|45 minutes + resting time
|4-6 (8 large buns)
Making the Dough
- 300g plain flour
- 7g sachet of quick dried yeast/ 14g fresh yeast
- ¾ cup warm water
- A pinch of sea salt
Making the Filling
- 2 carrots, peeled and thinly sliced into strips
- 1 red pepper, thinly sliced
- 2 spring onions, thinly sliced
- 1/2 a kohlrabi, peeled and thinly sliced into strips (or broccoli stems can also be used)
- 1 large handful of cabbage/ spring greens leaves, thick stalks discarded, thinly sliced
- 1 small piece of fresh ginger, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1 small can of corn kernels (approximately 300g)
- 20g dried shiitake mushrooms, in water to rehydrate
- 2-3 tbsp of soy sauce
- 1-2 tbsp of sesame oil for frying
- 1-2 tbsp of water or use the mushroom water after rehydrating
- Salt & pepper
Making the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Sliced spring onion
- Sliced fresh chilli
- Sesame seeds
- Fresh parsley
Making the Dough
Combine the flour with the yeast and salt in a bowl. Add the water and use your hands to mix ingredients together and form a rough dough.
Knead the dough for 2-3 minutes until it forms a smooth ball. Then place into a large lightly floured bowl and cover with a damp tea towel. Leave to prove for approximately 1-1½ hours, until the dough has risen and doubled in size.
Making the Filling
Chop the vegetables and combine all but the spring greens into a bowl. Stir through the ginger, garlic and sweetcorn.
Remove the rehydrated mushrooms, setting aside the water for later. Chop the mushrooms and add to the bowl of mixed vegetables.
Heat the sesame oil in a frying pan and add the mixed vegetables, stir frying for 2-3 minutes.
Add the sliced greens, soy sauce and 1-2 tbsp of the water retained from the mushrooms. Cook through for a few more minutes and then pour back into the bowl and put to one side to cool.
Place the dough onto a lightly floured surface and knead gently for a minute or two. Roll into a long sausage shape and cut it in half using a sharp knife. Continue to cut each piece of dough in half until there are 8 even pieces (or 16 if making smaller buns).
Take each piece and roll into a ball shape and leave to prove again under a damp tea towel for approximately 20 minutes.
To Assemble the Buns
Use your palm to flatten the dough ball into a round pancake shape.
Gently roll out the pancake of dough using a small rolling pin or glass jar, ensuring the edges are thinner than the centre.
Place the pancake on your hand and add 2-3 teaspoons of the vegetable filling into the centre, making sure not to overfill.
Gather up two edges and join them so they overlap over the filling. Dip your fingers into a bowl of fresh water and use to seal the edges together.
Repeat with the other two sides, turning the bun and pinching/gathering the dough as you go until the filling is fully encased and the dough pinched closed at the top.
To avoid buns drying out, place each assembled bun on a plate and cover with a damp tea towel while you make the rest.
Heat the sesame oil in a pan and pan-fry the buns in batches for approximately 5 minutes or until the bottoms are golden and crisp.
Add 100 mL of hot water to the pan steam the buns with the lid on for around 5-10 minutes until the water has evaporated. Scatter a tablespoon of sesame seeds into the pan for a minute or so.
Remove the buns with a slotted spoon and keep warm before serving.
Mix the oil and soy sauce in a small dish for the dipping sauce and add some chopped chilli if desired.
Serve the buns on a plate with a scattering of sliced spring onions, chilli and some more sesame seeds. Garnish with some fresh parsley or coriander.
OUR VEGETARIAN STEAMED BAO BUNS ARE
- Vegan friendly
- Nutritious and full of veggies
- Packed with flavour
- A healthy snack option (makes 16 smaller buns)
- Perfect for any course
|Signature 10cm Vegetable knife
|Signature 14cm Santoku Knife