Vegetarian Chicken Bao
Indulge in the irresistible flavors of this Vegetarian Chicken Bao recipe, a plant-based twist on the classic Chinese steamed buns. Featuring a pillowy-soft homemade dough, these bao buns are generously filled with savory vegetarian chicken strips, shiitake mushrooms, and a medley of fragrant garlic, ginger, and green onions, all coated in a rich soy and hoisin sauce. Perfectly steamed to a light and fluffy perfection, these buns are a satisfying treat for vegetarians and food enthusiasts alike. Ideal for sharing at gatherings or enjoying as a comforting snack, this recipe combines authentic cooking techniques with wholesome, flavorful ingredients. Get ready to create the ultimate vegan-friendly dim sum experience with these irresistible vegetarian chicken bao buns!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 tablespoon Instant yeast
- 50 grams Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 220 milliliters Warm water
- 2 tablespoons Vegetable oil
- 200 grams Vegetarian chicken strips
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 100 grams Shiitake mushrooms, sliced
- 1 Carrot, julienned
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, baking powder, and salt.
Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough back into the mixing bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a skillet over medium heat, add the sesame oil and sauté the minced garlic and grated ginger until fragrant.
Add the shiitake mushrooms and cook for 5 minutes until softened.
Stir in the vegetarian chicken strips, soy sauce, hoisin sauce, and carrot. Cook for an additional 5-7 minutes until the mixture is heated through.
Stir in the chopped green onions and remove from heat. Set aside to cool slightly.
Once the dough has risen, punch it down and roll it into a log. Cut it into 10-12 equal pieces.
Roll each piece into a ball and flatten into a disc. Place a tablespoon of filling in the center of each disc, then gather the edges and twist to seal.
Place the filled bao buns on parchment squares and arrange in a steamer basket.
Cover and steam over boiling water for about 15 minutes until the buns are fluffy and cooked through.
Remove the steamer from the heat and let the bao rest for a few minutes before serving.
Enjoy your homemade vegetarian chicken bao warm.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 73.5 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 368 mg | 28% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2489 mg | 53% | |
*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.
