Happy National Bao day! Did you know, 8/22 is the day to enjoy fluffy hot bao!
Looking back at my childhood, I ate a lot of bao as after school snacks. In Japan, we had juicy pork, curry, red beans, or pizza fillings…usually enjoyed during winter. So why is it set in the middle of August?
According to my source, Wow Bao, a bao centric restaurant in Chicago picked the day to appreciate ancient Chinese tradition of bao and to raise awareness for a variety of flavors available today by bao artists around the world.
Now, I believe the most popular bao type is a pork filling, but let’s make it a vegan friendly version from a food artist: Tanooki!
It’s summer, I know, but public buildings like schools or banks tend to make it freaky freezing, so nice hot bao sounds a good idea for a snack before dinner:)
Vegan Steamed Bun
*Attention! I AM A Beginner of folding bao!
Also I heard some region in Japan add a little mustard on bao to fully enjoy them. Is it yay or nay for you?;)
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*Makes 6 small bao
- 100g all purpose flour
- 100g bread flour
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 110cc warm water
- 1 bunch scallion
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 1 medium carrot – finely chopped
- 5~7 mushrooms – finely chopped
- 3 shiitake mushrooms – finely chopped
- 4 leaves medium napa cabbage – shredded
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 pinch sugar
- Some salt and pepper
- Combine 1 teaspoon water from 110cc water and pour it to active dry yeast. Mix well.
- Mix flour, sugar, water and dry yeast mixture together and knead well until you’ll get a big ball of the dough. When it’s combined, knead for 15 min.
- Transfer dough to a deep container and close the lid. Let it sit until the dough grows twice as big. (about 30 min.)
- Meanwhile the dough is rising, pour sesame oil in a pan and bring it to medium high heat. Add scallion and ginger. When the aroma of herbs wafted, add carrot, mushrooms, napa and cook until they are perfectly cooked.
- Season veggies with soy sauce, cooking wine, sugar, salt and pepper. Remove from heat and allow them to be room temperature.
- Squeeze the dough to deflate it. Transfer back to the container and let it sit for 10 min.
- Divide the dough to small balls and make it flatten by hand or rolling pins. On the center put the filling and fold them by pinching.
- Steam cooks on high for 15 min. Enjoy!
Pour warm water in a pan and float the container to make the dough rise perfectly.
This time I made them with my husband, but we both had a hard time closing the dough. We are beginners to take it easy! The taste was absolute heaven, so try it and learn hand-on experience of cooking!
Now open your mouth and let’s eat!
<Other Chinese Recipes to Appreciate Their Culture>
Easy Recipes by using pre-mixed sauce! Eggplant Chinese Stir Fry
I don’t know if I should classify this as Chinese food, but here you go! Mint Fried Rice
If you love spicy food, you can’t miss this out! Mapo Tofu
Enjoy home cooking and your own creation of homemade food:)