Vegetarian Steamed Buns

Vegetarian Steamed Buns

Pillowy steamed buns filled with a savory mix of cabbage, mushrooms, and carrots.

Total 2 hr 5 min Makes 12 buns Calories 128/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy, Sesame

These soft steamed buns wrap a savory vegetable filling in a lightly sweetened dough that puffs up tender and white in the steamer. The cabbage and mushroom filling gets a boost from sesame oil, soy sauce, and ginger, making these a satisfying snack or light meal. Serve them with chili oil or soy-vinegar dipping sauce for a dim-sum-style spread.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 2 cups napa cabbage, finely chopped
  • 1 cup shiitake mushrooms, finely chopped
  • 1/2 cup carrot, finely grated
  • 2 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Method

  1. In a large bowl, whisk together the flour, sugar, yeast, and baking powder.

  2. Add the warm water, vegetable oil, and salt. Mix and knead until a smooth, elastic dough forms, about 8 minutes.

  3. Cover the dough and let it rise in a warm spot until doubled in size.

  4. While the dough rises, place the chopped cabbage in a colander, sprinkle with a pinch of salt, and let sit to draw out moisture, then squeeze dry with a clean kitchen towel.

  5. In a medium bowl, combine the drained cabbage, mushrooms, carrot, scallions, garlic, and ginger.

  6. Stir in the soy sauce, sesame oil, cornstarch, salt, and white pepper until the filling is evenly coated.

  7. Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and roll each into a ball.

  8. Flatten each ball into a 4-inch round, keeping the center thicker than the edges. Place about 1 1/2 tablespoons of filling in the center of each round.

  9. Gather the edges of the dough up and around the filling, pleating as you go, and pinch firmly to seal at the top.

  10. Place each bun on a small square of parchment paper and set in a steamer basket, leaving space between buns to expand. Let rest, covered loosely, until slightly puffed.

  11. Bring water in a steamer pot to a boil, then reduce to a steady simmer. Set the basket over the steam and cover.

  12. Steam the buns over medium heat until puffed and the dough is set and no longer tacky.

  13. Turn off the heat and let the buns sit in the covered steamer for 2 minutes before lifting the lid to prevent collapsing.

  14. Remove the buns and serve warm, with chili oil or a soy-vinegar dipping sauce if desired.

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Vegetarian Steamed Buns

These soft steamed buns wrap a savory vegetable filling in a lightly sweetened dough that puffs up tender and white in the steamer. The cabbage and mushroom filling gets a boost from sesame oil, soy sauce, and ginger, making these a satisfying snack or light meal. Serve them with chili oil or soy-vinegar dipping sauce for a dim-sum-style spread.

2 hr 5 min 12 buns 128 cal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 2 cups napa cabbage, finely chopped
  • 1 cup shiitake mushrooms, finely chopped
  • 1/2 cup carrot, finely grated
  • 2 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Method

  1. 1

    In a large bowl, whisk together the flour, sugar, yeast, and baking powder.

  2. 2

    Add the warm water, vegetable oil, and salt. Mix and knead until a smooth, elastic dough forms, about 8 minutes.

  3. 3

    Cover the dough and let it rise in a warm spot until doubled in size.

  4. 4

    While the dough rises, place the chopped cabbage in a colander, sprinkle with a pinch of salt, and let sit to draw out moisture, then squeeze dry with a clean kitchen towel.

  5. 5

    In a medium bowl, combine the drained cabbage, mushrooms, carrot, scallions, garlic, and ginger.

  6. 6

    Stir in the soy sauce, sesame oil, cornstarch, salt, and white pepper until the filling is evenly coated.

  7. 7

    Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and roll each into a ball.

  8. 8

    Flatten each ball into a 4-inch round, keeping the center thicker than the edges. Place about 1 1/2 tablespoons of filling in the center of each round.

  9. 9

    Gather the edges of the dough up and around the filling, pleating as you go, and pinch firmly to seal at the top.

  10. 10

    Place each bun on a small square of parchment paper and set in a steamer basket, leaving space between buns to expand. Let rest, covered loosely, until slightly puffed.

  11. 11

    Bring water in a steamer pot to a boil, then reduce to a steady simmer. Set the basket over the steam and cover.

  12. 12

    Steam the buns over medium heat until puffed and the dough is set and no longer tacky.

  13. 13

    Turn off the heat and let the buns sit in the covered steamer for 2 minutes before lifting the lid to prevent collapsing.

  14. 14

    Remove the buns and serve warm, with chili oil or a soy-vinegar dipping sauce if desired.