Vegan Baozi (Chinese Steamed Bun) Recipe

Introduction

Vegan Baozi are soft, fluffy Chinese steamed buns filled with a flavorful aubergine curry mixture. These savory buns are perfect as a snack or a light meal and are surprisingly easy to make at home.

Ingredients

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar
• 150ml warm water
• 1 aubergine, sliced into little cubes
• 1/2 tbsp light soy sauce
• 1 tsp medium curry powder
• 1 tsp sugar
• 1/2 red chilli, finely chopped
• 1 garlic clove, minced
• 1/2 inch ginger, finely chopped
• 50 ml water
• 1 spring onion, finely sliced

Instructions

1. Step 1: Combine the all-purpose flour, yeast, and 1 tsp sugar in a large bowl. Gradually pour in the warm water while mixing. Knead the dough for a few minutes until it becomes soft and bouncy. Cover the bowl with clingfilm or a cloth and leave it in a warm, dry place for about 3 hours, or until the dough has doubled in size.
2. Step 2: While the dough is rising, prepare the filling. Heat a pan and add the diced aubergine along with the soy sauce, curry powder, 1 tsp sugar, chopped chilli, minced garlic, and chopped ginger. Fry for 5 minutes, stirring occasionally.
3. Step 3: Pour in 50 ml water, continue frying for 15 more minutes. Use the back of a spoon to break down the aubergine as it cooks and allow the liquid to evaporate, creating a chunky aubergine paste. Remove from heat and let it cool.
4. Step 4: Once the dough has risen, divide it into 8 equal pieces and roll each piece into a ball.
5. Step 5: Flatten each ball into a circular wrapper about 2 inches in diameter.
6. Step 6: Place a spoonful of the cooled filling in the center of each wrapper. Fold the dough around the filling, either pleating it in an anti-clockwise motion and pinching the end or wrapping it like a present, making sure to seal it well but not to overfill. Set the sealed buns aside on a lightly floured surface and repeat with remaining dough and filling.
7. Step 7: Steam the buns in a bamboo or metal steamer for 10 minutes. If using a metal steamer, lightly glaze it with vegetable oil to prevent sticking.
8. Step 8: Once puffed and cooked through, remove the buns from the steamer. Serve garnished with sliced spring onion, sesame seeds, and optional chilli oil. Enjoy warm!

Tips & Variations

• Ensure the filling is cool and not too wet before sealing the buns to prevent them from unwrapping during steaming.
• Try adding finely chopped mushrooms or tofu to the filling for extra texture and protein.
• Serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of sesame oil for added flavor.
• If you want fluffier buns, let the dough rise a second time for 30 minutes before shaping.

Storage

Store any leftover steamed buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-7 minutes or microwaving covered with a damp paper towel to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use the same quantity but mix it directly with the flour before adding water, skipping the need for proofing.

How can I make the buns ahead of time?

You can shape the buns and freeze them on a tray before steaming. Once frozen, transfer them to a freezer bag. Steam from frozen adding a few extra minutes to the cooking time.

Vegan Baozi (Chinese Steamed Bun) Recipe

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★★★★★

4.9 from 137 reviews

• Author: lilan
• Total Time: 3 hours 45 minutes
• Yield: 8 baozi 1x
• Diet: Vegan

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Description

Discover the delightful flavors of Vegan Baozi, traditional Chinese steamed buns filled with a savory, spiced aubergine filling. These soft, fluffy buns are perfect as a snack or meal and are made with a simple yeast dough and a flavorful curry-spiced aubergine filling, steamed to perfection for a light, healthy treat.

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Ingredients

Scale 1x2x3x

Dough

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar
• 150ml warm water

Filling

• 1 aubergine, sliced into little cubes
• 1/2 tbsp light soy sauce
• 1 tsp medium curry powder
• 1 tsp sugar
• 1/2 red chilli, finely chopped
• 1 garlic clove, minced
• 1/2 inch ginger, finely chopped
• 50 ml water

Garnish

• 1 spring onion, finely sliced
• Sesame seeds (optional)
• Chilli oil (optional)

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Instructions

1. Prepare the dough: In a large bowl, combine the all-purpose flour, active dry yeast, and sugar. Gradually pour in the warm water while mixing until a dough forms. Knead the dough for several minutes until it becomes soft and elastic. Cover the bowl with clingfilm or a cloth and let the dough rise in a warm, dry place for around 3 hours or until it has doubled in size.
2. Cook the filling: While the dough rises, heat a pan and add the cubed aubergine along with light soy sauce, medium curry powder, sugar, chopped red chilli, minced garlic, and finely chopped ginger. Fry the mixture for 5 minutes to soften the aubergine and develop flavors.
3. Simmer the filling: Add 50 ml water to the pan and continue frying for an additional 15 minutes. Mash the aubergine as you cook to create a rough, chunky paste. Allow the mixture to cook until the water has evaporated. Remove from heat and allow the filling to cool.
4. Divide and shape the dough: Once the dough has risen, punch it down and cut it into 8 equal portions. Roll each portion into a smooth ball.
5. Form the wrappers: Take one dough ball at a time and flatten it into a circular wrapper approximately 2 inches in diameter, making sure it’s even in thickness.
6. Fill and seal the buns: Place a spoonful of the cooled aubergine filling in the center of each wrapper. Carefully pleat the edges in an anti-clockwise direction, pinching to seal the bun tightly, or fold the wrapper around the filling like wrapping a present, ensuring no moisture leaks to prevent sticking. Set the sealed buns aside on a floured surface. Repeat with remaining dough and filling.
7. Steam the buns: Prepare a bamboo or metal steamer by greasing it lightly with vegetable oil if metal to prevent sticking. Place the buns inside, leaving space between each bun. Steam over boiling water for 10 minutes until the buns puff up and are cooked through.
8. Serve: Remove the steamed Vegan Baozi from the steamer and serve hot, garnished with sliced spring onions, sesame seeds, and optionally drizzle with chilli oil for extra heat. Enjoy your homemade Chinese steamed buns!

Notes

• Make sure the water used for the dough is warm, not hot, to activate the yeast properly without killing it.
• Do not overfill the buns to avoid difficulty sealing and dough tearing.
• If the dough sticks while sealing, dust your hands and surface lightly with flour to help handle it better.
• Steam buns should be eaten fresh for the best texture; however, leftovers can be reheated by steaming again or microwaving with a damp cloth to retain moisture.
• This recipe is vegan and can be made gluten-free by substituting gluten-free flour blends suitable for yeast doughs.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Steaming
• Cuisine: Chinese

Keywords: Vegan Baozi, Chinese steamed buns, aubergine filling, vegan Chinese recipe, steamed buns, vegan dim sum