Vegetarian Bao Buns & Sweet and Sour Sauce

EVENT: SHHH COOKING SECRETLY

THEME: STEAMED FOOD

VEGETARIAN BAO BUNS 

What are Bao Buns?

The first time I saw the Bao Buns was at the lounge of the Taiwan International Airport. Hubby and I were in transit and it was lunch time. A huge buffet was spread out and bao buns were among them. However, all the fillings were non veg. I took one plain one to taste and liked it. These steamed treats are super healthy and the best part is that one can use any filling. Traditionally a Chinese dish, the popular filling is pork belly. I searched several recipes to find what would work for me. Finally, I decided to use mushrooms as my main filling.

A bit about the group:

Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. Once the dish is ready we add the photo only and other members try and guess the secret ingredients. Towards the end of the month the secret is revealed when we share the recipe link. This month’s theme Steamed Food was suggested by Anu. Her blog Ente Thattukada is a mixture of  traditional and some international recipes. Anu’s steamed  Idiyappam made from rice flour and coconut milk is what I’d love to try out.

My Partner

Each month for the theme to work well, we need to be an even number of participants. However, sometimes that’s not possible. So the admins then give the person without the partner secret ingredients. This time round I didn’t have a partner so my co-admin Renu had to give me the ingredients. In return I didn’t have to give her any as she already has a partner. I discussed with Renu that I would love to try out Vegetarian Bao Buns and she complied. From the list of ingredients that I would be using she picked milk and baking powder as my secret ingredients.

 

Do you need a Bamboo Steamer for Vegetarian Bao Buns?

Bao Buns are made from yeast dough and are steamed. Obviously the Chinese steam it in Bamboo Steamers. I don’t own one. However, that did not stop me from making them. I used my idli steamer and also the steamer I use for making dhokla. Its important to remember to use parchment paper so that the steamed buns do not stick to the metal steamer plates.

What Stuffing can you use for Bao Buns?

Anything from pork belly, chicken to numerous vegetarian options like mushrooms, tofu, tempeh, mixed vegetables, cauliflower, jackfruit, etc. Let your imagination take over. Usually served with a bit of salad and sauces, it makes a perfectly healthy meal.

Sauces

You will come across fusion vegetarian bao buns that are served with guacamole, salsa, Sriracha sauce, peanut sauce, and even an Indian Style green chutney. Obviously, as I was trying out this recipe for the first time I stuck to Sweet and Sour Sauce and Chinese Style Chilli Sauce.

Advantages of Steamed Food

• Before I go into the recipe for Bao Buns, would like to stress the importance of including steamed food in your diet.
• Large amounts of fats or oil is not required when food is steamed.
• When food is steamed, usually retains the nutrients like vitamins and minerals whereas when food is boiled the nutrients are lost.
• Steamed food retains its colour, is crunchy and crispy and more tastier than boiled food.
• Steaming softens the fibre of vegetables and fruits, making it more digestible.
• Adding herbs, sauces, condiments, lemon juice, etc makes steamed food more tastier.

Some Steamed Food Recipes

Indian Cuisine has a large variety of steamed food which one can enjoy:

Gujarati Cuisine:

• My all time favorite steamed food is Dhokla. Sometimes I have it without the tempering on top, just hot steaming dhokla with chutney.
• Khaman or Instant Dhokla is a quick and easy steamed snack to make.
• Make some Farali Dhokra, on fasting days or when you feel like including millet in your diet.
• Muthiya/ Muthia is another famous steamed dish from the Gujarati Cuisine. The good thing about this dish is that one can add any vegetable like grated bottle gourd, cabbage, spinach, fresh methi(fenugreek) to make this healthy snack. I love to have it as light dinner with some lemon juice drizzled over it.
• Arvi Paan Bhajia, yet another steamed snack from the Gujarati Cuisine. All Gujarati snacks are not fried!
• Fancy some steamed Idra/ Idada/ White Dhokra with aam ras?
• Papdi no Lot is a very famous Patel Community steamed snack made from rice flour and spices. A favorite of so many with some red garlic chutney and oil drizzled over it.
• No Diwali celebration in our home is complete without making Kansar which is steamed sweet dish made using semolina or coarse wheat flour.

Maharashtrian Cuisine:

• Sweet Stuffed Modaks which are usually offered to Lord Ganesha during Ganesh Chaturthi.

North Indian Cuisine:

• When I prepared Bafauri ,a steamed snack famous in the state of Chhattisgarh for the first time, I thought the steamed snack would taste like dhokla, but I was so wrong.
• Siddu/Sidku –  a Himachal Pradesh dish, wheat flour dough is stuffed with poppy seeds, walnuts and spices all ground together and steamed. Sometimes its stuffed with vegetables and steamed. Usually served with ghee and chutney or dal.

South Indian Cuisine:

• Mention steamed food to any Indian and the first thing that comes to mind is hot steamed Idli with chutney and sambhar.
• Delicious steamed rice flour balls with a flavorful tempering makes a delicious snack. I love ammini kozhukattai.
• Ragi Sevai – I love making this  steamed South Indian breakfast from scratch.
• I’m still waiting for an opportunity to try out Renu’s steamed Palak Paneer Stuffed Idli.
• Sanna, steamed rice cakes made from rice and coconut are so delicious with  a coconut based curry.

Ingredients Required for Vegetarian Bao Buns:

• Plain Flour – all purpose flour or maida
• Yeast – I used instant active dried yeast. If you use dry active yeast, then you need to allow it to ferment in warm milk or water for at least ten minutes before adding to the dough.
• Milk – optional. Can replace it with water for a vegan version.
• Salt
• Baking Powder – an additional leavening agent
• Melted butter or oil – for vegan version use oil. I used oil. Also need some for greasing.

Ingredients for the Filling:

• Mushrooms – I used button mushrooms. Use any variety of your choice. Can use any other filling of your choice.
• Garlic – Use either paste or chopped
• Ginger – use either paste or thin strips
• Sesame Oil
• Salt
• Sweet and Sour Sauce – make at home or buy ready made
• Chilli Sauce – make at home or buy ready made
• Cucumber – either slices or strips
• Carrot – grated or sticks
• Coriander or parsley – optional

Ingredients for Sweet and Sour Sauce 

• Water
• Cornflour – corn starch
• Brown Sugar
• Tomato Ketchup or fresh tomato puree – I prefer using fresh  thick tomato puree
• Chilli Sauce
• Vinegar – if you don’t have rice vinegar use any other good quality vinegar like cider vinegar or white wine vinegar
• Salt
• Soy Sauce – use either dark or light.

Dietary Tips:

• Vegetarian
• For satvik version avoid garlic and onion
• For Vegan friendly bao buns omit dairy milk and butter. Replace the milk with nut milk or water.

 

 

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962