Chinese · Lunch
Steamed Vegetable Buns
Steamed wheat-flour buns filled with shiitake mushroom, cabbage, carrot and scallion cooked with sesame oil, soy sauce and ginger. Bao are steamed until the dough turns glossy and springs back to touch, served hot with black vinegar for dipping.
$3
35 minsPrep
12 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
348Calories
11.3gProtein
6.8gFat
65.2gCarbs
6.8gSugar
4.8gFiber
932mgSodium
0mgChol
1.1gSat Fat
535mgPotassium
52mgCalcium
3.1mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
low-calorie
rich-umami
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Whisk flour, yeast and baking powder together, stir in warm water until a rough dough forms.
2
Knead
Turn the dough onto a clean counter and knead by hand for 6 minutes until smooth and springy.
3
Proof
Place dough in a lightly oiled bowl, cover with plastic wrap and rest at room temperature 60 minutes until doubled.
4
Sauté
Heat sesame oil in a skillet over medium heat, add mushroom, cabbage, carrot and scallion, cook 3 minutes until cabbage wilts.
5
Build
Off heat, stir soy sauce, sugar, salt and cornstarch into the vegetable mixture until glossy; cool 5 minutes.
6
Wrap
Punch down dough, divide into 3 pieces, roll each into a 4-inch disc, spoon filling in center, pleat and twist top closed.
7
Rest
Set buns on parchment squares in steamer basket, cover loosely and rest 10 minutes until slightly puffed.
8
Steam
Bring water to a boil beneath steamer, reduce to medium heat and steam buns 12 minutes until dough turns glossy and springs back.
9
Plate
Transfer the buns to a plate and serve hot with black vinegar for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g fresh shiitake mushroom
- 1 1/2 cup190g all-purpose flour
- 1/2 tsp1/2 tsp instant dried yeast
- 2/3 cup70g napa cabbage
- 2 tbsp20g carrot
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp cornstarch
- 1/4 tsp1/4 tsp baking-powder
- 2 tbsp30ml water, warm, for the dough
- 2 tsp2 tsp black-wine vinegar (substitute: balsamic vinegar), for dipping
