What To Serve With Bao Buns

*As a reminder, this post may include affiliate links, which means we receive a reward if you make a purchase via them at no additional cost to you. In addition, as an Amazon Associate, I receive a commission from qualifying orders. For additional information, please see ourPrivacy Policy and Disclosure. As a mainstay of Chinese cuisine for generations, bao have seen a resurgence in popularity around the world, resulting in a slew of innovative variations and fusion twists that are as delectable and aesthetically attractive as they are nutritious.

The fact that they are a must-have on any global dumpling bucket list should come as no surprise to anyone who knows me.

Don’t know what to serve with your bao?

So, I hope you like this post, which is chock-full of suggestions on what to serve with bao (buns)!

There will be plenty of bao funs to go around.

First: Is it Bao or ‘Bao Buns’?

As the popularity of bao has grown throughout the world, so too have the debates about what to label them as a result. As a point of clarification, the name “bao buns” is really redundant, because the Chinese word “bao” properly translates to “bun.” If I say “I ate 5 BBQ pork bao yesterday at dim sum,” what I’m really expressing is that a) I lack self-control and b) I consumed 5 BBQ pork buns. It would be a waste of a word to refer to them as BBQ porkbaobuns, which would be more appropriate. Given the way language change and adapt over time, it doesn’t bother me that people refer to them as “Bao buns.” In reality, I see how it might be confused because Gua Bao (the fluffy folded disks with contents placed in like a sandwich – what people often refer to as Bao Buns) and Baozi (fully filled buns) are two separate things, despite the fact that both are referred to as “Bao.” Gua bao are often referred to as ‘bao buns’ in order to distinguish them from Baozi, which is another type of dumpling.

But enough of my rants – maybe you now understand the distinction and can cleverly say “Bao” to give the impression that you are well-versed on the subject.

General Ideas for What to Serve with Bao Buns

So, what is a good pairing for bao buns? In part because of their simplicity, bao have been transformed into canvases for all sorts of Asian cuisines, as well as Pan-Asian and Fusion restaurants who love to be creative with their menu items. As a result, determining the best, most authentic fillings for bao buns is a difficult question to answer.Instead of debating authenticity and traditional methods, I’ll concentrate on the most common and ubiquitous options for bao fillings in this first section, whether they be the traditional recipe for gua bao or other popular variations that I find particularly tasty.The most typical fillings for gua bao (bao sandwiches) include:

• It’s a traditional mix that can be found in anything from Taiwanese street food booths to hip Asian restaurants all over the world. Pork belly, pickled mustard greens, cilantro, and peanuts are just a few of the ingredients. If this is your first time preparing bao at home, you will not go wrong with this recipe
• The following are examples of fried chicken with pickled onion/cucumber and kimchi or sriracha mayonnaise: This combo has a certain allure about it that is hard to describe. I’ve made it a number of times, typically with sriracha mayo, and it’s quite delicious! Adding kimchi or a kimchi mayo, on the other hand, may give the dish a great kick. Anything made up of a protein, pickled vegetables, crunchy toppings such as green onion, sesame seeds, and a delicious sauce is acceptable: Making great bao isn’t difficult, to be honest. Consider these pillowy buns to be a blank canvas on which to paint your favorite flavors. Any mix of your favorite protein, pickled vegetables, and crunchy toppings, served with your favorite sauce, is certain to be delicious
• Nevertheless,

The most popular bao fillings for baozi: While this post is mostly focused on bao’sandwiches,’ I thought it could be useful to highlight some of the most popular fillings for baozi as well.

• BBQ Pork (Char Siu): Because my family is Cantonese, this is my ultimate favorite dish — soft roasted pork marinated in a sweet, sticky, and flavourful marinade – and it is a family tradition. Listed below is my father’s recipe for char siu cooked in an air fryer. Minced pork, Chinese sausage, and quail egg are among the ingredients. This is an appealing combination that can be found in Vietnamese Banh Bao and is suitable for any time of day. Meat or veggies that have been ground: Basically, everything that works well in a traditional dumpling (such as my surefire pork dumpling recipe) will work great in Bao. Sweet fillings such as sesame paste, red bean paste, and sweet custard are popular choices. Yes, Bao is available in both savory and sweet varieties. These are just a handful of the dishes from Chinese cuisine that I enjoy. Whether served as part of a dim sum dish or as a sweet little snack, they’re a delicious option. SUGGESTED SUPPLEMENT: Sweetened condensed milkMantou are plained steamed buns that are quite similar to Bao and are typically consumed as a dessert by dipping them into sweetened condensed milk (all the better if the mantou are fried). I cannot emphasize enough how delicious this is, so if you’re looking for a unique dessert option or a way to use up leftover bao buns, try include this in your dinner

Char Siu in an air fryer from Wok Your World The following are some popular side dishes to offer with bao: Traditionally, bao are served as a street dish or snack on its own, but if you’re searching for a way to include them into a more balanced dinner, here are some suggestions for what to serve with bao:

• Other types of dumplings Other delectable dumplings and dim sum meals: In addition to bao, my dream bao feast would include a large array of other delectable dumplings and dim sum dishes like congee, cheung fun, steamed spare ribs, and so on. To get you started, here’s a page with terrific dim sum dishes to try. Soup with noodles (e.g., ramen): This is by no means a traditional match, but as bao’s popularity in the Western world has grown, it has become increasingly customary to serve bao as a side dish alongside ramen or another type of noodle soup. Vegetables sautéed in olive oil: Sauteed vegetables like as Chinese broccoli, green beans, and Bok Choi, or a combination of nutritious but delectable Stir Fried Vegetables, make a fantastic side dish for your bao. Soups that are’simple’: Consider starting with a basic and clean soup, such as egg drop soup, hot and sour soup, or simply plain broth, as a light meal to accompany bao. Cucumber salad: This meal is ideal as a lighter and more refreshing accompaniment to bao.

Are you looking for additional inspiration? The following are some of my favorite recipes and ideas from my food blogging friends, ranging from genuine and traditional fillings and sides to more creative and innovative choices that are nonetheless wonderful. I hope you find this list of things to serve with bao useful.

Bao Bun Filling Ideas

In search of other suggestions? The following are some of my favorite recipes and ideas from my food blogging pals, ranging from genuine and traditional fillings and sides to more innovative and original choices that are nevertheless delectably tasty. Thanks for reading this list of things to serve with bao!

Easy Vegan Hoisin Seitan Ch’kn Bao

Looking for more inspiration? Some of my food blogging friends have generously shared their favorite recipes and ideas with me, ranging from genuine and traditional fillings/sides to more creative and innovative choices that are equally as wonderful. I hope you find this list of things to serve with bao useful.

Easy Char Siu Bao

Steamed BBQ Pork Buns, also known as Char Siu Bao, are more easy to make than you may think! For the filling, this recipe includes instructions for both the Instant Pot and the slow cooker. The recipe may be found at All Ways Delicious by clicking here.

SweetSpicy Shredded Pork

This sweet and spicy pulled pork slow cooker dish is really simple to prepare and tastes fantastic served in bao buns. To obtain the recipe from Keto Millennial, please click here.

Instant Pot Chinese BBQ Pork

There’s no need to go to Chinatown anymore! Make your own Instant Pot Char Siu that is juicy and extremely tender (Pressure Cooker Char Siu Chinese BBQ Pork). Amy and Jacky’s recipe may be found by clickinghere.

Easy Vegan Bao Buns

Delicious Bao Buns are packed with a delectable combination of carrots, onion, garlic, Shitake Mushrooms, and Bok Choy, which are baked to perfection. Then they are pan fried in sesame oil to give them an extra layer of flavor. MarathonsMotivation has provided the recipe, which you can get by clicking here. Photo courtesy of MarathonsMotivation.

Steamed Pork Buns

Want to indulge in real steamed pork buns, replete with fluffy bao buns packed with succulent pork filling? Look no further. Take a look at this recipe, which is sure to impress even the most ardent fans of classic baozi dishes. To obtain the recipe from Alice’s Cookbook, please click here.

Red Curry Milk Pork

Pork butt produces delicious pulled pork after it has been braised. Steamed bao buns, which can be found in the frozen area of your local Asian grocery and are flavored with Thai spices, are the perfect vehicle for this filling.

You’d better quadruple the recipe because these are going to disappear quickly! To acquire the recipe from Global Kitchen Travels, visit their website by clicking here.

Sticky Pork

Sticky Pork Bao Buns served with Quick Pickled Carrots and Quick Pickled Cucumbers are a delicious combination. It’s a delicious snack or a filling lunch. To acquire the recipe from Eat Little Bird, visit their website by clicking here.

Mushroom Bao

You won’t miss the meat at all when you create this delicious meat-free mushroom bao, which is really simple and quick to prepare. The recipe may be found at The Cook Report, which you can access by clicking here.

Asian Popcorn Shrimp Bao

Combine crispy oven-baked popcorn shrimp with a spicy Asian sauce and serve on steamed Chinese bao buns (or slider buns) topped with crunchy carrots and spring onions to create a restaurant-quality, flavor-packed dinner in just 15 – 20 minutes. To obtain the recipe from The Flavor Blender, please click here.

Korean Chicken Bao

Steamed small bao buns stuffed with crispy Korean chicken are the perfect party snack since they are soft and fluffy. To obtain the recipe from Kitchen Sanctuary, please click here.

Shoyu Chicken and Bahn Mi Slaw

Steamed Bao Buns are created pure white and are completely dairy free. They are packed with sweet pulled Hawaiian style shoyu chicken and served with a dipping sauce. The slaw is a fast and tasty Banh Mi slaw that is bright and lively, and we’ll finish it off with a drizzle of my very own Island Sauce to make it all come together perfectly. To obtain the recipe from Soul and Streusel, please visit their website.

Pixar Bao

After watching the Pixar short film Bao, you’ll want to prepare real steamed pork buns, also known as Bao, for yourself and your family. This Bao recipe was sent to me by the mother of the director of the Pixar short Bao, which I wrote about here. To receive the recipe from Savoring the Good, please click here.

What Sides to Serve with Bao Buns

Bao are considered to be one of the most adaptable meals on the planet. Depending on how you stuff your bao buns, they can be salty, spicy, umami, or even sweet depending on your preferences. Are you looking for something to offer with bao buns that will complement the flavors of the buns and make for a well-rounded meal? So the bao buns remain the star, despite the presence of these tasty but not overpowering side dishes.

Chicken Fried Rice

fried rice is the perfect side dish for bao if you really want to get into the spirit of things. And it doesn’t get much better than this simplechicken fried rice recipe from Wok Your World, which is filled with bright vegetables, juicy chicken, and loads of flavor. Photo courtesy of Wok Your World

Egg Drop Soup

Despite the fact that it contains no added thickeners or dubious substances, egg drop soup is highly tasty and contains all of the conventional tastes found at a restaurant. Wholesome Yum has provided the recipe, which may be found by clicking here.

Stir-Fried Gai Lan (Chinese Broccoli)

Using only a few basic ingredients, like garlic and soy sauce, this delectable Stir-Fried Chinese Broccoli Recipe (Stir-Fried Gai Lan) comes together in minutes. Enjoy this delectable vegetarian side dish with Bao Buns, which can be prepared in about 15 minutes. The recipe may be found at The Forked Spoon by clicking here.

Cold Asian Noodle Salad

Using homemade Ponzu dressing and chilled udon noodles, you can make this Cold Asian Noodle Salad that is both simple to prepare and brimming with flavor.

This is precisely what you should serve with bao buns. To receive the recipe from Vegan in the Freezer, visit their website by clicking here.

Spicy Szechuan Noodles with Garlic Chili Oil

Cooked in Szechuan chili oil noodles prepared with garlic, Szechuan chili peppers, Lao Gan Ma chili crisp, and fresh herbs, these spicy, garlicky noodles are ready in about 10 minutes and are the perfect side dish to serve with bao buns. To receive the recipe from Drive Me Hungry, please click here.

Garlic Sauteed Asparagus And Mushrooms

Spicy, garlicky Szechuan chili oil noodles cooked with garlic, Szechuan chili peppers, Lao Gan Ma chili crisps, and fresh herbs are ready in about 10 minutes and are the perfect side dish to serve with bao buns or other Chinese-style sandwiches. Get the recipe from Drive Me Hungry by clicking on the link below.

Miso-Glazed Grilled Veggies

Ginger, garlic, tamari sauce, miso paste, and togarashi spice are used to char grill portobello mushrooms and bok choy, which are then tossed with togarashi seasoning. Serving suggestions: bao buns or your favorite Asian dish. To obtain the recipe from Profusion Curry, please click here.

Edamame Salad

Cooking with Edamame Salad is nutritious, colorful, and satisfyingly crunchy; picture bean salad meets rainbow slaw with an Asian flair. A year-round side dish that may be customized according to the season and the contents of your refrigerator. To acquire the recipe from The View from Great Island, please click here.

Spicy Asian Cucumber Salad

A spicy Asian cucumber salad that is crisp, refreshing, and infused with a little spice! Cucumbers marinated in chili flakes, chili oil, and fresh herbs are thrown together! To receive the recipe from Drive Me Hungry, please click here.

Garlic Bok Choy

It’s sure that this Garlic Bok Choy Recipewill become your new favorite side dish since it’s crisp, fresh, and overflowing with plenty of surprising flavor. Enjoy this quick and easy vegetarian side dish with chicken, beef, or fish that can be prepared in 10 minutes or less. The recipe may be found at The Forked Spoon by clicking here.

Sweet and Smoky Peanut Slaw

This slaw is both smoky and sweet, and it has it all. Crunchy cabbage, crunchy Asian pear, shredded carrots, and a smokey peanut sauce combine to create a dish that is both healthy and delicious. A new meaning will be given to the phrase coleslaw thanks to this gluten-free and vegan side dish. StrengthSunshine has provided the recipe, which may be found here.

Chinese Hot and Sour Soup

Chinese hot and sour soup is simple to prepare and may be completed in 15 minutes! Made with a hot chili garlic sauce, soy sauce, vinegar, and plenty of tofu and mushrooms, this dish is a must-try! To receive the recipe from Drive Me Hungry, please click here.

Ginger Ale Glazed Carrots

Tender carrots glazed with a slightly sweet glaze.made with.ginger ale, perhaps? Better believe it than not! There are just three basic ingredients in these delectable ginger ale carrots, making them one of our favorite quick side dish recipes! The recipe may be found at The Soccer Mom Blog by clicking here.

Vegan Ramen

This vegan ramen is simple to prepare, deliciously flavorful, and quite filling. Pan-fried tofu, fresh bok choy, luscious mushrooms, carrots, and spinach bring this fantastic thick soup to a satisfying close.

This veganized and gluten-free version of a well-known classic Japanese meal will help you warm up in no time. To receive the recipe from Happy Kitchen, visit their website by clicking here.

Green Papaya Salad

Fresh shredded raw papaya is the main ingredient in this delectable Southeast Asian salad, which is served chilled. It’s spicy, garlicky, sweet, sour, and crunchy all in one mouthful, and it’s delicious! To receive the recipe from The Flavor Bells, visit their website by clicking here.

Cucumber Kimchi

A spicy and savory side dish to accompany Bao Buns, Korean Cucumber Kimchi is a must-try. This simple version may be prepared and served in 30 minutes or less. The recipe may be found at All Ways Delicious by clicking here.

Instant Pot Fried Rice

Prepare homemade Instant Pot fried rice in the style of a hibachi restaurant right in your own home. To acquire the recipe from Little Sunny Kitchen, visit their website by clicking here.

Spicy Chinese Stir Fry Green Beans

Served with a spicy Chinese Stir Fry Green Beans, this recipe is the perfect side dish and a delicious way to recreate Chinese takeout at home. You may acquire the recipe from Went Here 8 This by clicking here.

What sides do you serve with bao buns?

Please let me know if you have any more delicious ideas to share in the comments section!

Steamed bao buns

• 525g plain flour, with a little more for dusting
• 525g butter
• 12-tablespoon caster sugar, plus a pinch
• 1 teaspoon quick-action dry yeast
• 50mL milk, 1 tablespoon sunflower oil, plus additional for brushing on top and rubbing on the bottom of the bowl
• 1 tablespoon white vinegar
• 1 teaspoon baking powder

Method

• STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
• STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
• SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and let aside to rest for 2-3 minutes
• Then, one by one, using a rolling pin, flatten out each ball into an oval form that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size
• STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.

RECIPE TIPS

Up to the conclusion of step 3, the dough may be readily prepared in a mixer fitted with a dough hook.

FREEZING THE BUNS

The buns can be frozen once they have been cooked. Simply reheat in a steamer once it has been defrosted.

Goes well with

Recipe adapted from the February 2015 issue of Good Food magazine.

A Square Meal in a Round Bun

As a defiant response to dreary office lunches, the Food52 crew strives to make our midday meals both entertaining and visually appealing as possible. Every week, we’ll be posting photos of our happiest desk meals, and we’d love to see yours as well. Today: Steamed buns are the perfect solution to the question, “What’s for lunch?” since they’re filling, adaptable, and portable. There’s a good reason why steamed pork buns are usually served for breakfast in China: they’re delicious. They are compact, quick to consume, and self-contained since they are made from a somewhat thicker dough than pan-fried dumplings.

• People on their way to work grab them on the go, get on their mopeds, and eat them with one hand as they ride through the city.
• And although you may not be riding a moped through one of the world’s most crowded cities during your lunch hour, the same characteristics that make bao ideal for a quick and delicious breakfast also make them ideal for a quick and gratifying lunch on the fly as well.
• If you reside in a city with a Chinatown, you may already be familiar with the benefits of the steamed dumpling served around lunchtime.
• Many of them deviate from the traditional pig stuffing and are instead packed with beef, pumpkin, chicken, orkimchi, among other things.
• Follow these steps to prepare steamed dumplings for your next lunch: To begin, choose the unfilledmantoudough as your starting point and then personalize it to your heart’s delight.
• Make the mantou dough for the filled baozi first, then fill it with a standard pork and vegetable filling or, for a vegetarian option, sautéed bok choy, tofu, shiitake mushrooms, or even fried noodles (see recipe below).
• Then, the next morning before work, remove them from the freezer and place them directly into a temperature-controlled lunchbox.

You can pan-fry them if your workplace has a kitchen, which will give them a terrific crunch.

Steamed buns come in a variety of shapes and sizes, including one that opens like a little taco, which was made popular by the New York restaurant company Momofuku.

Alternatively, wedges of fried tofu, leftover chicken, or fish can be added.

Make no effort to keep to the tried-and-true ingredients: Make use of the buns to change up the texture of your PB recipe.

Of course, we must not overlook the importance of dessert.

Cynthia took the top shot, which has two red bowls, while James Ransom took the bottom photo. Dorm baker and digestive biscuit aficionado who lives in a dorm.

Sticky Pork Bao Buns

Sticky Pork Bao Buns served with Quick Pickled Carrots and Quick Pickled Cucumbers are a delicious combination. It’s a delicious snack or a filling lunch. Recipe includes step-by-step photographs.

Steamed Buns

Following my Instagram Stories, you may have seen that I enjoy making handmade steamed buns for supper pretty frequently. if you have been following me there, thank you! When my children begin to complain that they are eating too much rice or too many noodles, I know it is time to start mixing things up a bit. Bao buns may be an excellent substitute for many Asian dishes, and they can be found in many Asian markets.

Sticky Pork Bao Buns

When we have company, I love to prepare Chinese Barbecue Pork (Char Siu Pork), but I also make it for a comfortable mid-week supper every now and again. My version of David Chang’s pork belly buns (of Momufuku renown) is as follows: char siu pork slices are stuffed inside bao buns with pickled cucumbers and carrots, and coriander leaves are sprinkled on top (cilantro). It’s a type of shortened version of a typical Steamed Pork Bun (char siu bao), but with fresher ingredients and more flavorful combinations.

However, if you live in a Chinatown with fast access to store-bought steamed buns and char siu pork, you can whip up these Sticky Pork Bao Buns in minutes with no effort.

How to Make Steamed Bao Buns

Most Asian supermarkets keep plain steamed bao buns in their freezer area, which means you can have a great dinner ready in minutes at any time of day. For those who live in areas where ready-made steam buns are unavailable, or who like the art of bread-making, I have a simple recipe for bao buns that can be prepared from scratch. The end product is a delightfully soft and fluffy bao bun that you may never want to purchase from a store again! My recipe for bao buns, complete with step-by-step images, can be found here.

How to Make Chinese Barbecue Pork (Char Siu Pork)

If you live in close proximity to a Chinatown, you will most likely be able to get char siu pork from a reputable Chinese takeaway, just as you would for the steamed buns. Although it appears difficult, creating your own char siu pig is actually fairly simple, and whenever I make Chinese Barbecue Pork, I always make a double batch because the leftovers can be utilized in so many various ways. Cooking leftover char siu pork in the oven is a simple and effective method of reheating it. My char siu pork recipe, complete with step-by-step images, can be found here.

How to Make Quick Pickled Carrots

Asian cuisine is frequently about achieving a harmonious balance of flavors, particularly those of sweetness, saltiness, and sourness. Pickled carrots are frequently used in Vietnamese cuisine to provide a sour aspect to dishes and to counteract the saltiness of other ingredients. They also provide a satisfying crunch to the dish. Pickled carrots are frequently used in Vietnamese Banh Mi sandwiches, and they may also be found as a major garnish for Vietnamese Grilled Pork Chops. Traditional pickling liquid has to be left to work for at least 24 hours, but when speed is of the essence, I like to prepare Quick Pickled Carrots.

The carrots should be chopped into thin matchsticks (also known as “julienned”), and this is best accomplished with either an amandoline slicer or an ajulienne peeler, depending on your preference.

How to Make Quick Picked Cucumbers

In a similar vein to the Quick Pickled Carrots, I prefer to use a 2:1 vinegar to sugar ratio, but you may vary the proportions to your preference. The soft bao buns are enhanced by the addition of quick pickled cucumbers, which offer a wonderful crunch and sourness. If you are really pressed for time, you might omit the pickling completely — my children adore fresh cucumbers, so I offer a good amount of them alongside the bao buns for them to snack on.

More Asian Recipes

If you’re looking for more Asian recipes, you might be interested in the following: Braised Short Ribs with Asian Flavors Pork with a Chinese Barbecue Sauce (Char Siu Pork) Chilies that have been pickled Bao Buns (Steamed Buns) Print

Sticky Pork Bao Buns

• Preparation time: 30 minutes
• Cooking time: 15 minutes
• Total time: 45 minutes
• Yield: 3 to 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Chinese
• Cooking time: 30 minutes

Sticky Pork Bao Buns served with Quick Pickled Carrots and Quick Pickled Cucumbers are a delicious combination. It’s a delicious snack or a filling lunch.

Ingredients

In order to make the Quick Pickled Cucumber,

• 1 big cucumber, neatly sliced
• 2 teaspoons sugar
• 4 tablespoons white wine vinegar
• 1 large cucumber

In order to make the Quick Pickled Carrots,

• Sugar 2 tablespoons white wine vinegar 4 tablespoons white wine vinegar 2 big carrots, julienned sugar 2 teaspoons vinegar

In order to make the Spicy Hoisin Sauce

• Shoisin sauce (eight tablespoons)
• Sriracha sauce (four teaspoons) (or to taste)

• A dozen plain bao buns (ready-made or frozen, or check my recipe for Steamed Bao Buns)
• A pound of ground beef
• 500 g (1 pound) Chinese barbecue pork or char siu pork (purchased, or see my recipe for Chinese Barbecue Pork)
• Spring onions (scallions), cut into short lengths
• Coriander (cilantro), cut into short lengths or finely chopped
• Sesame oil
• Sesame seeds
• Sesam Chillies in vinegar

Instructions

In order to make the Quick Pickled Cucumber,

1. In a mixing bowl, combine the sugar and vinegar
2. Mix well. Finely slice the cucumber, either with a sharp knife or an amandoline slicer
3. Set the cucumber aside. Combine the cucumber and pickling liquid in a large mixing bowl. Set aside for at least 10 minutes before continuing. Drain the pickling liquid from the cucumbers just before serving, and gently squeeze the cucumbers to expel any extra liquid.

In order to make the Quick Pickled Carrots,

1. In a mixing bowl, combine the sugar and vinegar
2. Mix well. Using a sharp knife, a mandoline slicer, or a julienne peeler, julienne the carrots until they are thin. Combine the carrots and pickling liquid in a large mixing bowl. Set aside for at least 10 minutes before continuing. Drain the pickling liquid from the carrots just before serving, and gently compress the carrots to eliminate any extra juice.

In order to make the Spicy Hoisin Sauce

1. In a small saucepan, combine the hoisin sauce with the Sriracha sauce
2. Set aside for later use. Bring the mixture to a gentle boil over medium heat until it is well heated
3. Serve the sauce while it’s still heated.

In the case of the Steamed Bao Buns

1. See my recipe for Steamed Bao Buns with step-by-step images for instructions on how to create your own handmade bao buns
2. Because the bao buns need to steam for 10-12 minutes, I recommend steaming the bao buns (whether homemade or frozen) immediately before serving. As a main course, allow around 3 buns per person.

In order to make the Chinese Barbecue Pork

1. Pork should be served hot, so reheat the pork as needed before serving it. In most cases, I cover the piece in aluminum foil and reheat it in a hot oven. Thinly slice the pork, allowing about 3-5 pieces per bun
2. Prepare the buns as directed.

Making the Spicy Pork Bao Buns is a simple process.

1. Open the bao buns that have just been freshly baked
2. Spread the Spicy Hoisin Sauce on both sides of the bun to create a sandwich. Place a few slices of Chinese Barbecue Pork into the bread and close the bun. Quick pickled cucumbers and carrots are placed on top of the salad as a garnish. Optional: Garnish with spring onions (scallions), coriander (cilantro), and Pickled Chillies (if desired). Serve as soon as possible

eatlittlebird

30th of July, 2020, mayurisjikoni

EVENT: SHHH COOKING SECRETLY

Bao Buns were introduced to me for the first time in the Taiwan International Airport’s departure lounge. It was lunchtime when my husband and I were in the car together. There was a large buffet put out, and bao buns were among the items on the menu. All of the fillings, on the other hand, were not vegetarian. I tried one basic one to see how it was and I loved it. These steamed sweets are extremely nutritious, and the greatest thing is that they can be filled with virtually any filling. Pork belly is a typical filler for this meal, which is traditionally a Chinese cuisine.

Finally, I made the decision to utilize mushrooms as the primary filler.

A bit about the group:

Members of this group assign two secret components to their partners in accordance with the theme that has been decided upon and then construct a dish. Once the food is finished, we merely post a photo of it, and the other members try to guess what the hidden components are. When we provide the recipe link at the end of the month, the secret will be exposed to everyone. Anu came up with the idea for this month’s theme, “Steamed Food.” Her site Ente Thattukada is a collection of traditional recipes as well as some foreign fare.

My Partner

In order for the topic to be successful, we must have an equal number of participants each month. However, there are situations when this is not feasible. As a result, the administrators provide secret components to the individual who does not have a companion. Because I didn’t have a partner this time, my co-admin Renu had to provide me with the necessary components. Because she already had a partner, I didn’t have to provide her with any in exchange.

I mentioned to Renu that I was interested in trying Vegetarian Bao Buns, and she agreed to make them for me. As my secret ingredients, she chose milk and baking powder from a list of the items that I would be using into my recipe.

Do you need a Bamboo Steamer for Vegetarian Bao Buns?

Bao Buns are a type of yeast dough that is steamed after being formed. Bamboo steamers are clearly used by the Chinese to prepare the food. I don’t have one of these. However, this did not deter me from creating them anyhow. I used my idli steamer as well as the steamer that I use to make dhoklas for breakfast. It is critical to remember to use parchment paper while steaming buns so that the buns do not adhere to the metal steamer plates throughout the cooking process.

What Stuffing can you use for Bao Buns?

From pork belly and chicken to a plethora of vegetarian alternatives such as mushrooms, tofu, tempeh, mixed veggies, cauliflower, jackfruit and more, there is something for everyone. Allow yourself to be guided by your imagination. It is typically served with a side of salad and a variety of sauces, and it is a completely nutritious dinner.

Sauces

Fusion vegetarian bao buns will be offered with guacamole, salsa, Sriracha sauce, peanut sauce, and even an Indian-style green chutney if you look for them. Naturally, since this was my first time attempting this dish, I stayed with the Sweet and Sour Sauce and Chinese Style Chilli Sauce as my base flavors.

Advantages of Steamed Food

• To begin, I’d want to emphasize the significance of adding steamed foods in your diet before I go into the Bao Buns recipe. When food is steamed, it is not necessary to use large amounts of fat or oil. It is generally true that when food is steamed, the nutrients such as vitamins and minerals are retained, but when it is boiled, the nutrients are lost. When compared to boiling, steamed food keeps its vibrant color, is crunchy and crispy, and is tastier. Steaming vegetables and fruits softens the fiber, making it more digestible
• It also increases the nutritional value. Steamed food becomes more flavorful when herbs, sauces, condiments, lemon juice, and other ingredients are added

Some Steamed Food Recipes

Indian Cuisine offers a wide variety of steamed dishes that may be enjoyed by all:

Gujarati Cuisine:

• Dhokla is one of my all-time favorite steamed foods. There are times when I like it without the tempering on top, and instead enjoy hot steaming dhokla with chutney. Khaman, also known as Instant Dhokla, is a steaming food that is quick and simple to prepare. On fasting days or whenever you feel like having millet in your diet, prepare some Farali Dhokra. Gujarati Cuisine is also known for its steamed dishes such as Muthiya/ Muthia and Muthia. The great thing about this recipe is that it can be made with whatever vegetable you choose, such as shredded bottle gourd, cabbage, spinach, or fresh methi (fenugreek) to make a nutritious snack. My favorite way to have it is as a light meal with some lemon juice sprinkled on top. Yet another steaming snack from the Gujarati cuisine, this time using Arvi Paan Bhajia. Gujarati foods are never fried
• They are always roasted. Would you want some steaming Idra/ Idada/ White Dhokra with aam ras? Papdi no Lotis is a steamed snack prepared from rice flour and spices that is highly popular among the Patel Community. A favorite of many, especially when served with a drop of red garlic chutney and olive oil on top
• Making Kansar, a steamed sweet dish made from semolina or coarse wheat flour, is a must-do for each Diwali celebration in our house.

Maharashtrian Cuisine:

• Modaks are sweet stuffed pastries that are traditionally presented to Lord Ganesha during Ganesh Chaturthi.

North Indian Cuisine:

• When it comes to Ganesh Chaturthi, sweet stuffed Modaks are traditionally presented to the Lord.

South Indian Cuisine:

• Whenever you mention steamed food to an Indian, the first thing that springs to mind is usually a steaming bowl of Idli with chutney and sambhar
• Delectable steamed rice flour balls with a rich tempering make a tasty snack. It’s hard to beat Renu’s steamedPalak Paneer Stuffed Idli
• Sanna, steamed rice cakes made from rice and coconut are absolutely delicious with a coconut-based curry
• Ragi Sevai– I love making thissteamed South Indian breakfast from scratch
• Ragi Kozhukattai– I love making thissteamed South Indian breakfast from scratch
• Ragi Sevai

Ingredients Required for Vegetarian Bao Buns:

• Plain flour (sometimes known as all-purpose flour or maida)
• I used instant active dry yeast for this recipe. If you are using dry active yeast, you must allow it to ferment in warm milk or water for at least ten minutes before adding it to the dough
• Otherwise, the dough will be tough. Optional: a glass of milk It is possible to substitute water for it in a vegan variant
• Salt
• Baking Powder (which acts as an extra leavening ingredient)
• And baking soda melted butter or oil– for a vegan variation, use oil instead of butter. I made use of oil. We’ll also need some for lubrication.

Ingredients for the Filling:

• Mushrooms–I used button mushrooms for this dish. Make use of any variation that you like. You are free to use any alternative filler of your own
• Garlic can be used in a paste or minced form. Ginger can be used as a paste or in thin strips. Seasonings: sesame oil, salt, sweet and sour sauce (make your own or purchase pre-made), chilli sauce (make your own or purchase pre-made), and sesame seeds. sliced cucumbers or cucumber strips
• Cucumbers Carrots, shredded or in sticks
• Celery
• It is optional to use coriander or parsley.

Ingredients for Sweet and Sour Sauce

• Water, cornflour (corn starch), brown sugar, tomato ketchup or fresh tomato puree (I love to use fresh thick tomato puree), and salt and pepper to taste Sauce de Chipotle
• If you don’t have rice vinegar, you may use any other high-quality vinegar, such as cider vinegar or white wine vinegar. Salt, soy sauce (black or light), and pepper are all good choices.

Dietary Tips:

• Vegetarian
• Garlic and onion should be avoided while making a satvik version. If you want to make vegan bao buns, leave out the dairy milk and butter. Replace the milk with almond milk or water if you like.

VEGETARIAN BAO BUNSSWEET AND SOUR SAUCE

• Veggie bao buns that are healthy, steaming, fluffy, soft, and tasty. This dish is excellent as an appetizer or as a light supper. Filling of your choosing should be used
• Preparation time: 15 minutes Cooking Time: 20 minutes 2 hours and 35 minutes in total Appetizers and a light meal are on the menu. CuisineChinese

FOR THE BAO BUNS:

• 12 cups plain flour
• 1 cup warm milk
• 2 teaspoons dry active yeast
• 12 teaspoons salt
• 12 teaspoons baking powder
• 1 teaspoon sugar
• 2 tablespoons oil
• More flour for dusting

FOR THE FILLING:

• 1 tablespoon sesame seed oil
• 2-3 cloves garlic, sliced or paste
• 1 teaspoon ginger
• 14 – 13 teaspoon salt
• 3 tablespoons sweet and sour sauce
• 1 tablespoon chilli sauce
• 1 medium cucumber slice
• 1 large carrot shredded
• Some fresh coriander or parsley leaves
• 250g mushrooms, quartered or sliced

FOR THE SWEET AND SOUR SAUCE:

• 14 cup water
• 112 tablespoons cornflour (cornstarch)
• 2 tablespoons brown sugar
• 2 tablespoons thick tomato puree
• 1 -2 tablespoons chili sauce
• 1 -112 tablespoons vinegar
• 12 teaspoons salt
• 2 tablespoons soy sauce

PREPARATION OF BAO BUN DOUGH :

• A large mixing basin should be filled with flour, salt, and baking powder. Combine the instant dry active yeast and sugar in a mixing bowl. Make a thorough mix. Combine the oil and the heated milk
• Produce a dough that is neither too firm nor too soft by mixing the oil and milk combination
• Using a little dusting of flour, cover the worktop. Knead the dough for 5-7 minutes, or until it is smooth and elastic. Form the dough into a ball using your hands. Apply a little oil on it
• Grease the bowl with a small amount of oil
• Place the dough in a mixing basin. Cover the bowl with a wet towel or a cover to keep the moisture out. Place the dish in a warm spot to keep it warm. To double in size, let the dough to ferment for 112 hours or until it has doubled in size.

PREPARATION OF BAO BUNS:

• Prepare the steamer tray or plate by lining it with parchment paper. Apply a small amount of oil on it
• Dust the work surface with a little flour
• To begin, roll out the dough into a large circle that is approximately 12 inches thick
• Circles should be cut from the dough using a cookie cutter or a lid with a diameter of approximately 3 inches
• Roll it up again, this time with the sides gathered. Make circles out of paper. Continue in this manner until all of the dough has been consumed. if the dough is not malleable enough to roll, allow it to rest for 5 minutes and it will become pliable again Apply a thin layer of oil to all of the circles
• Then fold them in half so that they look like a semi circle or a half moon: Gently roll the half circle over once more with your rolling pin to flatten it out a little further. Keep in mind to roll softly. Place the rolled half circles on the steamer tray that has been prepared. Allow the buns to ferment for 30 minutes before baking them. Heat a little amount of water in a steamer until it just begins to boil
• Then, put the tray or plates containing the buns into the steamer. 8-10 minutes of steaming time
• Remove the tray or plate from the steamer and set it aside. Allow the buns to cool for a few minutes. Remove the parchment paper from the pan
• Pulling away from the folded seam should be done slowly. Each bun should be straightforward to open
• On the interior of the bun, spread some red chilli sauce and sweet and sour sauce
• Serve immediately. Place the filling and salad on a plate. Extra sauces should be served on the side.

PREPARATION OF THE MUSHROOM FILLING:

• Heat the oil in a large skillet over medium heat
• Add the garlic and cook, stirring constantly, until the garlic begins to smell good. Combine the ginger and the chopped mushrooms in a large mixing bowl. Stir-fry the mushrooms for a few minutes over high heat, until they begin to soften. You don’t want to boil them for too long
• Allow the mixture to cool for a few minutes
• Season with salt, sweet and sour sauce, and chili sauce to taste. Make a thorough mix. Taste the spices and adjust the seasonings to your liking.

PREPARATION OF SWEET AND SOUR SAUCE:

• Cornflour (cornstarch) should be mixed with 14 cup of water and left to stand until needed. In a saucepan, bring the remaining water to a boil over medium heat
• Combine the tomato puree, chili sauce, vinegar, sugar, salt, and soy sauce in a large mixing bowl. In a small saucepan, bring the water to a simmer and stir in the cornflour slurry. Continue to whisk the sauce constantly until it gets a little more thick
• Turn off the heat under the pan. The sauce is ready to be served. If it becomes too thick, a small amount of water can be added. Make sure you follow the link in the ingredient list to get to the homemade chilli sauce

• Bao Buns can be served cold if you choose. However, you can quickly reheat them in the steamer for approximately 5 minutes to bring them back to life. You may use whatever type of filling you choose
• Make use of pre-made sauces of your choosing.

BAOZI, a steamed chinese bun made with yeast dough, is a nutritious and delicious snack.

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Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

Are you a fan of veggies and a gratifying challenge? These vegan bao buns with pickled veggies are wonderfully tasty and a lot of fun to prepare with your hands. Your vegan crowd-pleaser will be delighted by the mix of spicy seared tofu, crisp refreshing vegetables, and soft steamed buns in this delicious dish. Consider hosting a dinner party with your friends and family to make these delicious treats. for12servings

• Warm water (240mL)
• 2 teaspoons organic sugar
• 1 tablespoon instant yeast
• 3 cups all-purpose flour (375g), plus more flour for dusting
• 3 cups all-purpose flour plus additional flour for dusting Baking soda, kosher salt, 2 tablespoons vegetable oil, and 2 tablespoons sesame oil, divided
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

• A cup of chopped scallions (100g)
• 14 cup fresh ginger (15g), minced
• 5 cloves garlic, minced
• 14 cuporganic sugar (50g)
• 2 tablespoons Chinese 5 spice
• 14 cups soy sauce (60mL)
• 14.5 cups haoxing rice wine (60mL)
• 14 cups dark soy sauce (60mL)
• 12 oz firm tofu (340g), pressed and sliced
• 2 tablespoons vegetable oil

• 2 jalepenoes, sliced
• 1 cupcucumber, julienned
• 1 red pepper, seeded and julienned
• 1 cupdaikon radish(150g), julienned
• 1 cupcarrot(120g), julienned
• 12 cupwater(120mL)
• 12 cuporganic sugar(100g)
• 1 cuprice vinegar(240mL)
• 1 tablespoonkosher salt

• A little rolling pin or a wooden dowel would suffice. 12 pieces of parchment paper cut into tiny squares

1. Preparing the bao buns is simple: In a liquid measuring cup, combine the warm water, sugar, and yeast. Whisk to mix, then put aside for five minutes to let the flavors to blend. Combine the flour, baking powder, and salt in a large mixing basin until well combined. Make a well in the center of the table. Mix thoroughly with a wooden spoon until a soft dough begins to form after you have added the yeast mixture and vegetable oil, as described above. Transfer the dough to a clean work area and knead for about 3 minutes, or until it is smooth and elastic. Keep a supply of additional flour on available in case the dough begins to adhere to the surface or your fingers. Form the dough into a ball
2. 1 tablespoon sesame oil should be used to lightly lubricate a big clean mixing bowl. Set aside the dough in a large mixing basin, cover with plastic wrap, and allow it to rise in a warm location until doubled in size, about 2 hours In the meantime, marinate the tofu as follows: In a medium-sized mixing bowl, whisk together the scallions, ginger, garlic, sugar, five-spice powder, soy sauce, rice wine, and dark soy sauce
3. Transfer the tofu to a second medium-sized mixing bowl and pour the marinade over it
4. Repeat with the other ingredients. 1 hour marinating in the refrigerator after covering with plastic wrap Preparing the pickled veggies is simple: Set aside as you make the brine to prepare the cucumbers, red bell peppers, daikon, carrots, yellow peppers, and jalapenos, among other ingredients. Combine the water, sugar, rice vinegar, and salt in a big pot or deep pan over high heat until the sugar dissolves. Stir until the sugar is completely dissolved, then bring the mixture to a boil. Add the veggies to the brine and stir well. Remove the saucepan from the heat after stirring to ensure complete submersion. Allow the bao dough to rise for around 1 hour while you sear the tofu and bake the buns
5. Once the bao dough has risen, turn it out onto a floured surface and continue to bake the buns. To cut the dough into 2 ounce pieces, divide it in half and cut each half into two pieces. Roll each piece into a ball
6. Flatten each ball with your palm on a lightly floured surface, one at a time, starting with the largest ball. Roll the dough out to a 5-inch circle with a small rolling pin or wooden dowel. (Optional) Brush the top with sesame oil, fold it in half, and move it to a piece of parchment paper that has been placed on a cookie sheet. Repeat the same with the remainder of the dough. Allow the bao buns to rest for 10 minutes after covering them with a kitchen towel. Bring a saucepan of water to a boil, then place a bamboo steamer on top of the water to steam. Transfer a couple of the folded dough rounds at a time to the steamer, making sure the buns are not crammed together. Wrapping the buns in a towel and steaming them for 8-10 minutes will cause them to puff out and produce a skin on the outside. Lifting the cover and removing the buns from the steamer should be done with extreme caution. Repeat the process with the remaining buns, covering the steamed buns with a towel as they complete to keep them warm
7. And Sear the tofu: Remove the tofu from the marinade and blot it dry with paper towels before searing it. Reserve the marinade
8. In a large pan, heat the vegetable oil over high heat until shimmering. Sear the tofu on one side for about 5 minutes, or until it is a deep brown color on the other side. Cook for another 5 minutes on the other side, or until the other side is a deep brown color. Remove the tofu from the pan and set it aside. Pour the marinade into a saucepan and cook over medium heat, stirring occasionally, until thick and syrupy, about 5 minutes. Return the tofu to the pan and toss to coat with the glaze until evenly coated. When ready to serve, spread hoisin sauce inside the bao buns and top with pickled veggies, glazed tofu, scallions, and sesame seeds
9. Toss to combine
10. Remove from heat
11. Serve immediately

For12servings

• Warm water (240mL)
• 2 teaspoons organic sugar
• 1 tablespoon instant yeast
• 3 cups all-purpose flour (375g), plus more flour for dusting
• 3 cups all-purpose flour plus additional flour for dusting Baking soda, kosher salt, 2 tablespoons vegetable oil, and 2 tablespoons sesame oil, divided
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

• A cup of chopped scallions (100g)
• 14 cup fresh ginger (15g), minced
• 5 cloves garlic, minced
• 14 cuporganic sugar (50g)
• 2 tablespoons Chinese 5 spice
• 14 cups soy sauce (60mL)
• 14.5 cups haoxing rice wine (60mL)
• 14 cups dark soy sauce (60mL)
• 12 oz firm tofu (340g), pressed and sliced
• 2 tablespoons vegetable oil

• 2 jalepenoes, sliced
• 1 cupcucumber, julienned
• 1 red pepper, seeded and julienned
• 1 cupdaikon radish(150g), julienned
• 1 cupcarrot(120g), julienned
• 12 cupwater(120mL)
• 12 cuporganic sugar(100g)
• 1 cuprice vinegar(240mL)
• 1 tablespoonkosher salt

• A little rolling pin or a wooden dowel would suffice. 12 pieces of parchment paper cut into tiny squares

1. Preparing the bao buns is simple: In a liquid measuring cup, combine the warm water, sugar, and yeast. Whisk to mix, then put aside for five minutes to let the flavors to blend. Combine the flour, baking powder, and salt in a large mixing basin until well combined. Make a well in the center of the table. Mix thoroughly with a wooden spoon until a soft dough begins to form after you have added the yeast mixture and vegetable oil, as described above. Transfer the dough to a clean work area and knead for about 3 minutes, or until it is smooth and elastic. Keep a supply of additional flour on available in case the dough begins to adhere to the surface or your fingers. Form the dough into a ball
2. 1 tablespoon sesame oil should be used to lightly lubricate a big clean mixing bowl. Set aside the dough in a large mixing basin, cover with plastic wrap, and allow it to rise in a warm location until doubled in size, about 2 hours In the meantime, marinate the tofu as follows: In a medium-sized mixing bowl, whisk together the scallions, ginger, garlic, sugar, five-spice powder, soy sauce, rice wine, and dark soy sauce
3. Transfer the tofu to a second medium-sized mixing bowl and pour the marinade over it
4. Repeat with the other ingredients. 1 hour marinating in the refrigerator after covering with plastic wrap Preparing the pickled veggies is simple: Set aside as you make the brine to prepare the cucumbers, red bell peppers, daikon, carrots, yellow peppers, and jalapenos, among other ingredients. Combine the water, sugar, rice vinegar, and salt in a big pot or deep pan over high heat until the sugar dissolves. Stir until the sugar is completely dissolved, then bring the mixture to a boil. Add the veggies to the brine and stir well. Remove the saucepan from the heat after stirring to ensure complete submersion. Allow the bao dough to rise for around 1 hour while you sear the tofu and bake the buns
5. Once the bao dough has risen, turn it out onto a floured surface and continue to bake the buns. To cut the dough into 2 ounce pieces, divide it in half and cut each half into two pieces. Roll each piece into a ball
6. Flatten each ball with your palm on a lightly floured surface, one at a time, starting with the largest ball. Roll the dough out to a 5-inch circle with a small rolling pin or wooden dowel. (Optional) Brush the top with sesame oil, fold it in half, and move it to a piece of parchment paper that has been placed on a cookie sheet. Repeat the same with the remainder of the dough. Allow the bao buns to rest for 10 minutes after covering them with a kitchen towel. Bring a saucepan of water to a boil, then place a bamboo steamer on top of the water to steam. Transfer a couple of the folded dough rounds at a time to the steamer, making sure the buns are not crammed together. Wrapping the buns in a towel and steaming them for 8-10 minutes will cause them to puff out and produce a skin on the outside. Lifting the cover and removing the buns from the steamer should be done with extreme caution. Repeat the process with the remaining buns, covering the steamed buns with a towel as they complete to keep them warm
7. And Sear the tofu: Remove the tofu from the marinade and blot it dry with paper towels before searing it. Reserve the marinade
8. In a large pan, heat the vegetable oil over high heat until shimmering. Sear the tofu on one side for about 5 minutes, or until it is a deep brown color on the other side. Cook for another 5 minutes on the other side, or until the other side is a deep brown color. Remove the tofu from the pan and set it aside. Pour the marinade into a saucepan and cook over medium heat, stirring occasionally, until thick and syrupy, about 5 minutes. Return the tofu to the pan and toss to coat with the glaze until evenly coated. When ready to serve, spread hoisin sauce inside the bao buns and top with pickled veggies, glazed tofu, scallions, and sesame seeds
9. Toss to combine
10. Remove from heat
11. Serve immediately