Veg Bao Buns Recipe | Steamed Bao with Veg Stuffing ~ TheTerraceKitchen

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious and higher in fiber.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake are more flavorful; button mushrooms are often cheaper.

Activate the yeast by mixing 1/4 cup warm water with 1 teaspoon sugar until dissolved.

Add 1/2 teaspoon dry yeast to the sugar water, mix for 4 to 5 seconds, cover, and let sit for 10 to 15 minutes.

In a bowl, combine 1 cup all-purpose flour and salt to taste, then add the activated yeast mixture.

Gradually add water while kneading to form a medium soft dough, stretching and pulling for 10 to 12 minutes.

Add 1 teaspoon oil to the dough and continue kneading.

Cover the dough with a cloth or plate and let it rise in a warm place for 1 to 2 hours until doubled in size.

For the stuffing, heat 2 to 3 teaspoons of oil in a pan and sauté 1 small chopped onion for 10 to 12 seconds.

Add 1/4 cup chopped carrot and sauté for 1 to 2 minutes.

Stir in 1 teaspoon ginger-garlic paste and cook until the raw smell is gone.

Add 1 small capsicum and 1 cup cabbage, followed by 1 teaspoon soy sauce and 2 to 3 teaspoons Schezwan chutney, mixing well.

Cover and cook the stuffing mixture, then set aside once cooked.

Knead the risen dough for about 1 minute, then divide it into four equal portions.

Grease a steamer plate with oil and optionally line it with parchment paper.

Take one portion of dough, roll it out slightly thicker than a puri, and place a good amount of stuffing in the center.

Seal the edges by bringing the sides together like a momo or modak, or pinch together in the center.

Repeat the process for the remaining portions of dough.

Let the shaped bao buns sit for 30 to 40 minutes to rise again.

Steam the bao buns at medium-high flame for 12 minutes, ensuring they are spaced apart to allow for puffing.

After steaming, sprinkle with chopped coriander or spring onion and serve with chutney or sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens