Vegan Aubergine Baozi (Chinese Steamed Bun) Recipe

Introduction

Vegan Baozi are fluffy Chinese steamed buns filled with a savory aubergine curry. Perfectly soft on the outside and bursting with flavorful filling, these buns make a delightful snack or light meal. They’re surprisingly simple to make at home and sure to impress.

Ingredients

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar
• 150ml warm water
• 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

1. Step 1: Combine the all-purpose flour, yeast, and sugar in a large bowl. Stir in the warm water gently, then knead the dough for a few minutes until soft and bouncy. Cover the bowl with clingfilm or a cloth and let the dough rise in a warm, dry place for about 3 hours, or until it doubles in size.
2. Step 2: While the dough rises, prepare the filling. Add the aubergine cubes to a pan with soy sauce, curry powder, sugar, chopped chilli, minced garlic, and chopped ginger. Fry for 5 minutes over medium heat.
3. Step 3: Pour in 50 ml water and continue frying for 15 more minutes. Break down the aubergine as it softens and let the water evaporate, forming a chunky aubergine paste. Remove from heat and allow to cool.
4. Step 4: Once the dough has risen, divide it into 8 equal parts and roll each into a ball.
5. Step 5: Flatten each dough ball into a circular wrapper about 2 inches in diameter.
6. Step 6: Spoon some filling into the center of each wrapper. Pleat the edges in an anti-clockwise motion and pinch to seal, or fold the dough up like wrapping a present and pinch tightly. Avoid adding too much filling to prevent the dough from getting wet and difficult to seal. Place each sealed bun on a lightly floured surface.
7. Step 7: Steam the buns for 10 minutes in a bamboo or metal steamer. If using a metal steamer, lightly brush vegetable oil on the surface to prevent sticking.
8. Step 8: When the buns have puffed up and are cooked through, remove them carefully. Serve topped with sliced spring onion, sesame seeds, and optionally some chilli oil. Enjoy!

Tips & Variations

• For a sweeter dough, add an extra teaspoon of sugar to the flour mixture.
• Try adding diced mushrooms or tofu to the filling for extra texture and protein.
• Use a wet paper towel under the buns while steaming to prevent sticking in bamboo steamers.
• If you prefer spicy buns, increase the amount of chopped chilli or add a dash of chili oil to the filling.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam the buns for 5 minutes or microwave them covered with a damp paper towel to retain moisture. For longer storage, freeze the buns individually wrapped and steam straight from frozen for 10-12 minutes.

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 and let it rise overnight in the refrigerator. Allow it to come to room temperature before shaping and filling.

What can I use if I don’t have a bamboo steamer?

A metal steamer or a heatproof plate set on a rack inside a large pot with boiling water works well. Just be sure to oil the surface to prevent sticking.

Vegan Aubergine Baozi (Chinese Steamed Bun) Recipe

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This Vegan Baozi recipe features soft, fluffy Chinese steamed buns filled with a savory and aromatic aubergine curry paste. The buns are gently steamed to perfection, making a delicious plant-based snack or meal that highlights tender aubergine, fragrant spices, and a hint of heat from chili. Perfect for those seeking a dairy-free, egg-free, and vegan-friendly version of the traditional baozi.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 baozi buns 1x
• Category: Snack
• 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 (plus extra for garnish)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, and 1 tsp sugar. Slowly pour in 150ml of warm water while mixing. Knead the mixture until a soft and bouncy dough forms. Cover the bowl with clingfilm or a cloth and let it proof in a warm, dry place for around 3 hours until it doubles in size.
2. Make the Filling: Heat a pan over medium heat and add the cubed aubergine along with 1/2 tbsp light soy sauce, 1 tsp medium curry powder, 1 tsp sugar, finely chopped 1/2 red chilli, minced garlic, and chopped ginger. Fry for 5 minutes to combine flavors.
3. Simmer and Break Down Aubergine: Add 50 ml of water to the pan and continue frying for another 15 minutes. Stir frequently to break down the aubergine into a rough, chunky paste. Allow the water to evaporate completely. Remove from heat and let the filling cool.
4. Divide Dough: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball.
5. Roll Wrappers: Take one dough ball and flatten it into a circular wrapper about 2 inches in diameter using your hands or a rolling pin.
6. Fill and Seal Buns: Place a spoonful of the aubergine filling in the center of the wrapper. To seal, either pleat the edges anti-clockwise and pinch at the top or fold the dough like wrapping a present, pinching firmly to seal. Be careful not to overfill or allow moisture to wet the dough edges, as this can prevent proper sealing. Set each sealed bun aside on a lightly floured surface.
7. Steam the Baozi: Arrange the buns in a bamboo or metal steamer lined with parchment or lightly oiled to prevent sticking. Steam over boiling water for 10 minutes until the buns puff up and are cooked through.
8. Serve and Garnish: Carefully remove the steamed buns and serve warm. Garnish with sliced spring onion, sesame seeds, and optionally drizzle with chili oil for an extra kick. Enjoy your vegan baozi!

Notes

• Make sure the water used for proofing the yeast is warm, not hot, to activate the yeast properly.
• Do not overfill the buns to avoid issues with sealing them properly.
• Steaming time may vary slightly depending on the size of the buns and the type of steamer.
• You can substitute aubergine with other vegetables like mushrooms or tofu for different fillings.
• Resting the dough for at least 3 hours helps create a fluffy, airy texture.
• Use a light oil to grease the steamer basket if using a metal steamer to prevent sticking.

Keywords: Vegan Baozi, Chinese Steamed Buns, Vegan Chinese Recipe, Aubergine Baozi, Plant-based Bao, Steamed Dumplings