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This veggie bao recipe makes for a tasty and fun appetiser. Vegan recipe. Jump to Recipe
Veggie Bao(Chinese steamed buns)
Ingredients
Bun:
- 2.5 cups all purpose flour
- 2/3 cup warm water
- 6 teaspoons sugar
- 2 teaspoons quick rise or active yeast, quick rise works better
- 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 medium onion chopped
- 1/2 green bell pepper chopped
- 1 serano pepper
- 1 inch ginger grated
- 2 tablespoons stir-fry sauce or hoisin or sweet and sour sauce
- 1 teaspoons sugar
- 2 teaspoons 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these ahead of time & freeze prior to cooking?
I think you might want to steam them half way through, cool then freeze and resteam
Wow I’m in love with this recipe! I made this a few nights ago and I’m doubling the recipe today because I’m addicted. I added tofu, mushrooms and peas inside with my secret teriyaki recipe and my boyfriend loved them too!
Awesome!
Hi Richa,
I made this today. I used whole meal spelt flour and my own filling. The spelt bao turned out good. My hubby and I enjoyed it very much 🙂 Thank you again.
Thank you..thank you…these are awesome. I am glad I came across your website….all the recipes are so good and wholesome. Will have to try them one by one. Can I sub any other flour for half of the all purpose flour in this recipe. Thank you for sharing. God bless.
you can use a quarter wheat flour. too much wheat flour will make it too dense and the cooking time will change as well. i will have to try them to see how they work out with whole grain flours one of these days
Tried them today….my boys loved them, for the filling I used red beans instead. However some were a bit chewy….could it be because of over steaming? or they meant to be like that. Thank you. God bless
świetne danie – trzeba spróbować 🙂
This is great. I live in Chicago & love the Veggie Edmame Bao in Wow Bao @water tower place. Can’t wait to try this. Thank you for sharing the recipe.