Vegan Bao Buns with vegetable filling

220 ml of warm water
1 packet active dry yeast
2 tbsp canola oil + more to spread
345 g of flour
1 tsp salt
1 tsp baking powder
pinch of sugar



3 carrots, slivered
1 cucumber, slivered
1 hot pepper, cut into rings
2 pak choi, cut into strips
2 spring onions, cut into rings (separate white and green)
1 garlic clove, finely chopped
1 small jar of Soybean Sprouts or Mung Bean Sprouts
3 tbsp soy sauce
optional: 2 tbsp sesame
Bamboo steam basket
baking paper


Whisk together the water and yeast in a small bowl. Let it sit for a few minutes.
Stir the flour, sugar, salt, and baking powder together in a large mixing bowl.
Stir 1 tablespoon of oil into the yeast and water mixture, then add the mixture to the dry ingredients. Stir to form a soft dough.


Knead with the kneading of the food processor for 7 minutes.
Lightly oil a medium bowl, roll the dough into a ball and place it in the bowl. Cover with a towel and place it in a warm spot to rise until for 1 hour until the dough has doubled.

Rinse well soybean sprouts or mung bean sprouts and drain.
Fry the garlic and onion (white part) in oil. Add the remaining vegetables and sauté as well. Deglaze with soy sauce and simmer for 5 minutes.
Once the dough has doubled in size, divide it into 11 balls.


Use a rolling pin to roll the ball into a 4-5 inch round. Brush the top with oil, fold it in half, and transfer it to a piece of parchment paper. Make sure not to crowd the dough rounds.
Repeat for the remaining pieces of dough. You should have 10-11 rounds.
Let them rest for 10 minutes.


Transfer the parchment rounds to the bamboo steamer. They may not all fit — just work in batches of that’s the case.
Layer the tiers in your steamer, place the lid on it, and place it over a large pot of water. Bring the water to a boil and steam the buns for 7 minutes.
Very carefully remove the lid and remove the buns from the steamer.
Fill the vegan Bao Buns with the vegetables.
Serve with green onion, cilantro and more soy sauce.



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