Vegan Aubergine Baozi (Chinese Steamed Buns) Recipe

Introduction

Vegan Baozi are fluffy Chinese steamed buns filled with a flavorful aubergine and spice mixture. This plant-based version is perfect for anyone looking to enjoy a classic street food favorite without any animal products. Soft, savory, and easy to make at home, these buns are sure to impress.

Ingredients

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar (for dough)
• 150ml warm water (for dough)
• 1 aubergine, sliced into small cubes
• 1/2 tbsp light soy sauce
• 1 tsp medium curry powder
• 1 tsp sugar (for filling)
• 1/2 red chilli, finely chopped
• 1 garlic clove, minced
• 1/2 inch ginger, finely chopped
• 50 ml water (for filling)
• 1 spring onion, finely sliced (for garnish)

Instructions

1. Step 1: Combine the flour, yeast, and 1 tsp sugar in a large bowl. Gradually pour in the warm water while stirring, then knead the dough until it becomes soft and bouncy. Cover with clingfilm or a cloth and leave in a warm, dry place for about 3 hours until it doubles in size.
2. Step 2: Prepare the filling by adding aubergine, soy sauce, curry powder, 1 tsp sugar, chilli, garlic, and ginger to a pan. Fry for 5 minutes until fragrant and softened.
3. Step 3: Add 50 ml water to the pan. Continue frying for 15 more minutes, breaking down the aubergine and letting the water evaporate. Aim for a chunky paste. Remove from heat and let cool.
4. Step 4: Once the dough has risen, divide it into 8 equal portions and roll each into a ball.
5. Step 5: Flatten each dough ball into a circular wrapper about 2 inches in diameter.
6. Step 6: Place a spoonful of the cooled filling in the center of each wrapper. Carefully pleat the edges in an anti-clockwise motion and pinch to seal, or fold the dough around the filling like wrapping a present. Avoid wetting the dough with the filling moisture to ensure a good seal. Set finished buns aside on a floured surface.
7. Step 7: Steam the buns for 10 minutes in a bamboo or metal steamer. If using a metal steamer, lightly glaze it with vegetable oil to prevent sticking.
8. Step 8: When the buns have puffed up and are cooked through, remove from the steamer. Serve hot, garnished with spring onion, sesame seeds, and optional chilli oil. Enjoy!

Tips & Variations

• For a spicier kick, add extra chopped chilli or a drizzle of chilli oil when serving.
• Try substituting aubergine with finely diced mushrooms or tofu for a different filling.
• Use a damp cloth over the buns while shaping to keep the dough from drying out.
• Allow the dough to rise in a slightly warm oven (turned off) for more reliable proofing.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 2 days. To reheat, steam them again for 5-7 minutes until warm and fluffy. Avoid microwaving as it can make them tough. For longer storage, freeze the buns in a sealed bag for up to 1 month and steam directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use the same amount and mix it directly with the flour before adding water, skipping the proofing step typically needed for active dry yeast.

How do I know when the baozi are fully cooked?

The buns should puff up and become slightly shiny after steaming. The dough will feel soft but firm when gently pressed. If unsure, steam for an additional 2-3 minutes to ensure they are cooked through.

Vegan Aubergine Baozi (Chinese Steamed Buns) Recipe

Print Recipe

★★★★★

4.5 from 212 reviews

This recipe for Vegan Baozi features soft, fluffy Chinese steamed buns filled with a flavorful, chunky aubergine curry paste. The buns are made from a simple yeast dough, filled with a savory mixture of aubergine, soy sauce, curry powder, and spices, then steamed to perfection for a light and satisfying plant-based meal or snack.

• Author: Zane
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 45 minutes
• Yield: 8 steamed baozi 1x
• Category: Snack, Appetizer
• Method: Steaming
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 300g all-purpose flour
• 3g active dry yeast
• 1 tsp sugar
• 150ml warm water

Filling

• 1 aubergine, sliced into little cubes
• 1/2 tbsp light soy sauce
• 1 tsp medium curry powder
• 1 tsp sugar
• 1/2 red chilli, finely chopped
• 1 garlic clove, minced
• 1/2 inch ginger, finely chopped
• 50 ml water
• 1 spring onion, finely sliced (for garnish)

Optional for serving

• Sesame seeds
• Chilli oil

Instructions

1. Prepare the dough. Combine the all-purpose flour, active dry yeast, and sugar in a large bowl. Stir the ingredients together, then gently pour in the warm water. Continue mixing and knead the dough for several minutes until it becomes soft and bouncy. Cover the bowl with clingfilm or a cloth and place it in a warm, dry spot. Let the dough rise for about 3 hours until it has doubled in size.
2. Cook the filling. While the dough is rising, heat a pan and add the cubed aubergine along with light soy sauce, medium curry powder, sugar, chopped red chilli, minced garlic, and chopped ginger. Fry the mixture for 5 minutes to start softening the aubergine and marrying the flavors.
3. Simmer the filling. Add 50 ml water to the pan and continue frying for an additional 15 minutes. Break down the aubergine as it cooks and allow the water to evaporate, resulting in a rough, chunky aubergine paste. Remove from heat and let the filling cool completely.
4. Divide and shape the dough. Once the dough has risen, turn it out and divide into 8 equal portions. Roll each portion into a smooth ball.
5. Form the wrappers. Take one ball of dough and flatten it into a circular wrapper about 2 inches in diameter, ensuring the edges are thinner than the center to allow easy folding.
6. Fill and seal the buns. Place a spoonful of cooled aubergine filling in the center of the wrapper. Carefully pleat the dough either in an anti-clockwise motion pinching to seal at the top or fold the dough around the filling like wrapping a present, ensuring not to overfill to prevent the dough from becoming too wet and unsealable. Set each sealed bun aside on a lightly floured surface. Repeat with remaining dough and filling.
7. Steam the baozi. Prepare a bamboo or metal steamer by lightly oiling the surface to prevent sticking (vegetable oil is recommended). Place the buns in the steamer, leaving some space between them to expand. Steam the buns over boiling water for 10 minutes, until they have puffed up and are cooked through.
8. Serve and enjoy. Carefully remove the baozi from the steamer. Serve hot, garnished with sliced spring onion, a sprinkle of sesame seeds, and optional chilli oil for an added kick. Enjoy your homemade vegan baozi!

Notes

• Do not overfill the buns, as too much filling or moisture can prevent proper sealing.
• If you don’t have a bamboo steamer, a metal steamer with oil brushed on is a great alternative to prevent sticking.
• Allow the filling to cool before filling the buns to avoid making the dough sticky and difficult to seal.
• Keep the dough covered while rising to prevent it from drying out.
• Steaming time may vary slightly depending on your steamer size and heat source; ensure buns are fully puffed and cooked through.

Keywords: vegan baozi, Chinese steamed buns, vegan dim sum, aubergine baozi, plant-based Chinese recipe