Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)
I feel like I am craving of Chinese steam buns. I ate quite often when I was living in Hong Kong. Also sometime in here when we ate dim sum. But quarantine time is making everything impossible to get from the restaurant. But it will possible if we want to make it by ourselves. Since hubby lately likes to eating vegetarian, so I am going to make the vegan bao buns for us. Okay let’s make it now, and follow me guys to check out the recipe and how to make it.
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)
I feel like I am craving of Chinese steam buns. I ate quite often when I was living in Hong Kong. Also sometime in here when we ate dim sum. But quarantine time is making everything impossible to get from the restaurant. But it will possible if we want to make it by ourselves. Since hubby lately likes to eating vegetarian, so I am going to make the vegan bao buns for us. Okay let’s make it now, and follow me guys to check out the recipe and how to make it.
Cooking Instructions
- 1
For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes.
- 2
While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth.
- 3
Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size.
- 4
While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat.
- 5
When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides.
- 6
Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth.
- 7
Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more.
- 8
Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer.
- 9
To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy!
- 10
Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling.
- 11
HappyCooking!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Puffy Steamed Nikuman (Meat Filled Bao or Buns) Puffy Steamed Nikuman (Meat Filled Bao or Buns)
These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. If you wrap them this way it's easy and the results are very neat.http://blogs.yahoo.co.jp/aigomi2087This method makes dough that is light and fluffy even when the room temperature is below 25°C, so in the summertime the pre-proofing step is not necessary. You can just mix all the ingredients up at room temperature.It's probably not possible to steam the buns all at once, so you can steam half and pan fry half to enjoy the buns in two ways. Recipe by Kyasachama
-
Steamed Cheesy Tuna Bao Buns Steamed Cheesy Tuna Bao Buns
A easy sandwich to eat. #mycookbook
-
Hong Kong Pineapple Buns (Bolo Bao) Hong Kong Pineapple Buns (Bolo Bao)
Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.#mycookbook
-
Tangzhong Pai Bao (Hongkong Sweet Buns) Tangzhong Pai Bao (Hongkong Sweet Buns)
“Pai Bao” is a kind of Asian sweet buns, arranged and baked in long rows. Maxim’s Bakery Pai Bao in Hongkong has rich eggy and milky flavours, super soft and fluffy.Tangzhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.Resources from Christine blog. -
![A picture of Salted Egg Yolk Lava Bun [Liu Sha Bao].](https://img-global.cpcdn.com/recipes/5a5d55c99dd3d4e1/240x320cq80/photo.jpg)
Salted Egg Yolk Lava Bun [Liu Sha Bao] Salted Egg Yolk Lava Bun [Liu Sha Bao]
Salted egg yolk lava bun is my all-time favorite dimsum item. In Chinese, it is called liu sha bao that literally means “quicksand bun”. It refers to the molten lava filling that makes this steam bun uniquely tasty. A must-try if you have not 😊
-
Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)
I love working on macrobiotic versions of my regular recipes.Use any ingredients you like for the filling. The seasoning for this recipe is not strong, so adjust it to your liking. [When making this in a fry pan] Place baking parchment paper under the buns and fry them in medium heat. When the bottom of the buns are browned, pour water in the pan to about 1 cm high, cover the pan with a lid and steam for about 20 minutes. Be careful not to burn yourself! If you have filling left over, use it for fried rice or gyoza-dumplings. Recipe by Engel -
Vegan Steamed Buns without Yeast Vegan Steamed Buns without Yeast
I tried giving up the things I like to improve my diet but I just can't!!I wondered if I could make a steam bun recipe for people on a macrobiotic diet whilst leaving out difficult stuff like yeast and proving. What I came up with tasted pretty good so I put the recipe up on here. For 4 buns. Recipe by A-aichan -
Homemade Chinese Steamed Buns with Pork (Nikuman) Homemade Chinese Steamed Buns with Pork (Nikuman)
I knew steamed buns were delicious, but I didn't expect them to come out sooooo well!!! In Japan, we can buy "nikuman" at grocery stores or convenient stores. I was curious to know how to make homemade ones work well.... Is it difficult to cook? Is it yummy? Now I can tell you that homemade nikuman is well worth it to cook at home! *note* 1 cup=250ml
-
Restaurant-Quality Steamed Pork Buns Restaurant-Quality Steamed Pork Buns
I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN -
Easy Juicy Steamed Pork Buns (Nikuman) Easy Juicy Steamed Pork Buns (Nikuman)
I wanted to eat juicy steamed meat buns, so I tried making some.Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron -
Chinese Steamed Buns With Duck Chinese Steamed Buns With Duck
This recipe was inspired by Jamie Oliver's 15 minute meals, these take a bit longer than Jamie's buns did because it was my idea to stuff the buns with the duck. You could eat them plain ala Jamie, or stuff them with whatever mix you liked!
-
Steamed Baozi Steamed Baozi
Steamed Beef Baozi are soft, fluffy buns filled with a tasty ground beef mixture. The beef is seasoned with soy sauce, sesame oil, and ginger, making it full of flavor. The dough is easy to make and, once filled, is steamed to perfection. These baozi are a delicious and satisfying meal or snack that’s perfect for sharing with family and friends!
More Recipes
Comments