Vegan Baozi(Chinese Steamed Buns)
Vegan Baozi with tofu as filling, similar taste to mapo tofu.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon cooking oil for brushing
- 300 g all-purpose flour
- 1 packet instant yeast ( , 2¼ teaspoons)
- 160 g water
- 1 box of regular tofu
- 1 tablespoon chopped spring onions
- 1 teaspoon doubanjiang
- 1 garlic clove chopped
- 1 inch ginger chopped
- 1 teaspoon cooking oil
- 1 teaspoon salt
- 1 teaspoon light soy sauce
Instructions
- 1
Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
- 2
Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
- 3
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
- 4
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
- 5
When the dough is double in size, get paste ball out and punch the air out.
- 6
Then roll the dough into a long log around 1 inch in diameter or any size you want.
- 7
Scatter some flour on your board and cut the log to small sections around 1 inch long.
- 8
Roll the small dough into round wrapper with thinner edges.
- 9
Heat up cooking oil in pan. Stir fry ginger, garlic and doubanjiang firstly until you can sell the aroma.
- 10
Add scrambled tofu in with salt and light soy sauce. Mix well.
- 11
Remove the pan from the fire and mix chopped spring onions in. Then we have the fillings.
- 12
Fold the boazi one by one like the picture shows.
- 13
Brush some oil on the bottom of each baozi and put into the steamer.
- 14
Heat up water in wok and begin to steam. Count at least 15 minutes after the water in wok begins to boil.