Vegan Aubergine Baozi (Chinese Steamed Bun) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Divide Dough: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball.
- 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.
- 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.
- 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.
- 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
