Vegan Aubergine Baozi (Chinese Steamed Buns) Recipe

Introduction

Vegan Baozi are soft, fluffy Chinese steamed buns filled with a flavorful aubergine curry mixture. These delightful buns make a perfect snack or light meal, offering a delicious plant-based twist on a classic comfort food.

Ingredients

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar (for dough)
• 150ml warm water (for dough)
• 1 aubergine, sliced into small cubes
• 1/2 tbsp light soy sauce
• 1 tsp medium curry powder
• 1 tsp sugar (for filling)
• 1/2 red chilli, finely chopped
• 1 garlic clove, minced
• 1/2 inch ginger, finely chopped
• 50ml water (for filling)
• 1 spring onion, finely sliced (for garnish)

Instructions

1. Step 1: In a large bowl, combine the all-purpose flour, active dry yeast, and 1 tsp sugar. Gradually pour in the 150ml warm water while stirring, then knead the dough for a few minutes until it becomes soft and bouncy. Cover the bowl with clingfilm or a cloth and let it rise in a warm, dry place for about 3 hours or until doubled in size.
2. Step 2: Prepare the filling by adding the diced aubergine to a pan along with light soy sauce, curry powder, 1 tsp sugar, chopped red chilli, minced garlic, and chopped ginger. Fry the mixture over medium heat for 5 minutes.
3. Step 3: Add 50ml water to the pan and continue frying for another 15 minutes. Break down the aubergine as the water evaporates until you have a rough, chunky paste. Set the filling aside to cool.
4. Step 4: Once the dough has risen, divide it into 8 equal pieces and roll each piece into a ball.
5. Step 5: Flatten one dough ball into a circular wrapper about 2 inches in diameter.
6. Step 6: Place a spoonful of the cooled filling in the center of the wrapper. Carefully pleat and seal the dough either by folding it anticlockwise and pinching the end or wrapping it like a present. Avoid overfilling or letting the dough get wet, which prevents proper sealing. Place the sealed buns on a lightly floured surface and repeat with remaining dough and filling.
7. Step 7: Steam the buns in a bamboo or metal steamer for 10 minutes. If using a metal steamer, lightly oil the surface to prevent sticking.
8. Step 8: When the buns have puffed up and are cooked through, remove from the steamer and serve hot, garnished with spring onion, sesame seeds, and optional chilli oil. Enjoy!

Tips & Variations

• For a softer dough, you can replace some of the warm water with plant-based milk.
• Add chopped shiitake mushrooms or tofu to the filling for extra texture and protein.
• If you don’t have a steamer, use a large pot with a metal rack and cover tightly with a lid to steam the buns.
• To keep the buns from sticking during steaming, line your steamer with parchment paper or lettuce leaves.

Storage

Store any leftover steamed buns in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5–7 minutes until warmed through to restore their soft texture. Avoid microwaving, which can make them tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, cover it tightly, and refrigerate. Allow it to come to room temperature and rise before shaping the buns.

What if I don’t have aubergine?

You can substitute aubergine with finely diced mushrooms or tofu for a similar texture and flavor profile in the filling.

Vegan Aubergine Baozi (Chinese Steamed Buns) Recipe

Print Recipe

★★★★★

5 from 87 reviews

This Vegan Baozi recipe features soft, fluffy Chinese steamed buns filled with a flavorful, chunky aubergine paste infused with soy sauce, curry powder, garlic, ginger, and chili for a delicious plant-based snack or meal. The buns are made from a simple yeast dough, filled, pleated, and steamed to perfection, offering a warm and satisfying vegan delight perfect for sharing or serving as a hearty appetizer.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8 baozi buns 1x
• Category: Snacks & Appetizers
• Method: Steaming
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 (for garnish)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, and sugar. Gradually pour in the warm water while mixing. Knead the dough for several minutes until it becomes soft and elastic. Cover the bowl with clingfilm or a cloth and let the dough rise in a warm, dry place for around 3 hours until it doubles in size.
2. Make the Filling: While the dough is rising, heat a pan and add the cubed aubergine along with light soy sauce, medium curry powder, sugar, chopped red chilli, minced garlic, and chopped ginger. Fry the mixture for 5 minutes to soften the aubergine and release the spices’ aroma.
3. Simmer the Aubergine Filling: Add 50 ml water to the pan and continue frying for an additional 15 minutes. Stir occasionally, breaking down the aubergine to form a rough, chunky paste, allowing the water to evaporate. Remove from heat and let the filling cool completely.
4. Divide the Dough: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball.
5. Shape the Wrappers: Take one dough ball at a time and flatten it into a circular wrapper about 2 inches in diameter, ensuring even thickness for proper cooking and sealing.
6. Fill and Seal the Baozi: Place a spoonful of the aubergine filling in the center of the dough wrapper. Carefully pleat the wrapper around the filling in an anti-clockwise motion, pinching to seal the edges, or fold the dough over like wrapping a present, ensuring the edges are tightly sealed without excess moisture to prevent sticking. Place each sealed bun on a lightly floured surface and repeat for all portions.
7. Steam the Baozi: Arrange the buns in a bamboo or metal steamer lined with parchment paper or lightly oiled to prevent sticking. Steam the dumplings for 10 minutes over boiling water until they puff up and are cooked through.
8. Serve: Remove the steamed Vegan Baozi from the steamer carefully. Garnish with finely sliced spring onion, sesame seeds, and optional chilli oil. Serve warm and enjoy the soft, flavorful buns!

Notes

• Make sure not to overfill the buns to prevent leakage and difficulty sealing.
• Allow the filling to cool before using it to avoid dough becoming soggy and hard to seal.
• You can prepare the dough and filling ahead of time; refrigerate the filling and let dough rise just before assembling.
• If you don’t have a bamboo steamer, a metal steaming basket or even a heatproof plate on a steaming rack works fine.
• To prevent sticking in the steamer, lightly oil the surface or use parchment paper.
• The rising time may vary depending on room temperature; ensure the dough doubles in size for best results.

Keywords: Vegan Baozi, Chinese steamed buns, Vegan dim sum, Steamed buns recipe, Aubergine filling, Vegan appetizers