How to Make Vietnamese Vegetable Bao Buns

Vietnamese vegetable bao buns, also known as "bánh bao chay," are a delicious and soft steamed treat filled with an assortment of vibrant vegetables. These buns are not only a delightful snack but also a wholesome meal option, perfect for vegetarians and those seeking a plant-based diet. Here’s a step-by-step guide on how to make these delightful buns at home.

Ingredients

For the bao dough:

3 cups all-purpose flour
2 teaspoons instant yeast
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup warm water (about 110°F or 43°C)
1 tablespoon vegetable oil

For the vegetable filling:

1 cup shredded cabbage
1 cup finely chopped mushrooms (shiitake or button)
1/2 cup finely diced carrots
1/2 cup diced bell pepper
2 green onions, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Salt and pepper to taste

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt. Mix well.
Gradually add warm water and vegetable oil to the dry mixture. Stir until a dough forms.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 2: Prepare the Vegetable Filling

While the dough is rising, prepare the filling. In a skillet over medium heat, add sesame oil.
Add the ginger and sauté for about 30 seconds until fragrant, then add the mushrooms, carrots, and bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
Stir in the shredded cabbage, soy sauce, and green onions. Cook for an additional 3-4 minutes, ensuring the cabbage is soft. Adjust seasoning with salt and pepper. Remove from heat and let it cool.

Step 3: Assemble the Bao Buns

Once the dough has risen, punch it down gently to release any air bubbles.
Divide the dough into 12 equal pieces and roll each piece into a ball.
Use a rolling pin to flatten each ball into a disc, about 4 inches in diameter.
Place about a tablespoon of the vegetable filling in the center of each disc.
Gather the edges of the dough around the filling and pinch to seal the bun, ensuring it is tightly closed.

Step 4: Steam the Bao Buns

Prepare a steamer basket lined with parchment paper to prevent sticking.
Place the filled buns in the steamer, leaving space between them to allow for expansion.
Cover and steam over boiling water for about 15-20 minutes, or until the buns are fluffy and cooked through.

Step 5: Serve

Carefully remove the buns from the steamer and let them cool slightly before serving.
Serve warm with dipping sauce, such as soy sauce or hoisin sauce, for an added flavor. These Vietnamese vegetable bao buns make for a delightful appetizer, snack, or light meal.

Tips for Perfect Bao Buns

Ensure the water for the dough is warm but not too hot to activate the yeast without killing it.
Feel free to customize the filling with your choice of vegetables or proteins.
If you can’t steam the buns immediately, you can refrigerate the uncooked buns for a later time.

With this simple recipe, you can enjoy homemade