Vegan Bao Buns
Recently I was incredibly fortunate to have the opportunity to visit Asia for the first time in my life with my day job! While I was there, I took advantage of a couple of cooking lessons, the first of which was Bao Buns. My take on this classic recipe is oil free, vegan, and high in protein.
Recently I was incredibly fortunate to have the opportunity to visit Asia for the first time in my life with my day job!
I had an absolute blast on my travels, and whilst in Hong Kong I made sure to take advantage of a couple of cooking lessons, the first of which was Bao Buns. I've made a couple of tweaks to the recipe, but the base recipe for the dough is from the course I did with the wonderful Victor at The Mixing Bowl in Central HK. If you're ever in the area, I can't recommend them highly enough (and no, this isn't a paid promotion, they just really are fabulous!)
This is my take on the recipe, which I'm sure isn't 100% authentic, but I can guarantee is 100% delicious! This is oil free, vegan, and high in protein. I'm continuing to work on a gluten free dough to share with this recipe, wish me luck!
Ingredients (makes around 16 buns)
For the filling
4 baby or 1 large bok choy (can substitute with 4 napa cabbage leaves)
3 garlic scapes or 3 small spring onions
~50g wood ear mushrooms (can substitute shitake)
~50g enoki mushrooms
~50g firm tofu
1/2 tsp salt
2 tbsp soy sauce/ tamari
2 tsp corn starch
For the dough
576g flour- it's recommended to use processed all purpose/ cake flour which yields a lighter texture, but I used a high protein 100% extraction Frederic wheat flour from Jeanie's Mill
24g purple potato powder (optional- if not using this, use 600g flour).
Note- you could also try Pandan powder for a gorgeous green dough, or activated charcoal for brilliant black. If using charcoal, make sure it's VERY finely ground, as it can give the dough a sandy texture.
50g date or coconut sugar
6g instant yeast
320g water
Method
Make the filling
- Finely chop the vegetables and mushrooms
2. Add the bok choy and spring onions or garlic scapes to a bowl, sprinkle over the 1/2 tsp of salt, mix well, then rest for 10-15 minutes to allow the salt to draw out the moisture.
3. After 10-15 minutes squeeze the bok choi and spring onions or garlic scapes to remove the excess liquid. I do this over a colinder in the sink. Place the bok choy and spring onions or garlic scapes back in the bowl.
4. Add the chopped mushrooms to the bowl and, crumble in the tofu before adding the soy sauce and corn starch. Mix well. Set aside while you make the dough.
Make the dough
5. Dissolve the yeast in the water, mix and leave for 3-5 minutes to allow it to bloom or activate.
6. Mix the flour, date/ coconut sugar, and purple yam powder in a bowl. Add the yeast to the flour, and mix with a dough scraper until the rough dough is formed. Don't work it too much- this is NOT bread!
Cover the dough with plastic wrap/ cling film or similar, and leave to rest for 5 minutes.
7. After resting, knead the dough for around 10 minutes until all th4e flour has been absorbed. The dough should be smooth and elastic.
8. Divide the dough into equal pieces (around 50g each)- this recipe should allow for about 16 buns. Make each piece into a ball, and cover with plastic wrap/ cling film.
9. Using a small rolling pin, flatten each dough ball into a circle- you should begin from the outside, so the dough is still thick in the middle, like a flying saucer.
10. Once shaped into a circle, make a circle with your thumb and middle finger in one hand. Place the dough so the fatter center part is in the middle of the circle being made by your finger and thumb. Using a teaspoon, add a slightly heaped spoonful of the mixture onto the dough. Using the back of the spoon, flatten the filling slightly, then bring the edges of the dough up slowly to seal the bun.
Make sure the dough is sealed, or the filling will escape while the bun is cooking
11. Once shaped, place the bun on some baking parchment in the steamer basket.
12. Repeat until all the dough and filling is used.
13. Leave the buns to rise in a warm and humid place for 30-40 minutes, they should at least double in size, and be soft to the touch.
14. Steam the rolls. Bring water to a boil in a saucepan- make sure to use a saucepan that's the right size to allow your steamer basket to sit firmly on top. Place the buns in the steamer basket and steam on medium heat for 9 minutes.
15. After 9 minutes, turn the burner/ stove off, but do not remove the lid on the steamer basket. Leave the buns to cool down around 5 minutes.
16. Enjoy! Note- these can be re-steamed either in the steamer or in the microwave for 1-2 days.
