Sugar-Free Steamed Bao Buns with Vegetable Filling
Delight your taste buds with these soft and fluffy Sugar-Free Steamed Bao Buns with Vegetable Filling, a healthy twist on the classic Asian street food! Made with a simple yeast-based dough that's free from added sugar, these baos are delicately steamed to perfection, resulting in a light and pillowy texture. Packed with a savory and nutrient-rich filling of sautéed cabbage, carrots, and shiitake mushrooms, infused with low-sodium soy sauce and a hint of sesame oil, they are as wholesome as they are flavorful. Perfect for vegans or anyone looking to enjoy a guilt-free snack or meal, these bao buns are not only a treat for the palate but also surprisingly easy to make from scratch. Serve them warm with your favorite dipping sauces and savor the delightful combination of tender dough and vibrant vegetables in every bite!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 7 g Instant yeast
- 5 g Baking powder
- 3 g Salt
- 150 ml Warm water
- 15 ml Olive oil
- 200 g Shredded cabbage
- 100 g Grated carrots
- 100 g Chopped shiitake mushrooms
- 2 cloves Minced garlic
- 10 g Minced ginger
- 15 ml Soy sauce (low sodium)
- 5 ml Sesame oil
- 5 g Cornstarch
- 15 ml Water
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and salt.
Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes or 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 is rising, prepare the vegetable filling. Heat a skillet over medium heat and add sesame oil.
Sauté the garlic and ginger until fragrant, about 30 seconds.
Add the shredded cabbage, grated carrots, and chopped shiitake mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender.
In a small bowl, mix the soy sauce, cornstarch, and water. Pour this mixture over the cooked vegetables and cook for an additional 1 minute until the filling thickens. Set aside to cool.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten into a 10cm circle.
Place 1-2 tablespoons of the vegetable filling in the center of each circle. Gather the edges of the dough and pinch them together to seal, forming a bun.
Place each bun seam-side down on a small square of parchment paper.
Arrange the buns in a bamboo steamer or a regular steaming basket, ensuring they do not touch each other. Allow them to rest for 15 minutes.
Set up a steaming pot with boiling water. Place the steamer basket over the pot, cover, and steam the buns for 12-15 minutes.
Remove from the steamer and let the bao buns cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 14.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 184 mg | 14% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1413 mg | 30% | |
*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.
