sauce, 1 tsp of sesame oil, and black pepper to taste (around 0.25 tsp) to the vegetables and mix well.
In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water and pour this slurry into the pan, stirring until the sauce thickens and coats the vegetables.
Remove the pan from heat and stir in 2 chopped spring onions. Set aside to cool.
Once the dough has risen, punch it down to release the air and divide it into 8 equal pieces.
Roll each piece into a ball, flatten with a rolling pin to an oval shape about 0.5 cm thick.
Lightly brush the surface with oil and fold the oval in half to form a bun shape, placing a small piece of parchment in between to prevent sticking.
Arrange the buns on a parchment-lined tray, cover with a damp cloth, and let them rise for another 20 minutes.
Prepare a steamer and bring the water to a boil. Place the buns into the steamer, ensuring they have enough space to expand.
Steam the buns over medium-high heat for 10 minutes. Then, turn off the heat and allow them to rest in the steamer for 5 more minutes before removing them.
Carefully open each bun and fill with the prepared vegetable mixture.
Serve immediately and enjoy your vegetable-filled bao buns.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 47.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1267 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.
