The vegetarian baozi is a traditional Chinese dish. It is very healthy, delicious and easy to make. This wonderful recipe is very simple and I recommend it t
Cover the buns with a clean kitchen towel and leave to rise again for 30-40 minutes in a warm place. Now prepare the instant pot to steam the buns. Pour 1 cup water in the inner pot and place a trivet. On the trivet place a stainless steel ring or a round cake tin without the base so steamer stays high.
Take each piece of dough, shape it into a ball, and roll out into an oval of about 4.5 inches long and 3 to 3.5 inches wide. Lightly dab the surface of the dough with oil, fold in half, and place the bao into a bamboo steamer basket. I steam the buns 4 at a time to get consistent results.
Cook over medium heat, stirring frequently. Cook for 4-5 minutes until the onion and jalapeño are cooked. Add the bbq sauce to the cooked potato mixture and lower the heat to low. Stir to combine and allow to cook for 1 more minute or until the sauce is thoroughly heated. Steam the buns and add the potato mixture.
Steps: First, make the filling. Finely dice the pork. Heat the oil in a frying pan and brown the meat until cooked through (about 6 mins). Add the spring onions and sauté for 1 min, then add the hoisin and soy sauces and the honey, five-spice powder, chilli flakes and cornflour mix.
Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle.
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bao bun filling recipe vegetarian
