Perfect bánh bao chay (Vegan Steamed Buns)
Bánh bao chay are vegetarian steamed buns from Vietnam. These cloud-white pillowy delights are generously stuffed with an addictive blend of seitan, veggies, and aromatic seasonings.
Servings: 12 Buns
Calories: 296kcal
Cost: $11.50
Equipment
Ingredients
Dough
- 1 ½ cups unsweetened plant-based milk
- 2 ½ teaspoons active dry yeast
- ⅓ cup sugar
- ⅓ cup tapioca starch
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 ¾ cups all-purpose flour plus extra for rolling and forming the buns
- ⅓ cup canola oil
Bun filling
- 2 tablespoons sesame oil
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 cup ground seitan or vegan mince
- 2 scallions thinly sliced
- 1-2 bird’s eye chilies minced (optional)
- 1 cup jicama finely diced
- 1 cup carrot julienne cut, or shredded
- 3 tablespoons tamari or soy sauce of your preference
- 1 ½ teaspoons sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper
- 4 teaspoons shaoxing wine
- ⅔ cup black fungus or wood ear mushrooms rehydrated and roughly chopped
- 1.4 oz dried mung bean vermicelli rehydrated and roughly chopped
For Steaming:
- Parchment paper
- Canola oil
- 1 teaspoon white vinegar
Instructions
Dough
- Warm the plant-based milk slightly (should be just warm to the touch, not hotter than 110 degrees), then sprinkle the active dry yeast over it. Let it sit for a few minutes until it becomes frothy.
- In a large bowl, combine sugar, tapioca starch, salt, baking powder, and all-purpose flour.
- Add the frothy yeast mixture and canola oil to the dry ingredients.
- Mix until the dough forms. Knead it for a few minutes until it's smooth and elastic.
- Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plate and let it rise in a warm place for one hour until it doubles in size.
Bun FIlling
- Heat sesame oil in a pan over medium heat. After 90 seconds when the oil is hot, stir in diced shallot, garlic and ground seitan (or vegan mince). Sauté for 3 minutes until fragrant.
- Add thinly sliced scallions, bird’s eye chilies, diced jicama, and julienne-cut carrots. Stir fry for 4 more minutes until the scallions are wilted.
- Stir in tamari (or soy sauce), sriracha, rice vinegar, white pepper, shaoxing wine, wood ear mushrooms, and mung bean vermicelli. Stir fry until most of the liquid has absorbed. Set the filling aside to cool.
Forming the buns
- Punch down the risen dough and divide it into 12 equal portions.
- Roll each portion into a ball. Flatten each ball into a 5-inch (13 cm.) circle using extra flour for rolling if needed.
- Place a spoonful of the prepared filling in the center of each dough circle.
- Gather the edges of the dough circle and pinch them together to seal, creating a pleated appearance at the top. Using slightly moistened hands will make it easier to get a reliable seal. No filling should be visible from the outside.
Steaming the buns
- Preheat a large steamer over medium heat with 3 cups of water in the bottom. Add vinegar to the water to prevent the buns from yellowing at all as they steam.
- Cut parchment paper into squares and brush them lightly with canola oil, or any neutral-tasting cooking oil you prefer.
- Place each bun on a prepared parchment square.
- Arrange the buns onto a steamer tray (or multiple trays, depending on the size of your steamer). Steam the buns for about 17-22 minutes until they're fluffy and fully cooked.
Notes
Steaming Setup for Picture-Perfect Buns:
When using a bamboo steamer to cook your Vegan Steamed Buns, consider adding an extra step that can make a significant difference in the final appearance of your buns. Place each bun onto a lightly oiled square of parchment so it doesn’t stick to your hard-to-clean bamboo steamer.
If you are using a steamer with a metal or glass lid: After placing the buns in the steamer, stretch a clean cloth over the top of the steamer before putting the lid on. This prevents condensation from forming on the lid and dripping onto the buns as they steam. The moisture from the condensation can make the tops of the buns wet, affecting their texture and ability to cook normally.
Perfecting the Pleating Technique:
The pleating technique is a hallmark of beautifully crafted steamed buns, and it’s worth giving it some attention. As you gather the edges of the dough circle around the filling, use your thumb and forefinger to create small pleats at the top of the bun. These pleats provide an elegant appearance and ensure a tight seal that prevents the filling from spilling out during steaming. Of course, they will still be yummy and will cook just fine without fancy pleating.
Timing and Texture in Steaming:
Steaming too long can result in buns that are overly soft and potentially sticky. On the other hand, under steaming may leave the dough not fully cooked. Aim for a steaming time of about 17 to 22 minutes, keeping in mind that the exact time can vary depending on the size and thickness of your buns. To check for doneness, gently touch the top of a bun – it should feel firm and spring back slightly. Additionally, a toothpick or skewer inserted into the bun should come out clean without any raw dough clinging to it.
Nutrition
Calories: 296kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 470mg | Potassium: 185mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1868IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg