Vegan Aubergine Baozi (Chinese Steamed Buns) Recipe
Vegan Baozi are soft, fluffy Chinese steamed buns filled with a flavorful and chunky aubergine curry paste. These plant-based buns are perfect as a snack or a light meal, combining a tender steamed dough with a savory spiced filling that offers a delightful taste of traditional Asian cuisine, all while being completely vegan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 steamed buns 1x
- Category: Snack
- Method: Steaming
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
Dough
- 300g all-purpose flour
- 3g active dry yeast
- 1 tsp sugar
- 150ml warm water
Filling
- 1 aubergine, sliced into little cubes
- 1/2 tbsp light soy sauce
- 1 tsp medium curry powder
- 1 tsp sugar
- 1/2 red chilli, finely chopped
- 1 garlic clove, minced
- 1/2 inch ginger, finely chopped
- 50 ml water
- 1 spring onion, finely sliced
Instructions
- Prepare the Dough: Combine all-purpose flour, active dry yeast, and sugar in a large bowl. Gradually pour in the warm water while mixing. Knead the dough for a few minutes until it becomes soft and elastic. Cover the bowl with clingfilm or a cloth and set it aside in a warm dry place for about 3 hours, or until the dough has doubled in size.
- Make the Filling: Heat a pan and add the cubed aubergine along with light soy sauce, curry powder, sugar, chopped red chilli, minced garlic, and chopped ginger. Fry for 5 minutes to start softening the vegetables and infusing the spices.
- Cook the Filling: Add 50 ml of water to the pan and continue frying for another 15 minutes, breaking down the aubergine as it cooks. Let the water evaporate until you have a rough, chunky aubergine paste. Remove from heat and allow it to cool completely.
- Divide the Dough: Once risen, punch down the dough and divide it into 8 equal portions. Roll each piece into a smooth ball.
- Form the Wrappers: Flatten each dough ball into a circular wrapper approximately 2 inches in diameter. Ensure even thickness to allow proper filling and steaming.
- Fill and Seal the Buns: Place a spoonful of the cooled aubergine filling at the center of each wrapper. Carefully pleat the edges in an anti-clockwise direction, pinching at the top to seal. Alternatively, fold the dough around the filling like wrapping a present. Make sure the dough edges are dry to ensure proper sealing. Set sealed buns aside on a floured surface to prevent sticking. Repeat for all buns.
- Steam the Baozi: Prepare a bamboo or metal steamer by lightly oiling the base to prevent sticking. Place the buns inside, leaving space between them. Steam over boiling water for 10 minutes until the buns have puffed up and cooked through.
- Serve: Remove the steamed baozi from the steamer carefully. Serve hot garnished with sliced spring onions, sesame seeds, and optionally a drizzle of chili oil for added heat and flavor. Enjoy your homemade vegan baozi!
Notes
- Ensure the filling is cool before filling the dough to prevent soggy buns that are difficult to seal.
- Do not overfill the buns to avoid breaking the dough during steaming.
- Use warm water when activating yeast and kneading dough for best rise.
- Lightly oiling the steamer prevents the buns from sticking.
- Customize the filling by adding mushrooms or tofu for extra texture if desired.
Keywords: Vegan Baozi, Chinese steamed buns, Aubergine bao, Vegan dumplings, Steamed buns recipe, Plant-based Chinese food
