event : SHHH COOKING SECRETLY

root : STEAMED FOOD

VEGETARIAN BAO BUNS 

What are Bao Buns?

The first time I saw the Bao Buns was at the lounge of the Taiwan International Airport. Hubby and I were in transportation system and it was lunch time. A huge buffet was spread out and bao buns were among them. however, all the fillings were not vegetable. I took one plain one to taste and liked it. These steamed treats are super healthy and the best part is that one can use any satiate. traditionally a chinese smasher, the popular filling is pork belly. I searched respective recipes to find what would work for me. last, I decided to use mushrooms as my main filling .

A bit about the group :

Members of this group give their partners two secret ingredients according to the subject decided and prepare a smasher. Once the serve is cook we add the photograph only and other members try and guess the secret ingredients. Towards the end of the calendar month the confidential is revealed when we share the recipe connect. This month ’ second theme Steamed Food was suggested by Anu. Her blog Ente Thattukada is a mix of traditional and some international recipes. Anu ’ mho steamed Idiyappam made from rice flour and coconut milk is what I ’ five hundred love to try out .

My Partner

Each month for the root to work well, we need to be an evening number of participants. however, sometimes that ’ randomness not possible. So the admins then give the person without the partner unavowed ingredients. This time round I didn ’ t have a partner so my co-admin Renu had to give me the ingredients. In return I didn ’ t have to give her any as she already has a partner. I discussed with Renu that I would love to try out vegetarian Bao Buns and she complied. From the list of ingredients that I would be using she picked milk and baking powder as my privy ingredients.

Do you need a Bamboo Steamer for Vegetarian Bao Buns?

Bao Buns are made from yeast boodle and are steamed. obviously the chinese steam it in Bamboo Steamers. I don ’ metric ton own matchless. however, that did not stop me from making them. I used my idli soft-shell clam and besides the steamer I use for making dhokla. Its important to remember to use parchment newspaper so that the steamed buns do not stick to the metal steamer plates .

What Stuffing can you use for Bao Buns?

Anything from pork barrel abdomen, wimp to numerous vegetarian options like mushrooms, bean curd, tempeh, mix vegetables, cauliflower, jackfruit, etc. Let your imagination contain over. normally served with a bit of salad and sauces, it makes a absolutely healthy meal .

Sauces

You will come across fusion vegetarian bao buns that are served with guacamole, salsa, Sriracha sauce, peanut sauce, and even an indian Style greens chutney. obviously, as I was trying out this recipe for the foremost time I stuck to Sweet and Sour Sauce and Chinese Style Chilli Sauce .

Advantages of Steamed Food

  • Before I go into the recipe for Bao Buns, would like to stress the importance of including steamed food in your diet.
  • Large amounts of fats or oil is not required when food is steamed.
  • When food is steamed, usually retains the nutrients like vitamins and minerals whereas when food is boiled the nutrients are lost.
  • Steamed food retains its colour, is crunchy and crispy and more tastier than boiled food.
  • Steaming softens the fibre of vegetables and fruits, making it more digestible.
  • Adding herbs, sauces, condiments, lemon juice, etc makes steamed food more tastier.

Some Steamed Food Recipes

indian Cuisine has a big assortment of steamed food which one can enjoy :

Gujarati Cuisine:

Maharashtrian Cuisine:

North Indian Cuisine:

  • When I prepared Bafauri
  • Siddu/Sidku

South Indian Cuisine:

  • Mention steamed food to any Indian and the first thing that comes to mind is hot steamed Idli
  • Delicious steamed rice flour balls with a flavorful tempering makes a delicious snack. I love ammini kozhukattai
  • Ragi Sevai – I love making this  steamed South Indian breakfast from scratch.
  • I’m still waiting for an opportunity to try out Renu’s steamed Palak Paneer Stuffed Idli.
  • Sanna

Ingredients Required for Vegetarian Bao Buns:

  • Plain Flour – all purpose flour or maida
  • Yeast – I used instant active dried yeast. If you use dry active yeast, then you need to allow it to ferment in warm milk or water for at least ten minutes before adding to the dough.
  • Milk – optional. Can replace it with water for a vegan version.
  • Salt
  • Baking Powder – an additional leavening agent
  • Melted butter or oil – for vegan version use oil. I used oil. Also need some for greasing.

Ingredients for the Filling:

  • Mushrooms – I used button mushrooms. Use any variety of your choice. Can use any other filling of your choice.
  • Garlic – Use either paste or chopped
  • Ginger – use either paste or thin strips
  • Sesame Oil
  • Salt
  • Sweet and Sour Sauce – make at home or buy ready made
  • Chilli Sauce –
  • Cucumber – either slices or strips
  • Carrot – grated or sticks
  • Coriander or parsley – optional

Ingredients for Sweet and Sour Sauce 

  • Water
  • Cornflour – corn starch
  • Brown Sugar
  • Tomato Ketchup or fresh tomato puree – I prefer using fresh  thick tomato puree
  • Chilli Sauce
  • Vinegar – if you don’t have rice vinegar use any other good quality vinegar like cider vinegar or white wine vinegar
  • Salt
  • Soy Sauce – use either dark or light.

Dietary Tips:

  • Vegetarian
  • For satvik version avoid garlic and onion
  • For Vegan friendly bao buns omit dairy milk and butter. Replace the milk with nut milk or water.

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bao bun collage
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VEGETARIAN BAO BUNS & SWEET AND SOUR SAUCE

Healthy, steamed, fluffy, soft, delicious veggie bao buns. Perfect as a starter or as a light meal. Use a filling of your choice.

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Prep Time

15

mins

Cook Time

20

mins

Total Time

2

hrs

35

mins

Course

Appetizer, Light Meal

Cuisine

Chinese

Servings

15

buns

Ingredients  

FOR THE BAO BUNS:

  • 2½ cups plain flour
  • 1 cup milk warm
  • 2 tsp dry active yeast
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp carbohydrate
  • 2 tbsp petroleum
  • extra vegetable oil for greasing
  • excess flour for dusting

FOR THE FILLING:

  • 250 g mushrooms, cut into quarters or slices
  • 1 tbsp sesame seed petroleum
  • 2-3 cloves garlic, sliced or paste
  • 1 tsp pep
  • ¼ – ⅓ tsp strategic arms limitation talks
  • 3 tbsp sweetly and sour sauce
  • 1 tbsp chili sauce
  • 1 metier cucumber sliced
  • 1 large carrot shredded
  • some fresh coriander or parsley leaves

FOR THE SWEET AND SOUR SAUCE:

  • 1¼ cup body of water
  • 1½ tbsp cornstarch ( cornstarch )
  • 2 tbsp brown carbohydrate
  • 2 tbsp compact tomato puree
  • 1 -2 tbsp chili sauce
  • 1 -1½ tbsp vinegar
  • ½ tsp salt
  • 2 tbsp soy sauce

Instructions 

PREPARATION OF BAO BUN DOUGH:

  • Sift flour, salt, and baking powder into a big bowl.

  • Add instant dry active yeast and sugar. Mix well.

  • Mix oil and warm milk.

  • Using the oil milk mixture, make a dough which is not too hard or too soft.

  • Dust the worktop with a bit of flour. Knead the dough for 5-7 minutes till it becomes smooth.

  • Shape the dough into a ball. Rub some oil over it.

  • Grease the bowl with some oil.

  • Put the dough in the bowl. Cover the bowl with a damp cloth or a lid.

  • Place the bowl in a warm place. Allow the dough to ferment for 1½ hours or till double in size.

PREPARATION OF BAO BUNS:

  • Line the steamer trayor plate with some parchment paper. Brush a little oil over it.

  • Dust the worktop with some flour.

  • Roll out the dough into a big circle that is about ½ inch in thickness.

  • Uisng a cookie cutter or a lid that is about 3 inches in diameter, cut circles from the dough.

  • Gather up the sides and roll it again. Cut circles. Keep on doing that till all the dough is used up. If the dough cannot be rolled, let it rest for 5 minutes and it will become pliable again.

  • Brush some oil over all the circles.

  • Fold them into half, to resemble a semi circle or half moon.

  • Using your rolling pin, gently roll over the semi circle once to flatten it a bit. Remember, roll gently.

  • Place the rolled semi circles on the prepared steamer tray.

  • Allow the buns to ferment for 30 minutes.

  • Heat water some water in the steamer till it begins to boil.

  • Place the tray or plates with the buns in the steamer.

  • Steam for 8-10 minutes.

  • Remove the tray or plate from the steamer.

  • Let the buns cool down a bit.

  • Remove from the parchment paper.

  • Slowly pull apart from the folded seam. Each bun should open up easily.

  • Smear some red chilli sauce and sweet and sour sauce on the inside of the bun.

  • Add the filling and salad.

  • Serve with extra sauces on the side.

PREPARATION OF THE MUSHROOM FILLING:

  • Heat oil in a wide pan over medium heat.

  • Add garlic and stir fry till you get the aroma.

  • Add ginger and the chopped mushrooms.

  • Stir fry the mushrooms over high heat till they appear a bit soft. You don’t want to overcook them.

  • Let the mixture cool for a bit.

  • Add salt, sweet and sour sauce and the chilli sauce. Mix well.

  • Adjust the spices according to your taste.

PREPARATION OF SWEET AND SOUR SAUCE:

  • Mix ¼ cup of water with cornflour (cornstarch) and leave it on the side till required.

  • Heat the remaining water in a saucepan over medium heat.

  • Add tomato puree, chilli sauce, vinegar, sugar, salt and soy sauce.

  • When the water begins to simmer add the cornflour slurry.

  • Keep stirring the sauce all the time till it becomes a bit thick.

  • Take the pan off the heat. The sauce is ready. If it becomes too thick add a little water.

  • For the homemade chilli sauce, check for the link in the ingredient list.

Notes

  • Bao Buns can be served cold. However, you can easily warm them up in the steamer again for just about 5 minutes. 
  • Use any stuffing of your choice. 
  • Use ready made sauces of your choice.

Keyword

baozi, fluffy, healthy food, Steamed, steamed chinese buns, vegetarian, yeast dough

Pin for later:

bao buns pin 2

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

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