Steamed Bao Buns Recipe | Easy homemade buns Recipe | Bao Buns | Paneer filling | Vaishali Bhatnagar

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is generally less expensive than pork.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper and gives a chewier texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

In a bowl, mix 2 cups of all-purpose flour, 1.5 teaspoons of milk powder, 2.5 teaspoons of salt, 2 teaspoons of sugar, 0.5 teaspoons of baking powder, and 1/4 teaspoon of baking soda.

Gradually add warm water to the dry ingredients to form a dough, mixing well.

Knead the dough on a clean surface for 5-7 minutes until smooth.

Transfer the dough to a bowl, apply a little oil on top, and cover it to let it rise for about 30 minutes, depending on the weather.

For the filling, heat 1 tablespoon of oil in a pan and add 1 finely chopped onion, sautéing until translucent.

Add 1 tablespoon of ginger garlic paste and 2 finely chopped green chilies to the pan and sauté briefly.

In a bowl, combine the sautéed mixture with paneer and mixed vegetables, adding 1 tablespoon of black pepper powder and adjusting seasoning to taste.

Once the dough has risen, divide it into equal pieces and roll each piece into a circle.

Place a spoonful of the filling in the center of each circle, fold the edges over the filling, and pinch to seal tightly.

Cut parchment paper into squares and place each bun on a square.

Steam the buns over boiling water for 15 minutes until they are fluffy and cooked through.

Remove the buns from the steamer and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens