Teriyaki Chickpeas Bao Buns. Steamed Buns stuffed with Chickpeas in Teriyaki Sauce. Perfect party food. Cook the chickpeas in the Teriyaki sauce, fill the bao, steam the buns and done. Vegan Bao Recipe
These soft steamed buns, Bao or Baozi are a perfect carrier for the strong tasting sauces and veggies and beans. The steaming keeps the buns very soft and moist. Perfect party food!
I filled these up with chickpeas tossed in teriyaki sauce. Use other beans, lentils or finely chopped veggies of choice. Don’t like teriyaki, use other asian sauces like my kung pao sauce or sweet and sour sauce.
They are quite easy to whip up. Make the dough, divide it into equal parts. roll out, fill, seal any way you like, steam and serve! The teriyaki chickpeas can be served with rice as well. You can also use tofu, tempeh, mushrooms, veggies like carrots, broccoli etc instead of chickpeas.
Mmmm , look at the cross section! all that soft squishy yummness!
And while you are here. please do nominate your favorite blogs for Saveur food blog awards 2015 here!.
More asian options from the blog.
- Gluten-free Potstickers filled with Sweet & Sour Tempeh
- Kung Pao Lentils
- Vegan Thai Pizza with Gluten-free Crust
- Sweet and Sour Lentils with mango
- Teriyaki Tempeh and Shiitake mushrooms
Make teriyaki sauce or use store bought. Toss with the chickpeas and simmer until it forms a glaze.
Proof the yeast, add the dry ingredients and knoead into soft smooth dough. Let the dough rise. Punch it knowd, knead for a few seconds. Divide into 10 or more equal parts. Roll each part out into a circle.
Fill each with 2 tablespoons of chickpeas. Close the edges on top with a small hole to allow for the steam to escape. Seal any way you like. I am not that good at shaping them too 🙂 . You can just fold them like calzones and seal with a fork.
Place on parchment squares. Place parchment squares on steaming plate with atleast an inch gap between each. Steam for 12 to 15 minutes.
I use steel steaming plate and a large pot with a lid, like a pasta pot. The lid has a steam release hole. You can use any steamer apparatus, or use a pressure cooker without the pressure regulator (whistle).
Cool for 2 minutes before serving.
- 1 15 oz can cooked chickpeas 1.5 cups
- 1 recipe teriyaki sauce or 1/3 cup store bought
- 1/4 tsp white pepper or use black pepper
- 1 tsp toasted sesame seeds
- 3/4 cup warm water
- 2 tablespoons sugar
- 2 tsp active yeast
- 2 cups flour + more for dusting
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tablespoon oil
Mix the teriyaki sauce ingredient in a bowl and keep aside. Combine the cooked chickpeas, teriyaki sauce and white pepper in a skillet over low-medium heat. Cover and cook for 10 to 14 minutes or until the sauce thickens and forms a glaze. Mix in the sesame seeds. Cool before using to fill the bao.
Or serve as is with rice or add to lettuce wraps with shredded carrots, blanched broccoli. etc
In a bowl combine warm water, sugar and yeast until all the sugar mixes in. Let it sit for 2 minutes or until frothy.
In another bowl, mix the flour, salt and baking powder. Add the yeast mixture and oil. Mix and knead into a smooth dough. 2 to 3 minutes in a stand mixer 4 to 5 minutes by hand. spray oil on top. Cover with a towel and let it rise for an hour.
Punch it down, knead for a few seconds, then divide dough into 10 or more equal pars. Shape each into a ball then roll it out to a 4 to 5 inch circle.
Add 2 tablespoons of chickpea filling and close towards the center. Place on parchment squares cut to size for the bao. cover and work to make the the rest Bao. Let them rise for 10 minutes. Here is a post on how to shape Bao
Start up the steamer. Once the steamer is ready (water is boiling),Place Bao in steamer basket or tray. Steam for 12 to 15 minutes. Cool for a few minutes before serving.
To make these gluten-free: try my gluten-free burger buns. Make the dough, shape and fill the buns, then let the buns rise for 10 to 15 minutes, and steam.
Nutritional values based on one serving