Enjoy these fluffy and tasty vegetarian bao buns that are filled with a savory and flavorful mix of vegetables. Great for a snack or a filling meal!
Ingredients: 2 cups all-purpose flour. 1/2 cup warm water. 2 tsp sugar. 1 tsp active dry yeast. 1/2 tsp salt. 1 tbsp vegetable oil. 1 cup finely chopped cabbage. 1/2 cup finely chopped mushrooms. 1/2 cup shredded carrots. 1/4 cup chopped green onions. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tsp rice vinegar. 1/2 tsp sriracha sauce optional. Salt and pepper to taste.
Instructions: Dissolve sugar in warm water and sprinkle yeast over it. Let it sit for 5-10 minutes until foamy. In a mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size. While the dough is rising, prepare the filling. Heat a pan with some oil and saut garlic and ginger until fragrant. Add mushrooms, cabbage, carrots, and green onions to the pan. Cook until softened. Stir in soy sauce, sesame oil, rice vinegar, sriracha if using, salt, and pepper. Cook for another 2 minutes and set aside. Punch down the risen dough and divide it into small equal-sized balls. Roll each ball into a thin circle and place a spoonful of the vegetable filling in the center. Fold the dough over the filling and pleat the edges to seal the bun. Place it on a small square of parchment paper. Repeat with the remaining dough and filling. Let the buns rest for 15-20 minutes. Steam the buns in a steamer for 15-20 minutes until they puff up and become slightly translucent. Serve your vegetarian bao buns hot, garnished with extra green onions and your favorite dipping sauce.
Prep Time: 30 minutes
Cook Time: 20 minutes
Icie 2018
