Servings
Font
Back
Veggie Bao(Chinese steamed buns)
0 from 0 votes

Veggie Bao(Chinese steamed buns)

This veggie bao recipe makes for a tasty and fun appetiser.  Vegan recipe

Prep Time
1 hr 20 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings: 10 buns
Calories: 196 kcal
Course: Appetizer
Cuisine: Chinese, Vegan

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:
    Cup of Yum
  1. In a wok, heat the oil and add chopped onion and serano pepper to it.
  2. Cook onion on high heat for 5 minutes.
  3. Add green bell pepper and ginger and keep stirring. Cook on high heat for 3 minutes.
  4. 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.
  5. Add in the stir fry sauce and sugar and keep stirring.
  6. Cook on high heat for another 2 minutes with constant stirring.
  7. Take off heat and let cool.
Buns:
  1. 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.
  2. Add in the rest of the sugar, oil and 1 cup flour and mix well.
  3. Add 1 cup flour at a time and knead into a soft dough.
  4. Knead for 5 minutes until smooth.
  5. Place dough in a well oiled and covered container for an hour or until doubled.
  6. Knead dough on a well floured surface and divide into small balls. I ended up with 10 balls.
  7. Roll each ball to form a rough circle with thick middle and thin edges.
  8. Drop some filling in the middle and gather the dough on top to enclose the filling and pinch the edges close.
  9. 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.
  10. Let buns rise for 10-15 minutes.
  11. Steam buns in boiling water for 10-12 minutes.
  12. 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

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: 10 buns

Amount Per Serving

Calories 196

% 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.