Print

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.

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 (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

Find it online: https://platedandproud.com/vegan-aubergine-baozi-chinese-steamed-buns-recipe/