Vegan Bao Buns with BBQ Mushroom
These BBQ Mushroom Bao Buns boast the sweet smoky flavours of the traditional char siu steamed buns but are vegan and copntain 5 vegetables.
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Servings: 8
Calories: 315kcal
Ingredients
For the Bao Dough
- 1 teaspoon active dry yeast
- ¾ cup luke-warm water
- 2 cups all-purpose flour or bao flour
- 1 cup cornstarch or corn starch
- 3 tablespoon raw sugar I used golden caster sugar
- ¼ cup sunflower vegetable oil
- 2 ½ teaspoon baking powder
Filling
- 1 tablespoon peanut or vegetable oil
- 1 small red onion finely diced
- 1 stick celery finely diced
- 1 carrot peeled and finely diced
- 2 garlic cloves finely chopped
- ¼ teaspoon five-spice powder
- 1 tablespoon Chinese cooking wine
- 2 tablespoon tamari or soy sauce
- 1 teaspoon red miso
- 1 tablespoon maple syrup
- 1 tablespoon hoisin sauce
- 3 cups mushrooms finely sliced (I used button and shiitake)
- 1 cup finely sliced black kale de-veined and sliced in to thin ribbons
Instructions
For the Bao Dough
- To make the dough, dissolve the yeast in the warm water in a bowl and sit in a warm place for 5 minutes or until completely dissolved and starting to bubble.
- Sift the flour and cornstarch and add it to the yeast mixture along with the sugar and oil.
- Beginning with a spoon combine the ingredients until they come together.
- Using clean hands knead the dough inside the bowl before turning it out on to a clean surface to knead.
- Continue kneading until the dough forms a smooth ball (around 10-12 minutes).
- Place the dough in a large clean bowl, cover with a damp cloth or cling wrap and rest for 2 hours in a warm place. The dough will double in size.
- After 2 hours, add the baking powder to the dough mixture (add a little water if needed) and knead again to combine thoroughly.
- Form in to a ball again and rest for another 15 minutes.
For the BBQ Mushroom Filling
- While the dough is resting the first time, heat oil in a wok or frypan.
- Add the onion, celery and carrot and cook for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Add the Chinese five spice and stir through.
- Add cooking wine.
- Add the tamari, red miso, maple, and hoisin sauce.
- Finally, add the mushrooms and kale and cook for two minutes or until just cooked.
- Take off the heat and set aside to cool.
- Cut 10 12cm x 12cm squares of baking paper or parchment.
- When the dough has rested a second time, roll it out into a long log shape.
- Cut the log in to 10 equal portions. Working one at a time, press each portion down with your palm in to a disc.
- Roll out the disc to palm size round making the outer edges thinner than the middle.
- With the disc in your palm, spoon a tablespoon of the filling in to the centre.
- Following the video (the link is in the above post) fold the edges up and pleat the dough until the top comes together. Twist to finish.
- Repeat with the other dough portions placing each one on it's own piece of parchment.
- Bring a ¼ pot of water to the boil and place a bamboo steamer on top being careful to make the sure the water doesn't touch the steamer base.
- Place the dumplings in the steamer and cook on a high heat for 12 minutes.
- Serve immediately.
Nutrition
Calories: 315kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg
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