Chinese Steamed Buns (Baozi) with Vegetable Filling - Shellfish-Free
Soft and fluffy steamed buns filled with a savory and flavorful mixture of vegetables. This recipe is carefully made to be shellfish-free. A delicious and satisfying breakfast option.
Ingredients
- 4 cups All-Purpose Flour
- 2 tsp Instant Dry Yeast
- 2 tbsp Sugar
- 1 1/2 cups Water
- 2 tbsp Vegetable Oil
- 2 cups Napa Cabbage, finely chopped
- 1 cup Carrots, shredded
- 1 cup Shiitake Mushrooms, finely chopped
- 1/2 cup Glass Noodles, soaked and chopped
- 2 tbsp Light Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Ginger, grated
- 1/4 tsp White Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the flour, yeast, and sugar. Gradually add the water and vegetable oil, mixing until a dough forms.
- 2Knead the dough for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 3While the dough is rising, prepare the filling. In a large bowl, combine the napa cabbage, carrots, shiitake mushrooms, and glass noodles.
- 4Add the light soy sauce, sesame oil, ginger, and white pepper. Mix well.
- 5Punch down the dough and divide it into 8 equal pieces. Roll each piece into a circle.
- 6Place a spoonful of filling in the center of each circle. Gather the edges of the dough and pinch them together to seal, forming a bun.
- 7Place the buns on squares of parchment paper and arrange them in a steamer basket. Steam for 15-20 minutes, or until the buns are cooked through.
- 8Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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