Vegan Bao Buns with vegetable filling

This post is also available in german/deutschI don´t know how long these vegan Bao Buns are on our to-do-list! But I think it feels like an eternity. And from today I am definitely addicted to it! Well, what can I say, for three days now we have been eating Bao Buns with different fillings, depending on what we have in our fridge right now and I think it will not stop that fast.

We hope you will love these tasty and fluffy Bao Buns as well.
Vegan Bao Buns with vegetable filling
dough
220 ml of warm water
1 packet active dry yeast
2 tbsp canola oil + more to spread
345 g of flour
1 tsp salt
1 tsp baking powder
pinch of sugar
filling
3 carrots, slivered
1 cucumber, slivered
1 hot pepper, cut into rings
2 pak choi, cut into strips
2 spring onions, cut into rings (separate white and green)
1 garlic clove, finely chopped
1 small jar of Soybean Sprouts or Mung Bean Sprouts
3 tbsp soy sauce
optional: 2 tbsp sesame
also
Bamboo steam basket
baking paper

Bao Buns
Whisk together the water and yeast in a small bowl. Let it sit for a few minutes.
Stir the flour, sugar, salt, and baking powder together in a large mixing bowl.
Stir 1 tablespoon of oil into the yeast and water mixture, then add the mixture to the dry ingredients. Stir to form a soft dough.
Knead with the kneading of the food processor for 7 minutes.
Lightly oil a medium bowl, roll the dough into a ball and place it in the bowl. Cover with a towel and place it in a warm spot to rise until for 1 hour until the dough has doubled.
filling
Rinse well soybean sprouts or mung bean sprouts and drain.
Fry the garlic and onion (white part) in oil. Add the remaining vegetables and sauté as well. Deglaze with soy sauce and simmer for 5 minutes.
Once the dough has doubled in size, divide it into 11 balls.
Use a rolling pin to roll the ball into a 4-5 inch round. Brush the top with oil, fold it in half, and transfer it to a piece of parchment paper. Make sure not to crowd the dough rounds.
Repeat for the remaining pieces of dough. You should have 10-11 rounds.
Let them rest for 10 minutes.
Transfer the parchment rounds to the bamboo steamer. They may not all fit — just work in batches of that’s the case.
Layer the tiers in your steamer, place the lid on it, and place it over a large pot of water. Bring the water to a boil and steam the buns for 7 minutes.
Very carefully remove the lid and remove the buns from the steamer.
Fill the vegan Bao Buns with the vegetables.
Serve with green onion, cilantro and more soy sauce.

* The baking paper connects the sticking in the basket. I think that works best. Applying bread paper or the cooking basket with oil does not work and the buns stick to it.
If you try these vegan Bao Buns or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Vegan Bao Buns with vegetable filling

These delicious and fluffy vegan Bao Buns with vegetable filling and soy sauce are the ideal food for hot and warm days. They are vegan and easy.

Course Lunch, Snack

Cuisine asian

Keyword Bao Buns, vegan

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour

Author Klaraslife

Ingredients

dough

• 220 ml of warm water
• 1 packet active dry yeast
• 2 tbsp canola oil + more to spread
• 345 g of flour
• 1 tsp salt
• 1 tsp baking powder
• pinch of sugar

filling

• 3 carrots slivered
• 1 cucumber slivered
• 1 hot pepper cut into rings
• 2 pak choi cut into strips
• 2 spring onions cut into rings (separate white and green)
• 1 garlic clove finely chopped
• 1 small jar of Soybean Sprouts or Mung Bean Sprouts
• 3 tbsp soy sauce
• optional: 2 tbsp sesame

also

• Bamboo steam basket
• baking paper

Instructions

Bao Buns

• Whisk together the water and yeast in a small bowl. Let it sit for a few minutes.
• Stir the flour, sugar, salt, and baking powder together in a large mixing bowl.
• Stir 1 tablespoon of oil into the yeast and water mixture, then add the mixture to the dry ingredients. Stir to form a soft dough.
• Knead with the kneading of the food processor for 7 minutes.
• Lightly oil a medium bowl, roll the dough into a ball and place it in the bowl. Cover with a towel and place it in a warm spot to rise until for 1 hour until the dough has doubled.

filling

• Rinse well soybean sprouts or mung bean sprouts and drain.
• Fry the garlic and onion (white parin oil. Add the remaining vegetables and sauté as well. Deglaze with soy sauce and simmer for 5 minutes.
• Once the dough has doubled in size, divide it into 11 balls.
• Use a rolling pin to roll the ball into a 4-5 inch round. Brush the top with oil, fold it in half, and transfer it to a piece of parchment paper (I like to to place the parchment paper in the steamer, so I don't have to move it again later). Make sure not to crowd the dough rounds.
  
• Repeat for the remaining pieces of dough. You should have 10-11 rounds.
• Let them rest for 10 minutes.
• Transfer the parchment rounds to the bamboo steamer if they're not already there. They may not all fit — just work in batches of that's the case.
  
• Layer the tiers in your steamer, place the lid on it, and place it over a large pot of water. Bring the water to a boil and steam the buns for 7 minutes.
• Very carefully remove the lid and remove the buns from the steamer.
• Fill the vegan Bao Buns with the vegetables.
  
• Serve with green onion, cilantro and more soy sauce.

Notes

* The baking paper connects the sticking in the basket. I think that works best. Applying bread paper or the cooking basket with oil does not work and the buns stick to it.

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