Best Steamed Veggie Buns

Discovering the Joy of Steamed Veggie Buns

My First taste of Steamed Veggie Buns it was perfectly good and I remember the first time I stumbled upon the idea of making Steamed Veggie Buns. It was a rainy afternoon, and I was craving something warm and comforting, yet light and healthy. I had always admired the artistry behind Chinese cuisine, particularly the way simple ingredients are transformed into something extraordinary. The thought of creating those soft, fluffy buns filled with savory vegetables made my mouth water, and I knew I had to give it a try.

The Art of Perfecting the Dough

The process of making the dough was like a meditative experience for me. I mixed the warm water, yeast, and sugar, watching it bubble up with life. Kneading the dough brought a sense of satisfaction, feeling it become smoother and softer with each turn. The magic happened as the dough rose, doubling in size, ready to be shaped into perfect little circles. I carefully formed each bun, making sure the centers were slightly thicker to hold the filling just right. It was a labor of love, and I couldn’t wait to see the final result.

A Burst of Flavor in Every Bite

As I prepared the filling, the kitchen filled with the fragrant aroma of shiitake mushrooms and sesame oil. I knew these buns would be something special. Blanching the bok choy and mixing it with the mushrooms and bean curd created a filling that was both hearty and delicate. The first bite was pure bliss—soft, fluffy dough giving way to a burst of savory, earthy flavors. I couldn’t help but smile, knowing I had created something both delicious and healthy.

Sharing the Experience

The best part of making Steamed Veggie Buns was sharing them with friends and family. Watching their faces light up as they tasted the buns was worth every minute spent in the kitchen. It wasn’t just about the food; it was about the connection, the warmth, and the joy of creating something with my own hands. These buns have become a staple in my home, a dish that brings comfort and happiness to anyone who tries them. Every time I make them, I’m reminded of that rainy afternoon and how a simple craving led to a delightful culinary adventure.

Chef’s Notes-Steamed Veggie Buns

• The dough should be smooth and soft, not sticky. If it’s too sticky, add a little more flour; if too dry, add a bit of water. This helps achieve the right texture for the buns.
• Take your time with pleating the buns. A well-pleated bun not only looks beautiful but also helps to keep the filling inside while steaming. If you’re new to pleating, practice a few times to get the hang of it.
• After blanching, thoroughly squeeze out any excess water from the bok choy. This is crucial to avoid making the filling too watery, which could affect the dough’s texture during steaming.
• Ensure each bun has an even amount of filling to avoid overfilling or underfilling, which can lead to uneven steaming.
• Don’t overcrowd the steamer. The buns need space to expand during steaming. Steam in batches if necessary to ensure even cooking.

Steamed Veggie Buns

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Dive into the world of Chinese cuisine with these mouthwatering Steamed Veggie Buns! Perfect for vegans and vegetarians, these buns are packed with flavorful vegetables and wrapped in a soft, fluffy dough. Follow this easy, step-by-step guide to create a delightful appetizer or snack that will impress everyone at your table. Get ready to enjoy a healthy, delicious treat that’s perfect for any occasion!

Course: Appetizer, SnackCuisine: ChineseDifficulty: Medium

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Servings

14

buns

Prep time

2

hours 

Cooking time

30

minutes

Calories

127

kcal

Resting Time

20

minutes

Total time

2

hours 

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Filling:

• 1 lb baby bok choy (thoroughly washed)

• 8 fresh shiitake mushrooms

• 3 tbsp vegetable oil (divided)

• 4 oz dried bean curd

• 1 tsp light soy sauce

• 1/2 tsp granulated sugar

• 1/2 tbsp sesame oil

• 1/8 tsp ground white pepper

• Salt to taste

• For the Dough:

• 3/4 cup warm water

• 1 tsp instant yeast

• 1 tbsp granulated sugar

• 1 tbsp vegetable oil (plus 1 tsp for brushing)

• 2 cups all-purpose flour

• 2 tbsp cornstarch

• 1/4 tsp salt

• 1/8 tsp baking soda

Directions

• Blanching Bok Choy: Boil water and prepare an ice bath. Blanch bok choy in boiling water for 10 seconds in batches. Transfer to ice bath immediately to stop cooking. Strain and squeeze out excess water. Finely chop and set aside.
• Cooking Mushrooms: Finely chop mushrooms. Heat 2 tbsp oil in a wok over medium heat and cook mushrooms for 3-4 minutes until fragrant. Let cool completely.
• Making Dough: In a bowl, whisk warm water, yeast, and sugar until dissolved. Let sit for 15 minutes until foamy. Stir in oil.
• Forming Buns and Filling Buns. Punch down dough and knead briefly. Divide into 14 balls. Roll each ball into a 4-inch circle with thicker centers.
• Steaming Buns: Arrange buns in steamer with space between them. Let rest for 20 minutes before steaming. Steam over high heat until boiling, then reduce to medium and steam for 10 minutes. Turn off heat and let rest for 5 minutes before uncovering.

Equipment

• chef’s knife
• cutting board
• food processor
• wok
• mixing bowls
• measuring cups and spoons
• steamer rack
• bamboo steamer

Nutrition Facts

• Calories: 127kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 150mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 4mg
• Iron: 8mg

FAQ-Steamed Veggie Buns

Can I freeze these buns?

Yes, you can freeze the buns after steaming. Allow them to cool completely, then place them in an airtight container or freezer bag. To reheat, steam them directly from frozen for 8-10 minutes.

Can I use other vegetables in the filling?

Absolutely! You can customize the filling with other vegetables like carrots, bell peppers, or even adding tofu for extra protein. Just make sure any added vegetables are finely chopped and not too watery.

What if I don’t have a bamboo steamer?

If you don’t have a bamboo steamer, you can use a metal steamer or even a plate placed on a rack in a large pot with a lid. Just make sure to line the plate with parchment paper to prevent sticking.

How can I make the dough rise faster?

To speed up the dough rising, place it in a warm, draft-free area. You can also preheat your oven to the lowest setting for a few minutes, turn it off, and then let the dough rise in the slightly warm oven.

What should I do if the buns deflate after steaming?

If the buns deflate, it may be due to over-steaming or opening the lid too quickly. Allow the buns to rest for 5 minutes in the steamer after cooking, with the heat off, before opening the lid slowly to let out the steam gradually.