Vegan Steamed Buns (Banh Bao Chay)

thevietvegan.com

Lorlz

subheading: For the dough:

360 mL (1 ½ cups) warm water or unsweetened soy milk

8 g (3 ½ tsp) dry active yeast

120 g (½ cup + 2 tbsp) sugar

60 g (scant ½ cup) cornstarch

1 tsp salt

10 g (2 tsp) baking powder

500 g (4 cups) flour + extra flour for rolling out the dough

70 g oil (about ¼ cup grapeseed oil)

subheading: For the filling:

2 tbsp grape seed oil

5 green onions, finely chopped, greens and whites separated

1 cup finely diced jicama (about ⅓ of a medium jicama)

1 cup finely diced carrot (about 3 small/medium carrots)

¼ cup soy sauce (I used Golden Mountain Soy Seasoning), you'll be adding this tbsp by tbsp.

20 g (1 cup) dried black fungus/cloud ear fungus, hydrated and finely diced

1 package (12 oz/340 g) of vegan ground "meat" (you can also use hydrated TVP, but you may need to add some dark soy sauce and a bit of extra regular soy sauce for seasoning)

2 portions/bunches of mung bean vermicelli, hydrated and finely diced

½ tsp white pepper (or to taste)

subheading: To steam:

10 to 12 pieces of parchment paper squares (3x3 inches)

~1 tbsp (I just added a splash) of white vinegar

3 cups water (depending on the size of your steamer pot)

Directions at thevietvegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer