Veggie Bao(Chinese steamed buns)
User Reviews
0
0 reviews
Unrated
Veggie Bao(Chinese steamed buns)
Report
This veggie bao recipe makes for a tasty and fun appetiser. Vegan recipe
Share:
Ingredients
Bun:
- 2.5 cups all-purpose flour
- 2/3 cup water warm
- 6 teaspoons sugar
- 2 teaspoons active dry yeast quick rise works better, or quick rise yeast
- 2 teaspoons vegetable oil for dough
- 2 teaspoons vegetable oil for greasing
Filling:
- 2 cups asian vegetables chopped carrots, water chestnuts, broccoli, peas
- 1/2 onion medium, chopped
- 1/2 green bell pepper chopped
- 1 Serrano pepper
- 1 inch ginger grated
- 2 tablespoons stir-fry sauce or hoisin or sweet and sour sauce
- 1 teaspoons sugar
- 2 teaspoons neutral cooking oil generic cooking oil
Instructions
Filling:
- In a wok, heat the oil and add chopped onion and serano pepper to it.
- Cook onion on high heat for 5 minutes.
- Add green bell pepper and ginger and keep stirring. Cook on high heat for 3 minutes.
- Add the asian vegetables and cook on high heat for 5 minutes. Stir intermittently. I used frozen Asian veggies, so I microwaved them to get them to almost room temperature before adding them to the wok.
- Add in the stir fry sauce and sugar and keep stirring.
- Cook on high heat for another 2 minutes with constant stirring.
- Take off heat and let cool.
Buns:
- Warm the water to about a 110 degrees F(warm to touch) and add yeast and 1 teaspoon sugar to it. Mix well and let sit for 10 minutes or until frothy.
- Add in the rest of the sugar, oil and 1 cup flour and mix well.
- Add 1 cup flour at a time and knead into a soft dough.
- Knead for 5 minutes until smooth.
- Place dough in a well oiled and covered container for an hour or until doubled.
- Knead dough on a well floured surface and divide into small balls. I ended up with 10 balls.
- Roll each ball to form a rough circle with thick middle and thin edges.
- Drop some filling in the middle and gather the dough on top to enclose the filling and pinch the edges close.
- Place the buns on a well oiled steamer plate or bamboo steamer lined with parchment paper. I used an idli steamer, used to steam indian rice dumplings.
- Let buns rise for 10-15 minutes.
- Steam buns in boiling water for 10-12 minutes.
- Serve warm !
Notes
- Variation for the filling sauce: use some soy sauce, agave syrup and orange zest! Made these with different veggies, broccoli, zucchini, peas, garlicy spinach and what not!
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
77mg
(3%)
Potassium
193mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2470IU
(49%)
Vitamin C
16.6mg
(18%)
Calcium
19mg
(2%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10buns
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2470IU | 49% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 19mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
