Description
Banh Bao is a classic and delicious breakfast/snack option. This recipe features a light, fluffy bun and savory veggie fillings then steamed and enjoyed fresh! These buns take a bit of time to make but are so delicious and perfect for meal prep.
Ingredients
Units
Scale
Make the dough
- 300 g all-purpose flour
- 180 ml plant milk (I use soy)
- 7 g dry active yeast
- 2 tbsp sugar
- 1 tbsp oil
- 1 tbsp baking powder
Make the filling
- 1 carrot
- 1/2 a cabbage
- 150 g shiitake mushroom (or other mushrooms of choice)
- 1 tbsp cooking oil
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- salt and pepper to taste
Instructions
Make the dough
- In a pot, heat the plant milk (until a warm temperature, not boiling). Combine the plant milk and yeast in a small bowl, mix well and set aside for 10 minutes. After 10 minutes, the yeast is activated when there is foam on top.
- In a big mixing bowl, add the flour, baking powder, sugar and mix. Gradually add in the milk and yeast mixture, mix to combine.
- Use your hand to knead until it forms a smooth ball, about 10 minutes.
- Grease the mixing bowl with oil to avoid sticking, then put in the dough ball. Cover with a kitchen cloth and let rise for 1 hour.
Make the filling
- Thinly chop your vegetables of choice, I use cabbage, carrot and shiitake mushroom in this recipe.
- Mix all the chopped veggies, then stir fry on a pan with oil for about 10 minutes until softened. Season with soy sauce, vegan oyster sauce, salt and pepper.
- Set aside the mixture to cool.
Wrap the Bao
- After 1 hour, the dough has doubled in size.
- Add in the dough and flatten it. Cut the dough into 16 equal pieces with a sharp knife. I do this by cutting the dough in half, then cutting each piece in half again, and keep going.
- Roll each piece into a circle, make sure that the center of the circle is thicker than the outer part.
- Add a small spoon of the filling in the center, then pinch all sides shut.
- Repeat for the rest of the dough pieces.
- In a steamer, add water underneath, put parchment paper to avoid sticking and add the buns. Steam for 10-15 minutes, and enjoy!
Notes
The recipe makes 16 bao, you can steam some to eat right away and freeze some to eat for later.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Cuisine: Chinese, vietnamese
Keywords: comfort food