![]() ![]() ![]() For the bao buns, begin by sifting the flour into the bowl of a stand mixer.Add the sesame oil, sugar, and soy sauce, and season with a little salt and pepper. Turn the heat off and transfer the mixture to a bowl. Add the bamboo shoots and mushrooms to the skillet and cook for 3 minutes, until the cabbage and mushrooms are tender.Cook for 5 minutes, until the cabbage has softened. Let’s start by making the bao filling – Heat a medium size skillet over medium heat and add the cabbage with 1 tablespoon of oil.Gather all of your cooking tools and ingredients.Alternatively, you can use parchment paper that’s been cut into discs that are a little wider than the size of the buns. Cupcake liners: I like using cupcake liners because they help in keeping the shape of the buns while they steam.I recommend using a neutral oil such as vegetable or grapeseed. Oil: Adding a little oil to the mixture helps the buns retains their moisture.Water: 1 cup to make the dough malleable and sticky.Baking powder: A little baking powder to help the dough leaven even more.Active dry yeast: Adding a little hot water to the yeast before using it helps to activate it, which is why I have mixed mine with 1 1/2 teaspoon of boiling hot water.Salt: Just a sprinkle to strike the right balance between sweet and savory.I personally like the taste to be somewhere in between which is why I’m using two tablespoons of sugar. Sugar: Depending on who makes the bao buns, the flavor will range between sweet-ish to not sweet at all.Flour: All-purpose flour is what I’m using but you can also use whole wheat flour.Vegetable filling: A mixture of napa cabbage, bamboo shoots, shiitake mushrooms, sesame oil, sugar, and soy sauce.Scroll all the way down for the full recipe. They are also sometimes sold in Asian bakeries and convenience stores such as Seven Eleven. The most popular cooking technique for making bao buns is to steam them.īao buns ( baozi) are sold in restaurants but can also be purchased as a takeout item. There are two popular types of bao buns: Dàbāo, which are large buns approximately 4 inches in diameter, and Xiǎobāo, or small buns, measuring about 2 inches wide. They are a variation of mantou which is a type of steamed bread that hails from Northern China. What Are Bao Buns?īao buns, or baozi (包子), are Chinese buns stuffed with a vegetarian or meat filling. And as you will see, though there are quite a few steps to making vegetable baozi, nothing is complicated, which means that you don’t have to be a pro to make these tasty bao buns. So when I saw how pretty the buns looked – shiny and puffy – I couldn’t contain my excitement.ĭipping my own homemade bao bun in a mixture of chinkiang vinegar, soy sauce, and chili oil, felt seriously satisfying. I was happy because I don’t consider myself particularly talented at making dim sum, or anything involving turning dough into fluffy bread. “I just made bao buns!” I yelled, alone in the kitchen, as I peeked inside the steamer basket to see if the dough had risen. Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality! Served as a breakfast food in China, bao buns also make a delicious snack and can be paired with a soup for a light and tasty meal.
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