Vegan Steamed Buns: Su Baozi
Welcome to another round of very similar yet different steamed buns!
What are baozi?
Baozi are filled, steamed buns of yeasted dough originating from northern China. Fillings range from sweet versions like red bean buns to minced meat, and of course, vegetarian ones!
These buns are very filling and flavorful, despite lacking any meat or eggs. Enjoy them plain or with dumpling dipping sauce, for breakfast or as a light meal. They freeze and refrigerate very well, so don’t worry if you made more than you can eat. Just reheat them in the microwave for 10 seconds after running under cool water to prevent the surface from drying out.
Tips for Smooth, Fluffy Steamed Buns
Use room temperature water or cold milk to prevent dough from rising too fast.
Many recipes call for a first and second rise of the dough. After many trials and errors, I discovered that only using one rise (after shaping is finished) produces the smoothest, fluffiest steamed buns. There is less opportunity for rogue air bubbles to form in the dough, causing it to shrivel later.
Do not over-prove dough during the rise—if shaping the dough takes too long, place the finished buns in refrigerator to slow the yeast and remove once you finish with all of them.
Wrap the steamer lid with a towel to prevent water from dripping onto the buns.
Once the water comes to a boil, quickly lift and replace the lid to equalize the air pressure to prevent the buns from deflating.
Do not open the steamer right away—quick temperature changes deflate the buns, so wait at least 5 minutes.
Ingredient Notes
Add oil before salt in the bun filling: the tofu and vegetables like to release water, and the oil helps lock in any moisture. My mom also swears that this order amplifies the flavor, so I have to believe it!
Active Prep Time: 45 mins
Inactive Prep Time: 25 minutes
Cook Time: 8 mins
Yield: 24 buns
Ingredients
For dough:
- 480 g all-purpose flour
- 2 ¼ tsp active dry yeast
- 240-260 g room temperature water
For filling:
- 1 16-oz block firm tofu, pressed and crumbled
- 20 g dry wood ear mushroom, rehydrated
- 20 g dry shiitake mushroom, rehydrated
- 4-5 large Napa cabbage leaves, chopped
- 2 tsp toasted sesame oil
- 2 tsp kosher salt (or to taste)
Directions
Dough preparation:
- Combine dry ingredients in a large bowl.
- Slowly pour liquid ingredients into flour mixture while stirring with a pair of chopsticks or wooden spoon into a soft, shaggy dough.
- Transfer dough to a lightly floured surface. With clean hands, knead the dough for 5 minutes.
- Let the dough rest for 5-10 minutes. Meanwhile, prepare the parchment papers. Cut out 12 squares for the bao bottoms, approximately 4x4 inches.
- Knead the dough again for 5-10 minutes. The dough should be very smooth and elastic.
Filling preparation:
- Place wood ear, shiitake, and Napa cabbage in a food processor. Blend into a fine paste but do not puree.
- Transfer mixture into a large bowl and add crumbled tofu. Stir together until well combined.
- Add sesame oil and stir through before adding salt. (Doing this prevents the vegetables and tofu from releasing excess water).
Assembly:
- Divide dough into 24 equal balls (I use a kitchen scale for accuracy).
- Use a rolling pin to flatten a ball into a 4-5-inch diameter round, thicker in the center and thinner around the edges. Place 2-3 tbsp of filling into the middle, and form pleats around it to close the bun.
- Transfer to the larger piece of parchment and repeat with the rest of the dough.
Steaming and serving:
- Let the shaped buns rest for 15 minutes, and transfer into a steamer over cold water.
- Bring water to a boil before turning heat to medium low and steam for 8 minutes.
- Turn off heat and let sit for 5 minutes before carefully removing lid. Enjoy immediately alone, with soup or congee, or with your favorite sauce.
- If not eaten immediately, refrigerate steamed buns. To reheat, dampen outside with water and microwave for 10 seconds.
Per bun: 98 calories: 18 g carbs; 1.3 g fat; 5.1 g protein
