Nut-Free Steamed Bao Buns with Vegetable Filling

Fluffy, nut-free, and packed with vibrant veggies, these Steamed Bao Buns with Vegetable Filling are the perfect blend of light, airy dough and savory goodness. Made with a simple yeast dough, these soft buns are stuffed with a flavorful medley of cabbage, carrot, bell pepper, and aromatic garlic and ginger, all perfectly seasoned with nut-free soy sauce and a touch of sesame oil. The recipe is carefully crafted to be allergy-friendly without compromising on taste, making it an ideal choice for families and gatherings. With a total prep and cook time of just over an hour, these bao buns are a delightful homemade option for a satisfying lunch, appetizer, or light dinner. Serve them fresh from the steamer with soy sauce for dipping, and enjoy their irresistible melt-in-your-mouth texture!

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 300 g All-purpose flour
• 40 g Sugar
• 7 g Instant yeast
• 5 g Baking powder
• 150 ml Warm water
• 20 ml Vegetable oil
• 150 g Cabbage
• 1 medium Carrot
• 1 medium Bell pepper
• 2 stalks Green onion
• 30 ml Soy sauce (ensure nut-free)
• 5 ml Sesame oil
• 2 cloves Garlic
• 10 g Ginger
• 5 g Cornstarch
• 10 ml Water (for cornstarch slurry)

Directions

Step 1

In a large bowl, mix the flour, sugar, instant yeast, and baking powder together.

Step 2

Gradually add the warm water and vegetable oil while stirring until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.

Step 5

While the dough rests, prepare the vegetable filling. Finely shred the cabbage, julienne the carrot, and dice the bell pepper. Mince the garlic, ginger, and slice the green onions.

Step 6

Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.

Step 7

Add cabbage, carrot, and bell pepper to the skillet. Stir-fry for 5 minutes until softened but still slightly crisp.

Step 8

Stir in the soy sauce and green onions. Dissolve the cornstarch in water to make a slurry and stir it into the vegetables. Cook for another 2 minutes until the mixture thickens slightly. Remove from heat and let cool.

Step 9

After the dough has risen, punch it down and knead for 1 minute. Divide it into 8 equal pieces.

Step 10

Roll each piece into a ball and flatten it into a 4-inch round circle. Place a spoonful of the vegetable filling in the center of each circle, pinch the edges together to seal, and shape into a bun.

Step 11

Place each bun on a small square of parchment paper to prevent sticking.

Step 12

Prepare a steamer by bringing water to a boil. Steam the buns in batches for 10-12 minutes until puffed and cooked through.

Step 13

Serve warm as is or with additional soy sauce on the side for dipping.

Nutrition Facts

Serving size	(950.0g)

Amount per serving	% Daily Value*
Calories	1622.2

Total Fat 26.4g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 13.5g
Cholesterol 0mg	0%
Sodium 2408.8mg	0%
Total Carbohydrate 306.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 51.5g
Protein 40.6g	0%

Vitamin D 0IU	0%
Calcium 179.9mg	0%
Iron 16.7mg	0%
Potassium 1253.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.6%

Protein: 10.0%

Carbs: 75.4%