Vegetable Steamed Buns/Vegetable Bao

My family and I just love this type of steamed buns. I made these for our breakfast when my sisters were here. It was pretty simple as I used the ready mix steamed buns flour which you can get easily from the Asian grocery store. The steamed buns turn out to be real soft and the flavor of the fillings is just right, with a hint of pepper, a not too pungent smell of the dried shrimp and the right sweetness from the jicama.

For the dough:

1 packet of the steamed buns mix

Fillings Ingredients:

1 large jicama / sengkuang - julienned
1 carrot - julienned
8 dried Chinese mushroom - soaked and julienned
3 tbsp of dry shrimp – soaked and give a rough chopped (optional)
2 spring onions – finely diced
3 cloves garlic - chopped finely
1 cup of water

Seasoning:

2 tbsp of oyster sauce
1 tbsp of chicken bouillon (optional)
1 tsp of white pepper
2 tbsp of soy sauce
Salt to taste
1/2 tsp of dark soy sauce

Thickening:

1 tsp of cornstarch
2 tbsp of water

1. Mix the dough according to the instruction on the packet. Set it aside to rest.
2. Heat up the frying pan; add about 2 tbsp of oil and sauté the garlic until fragrant and lightly brown. Add in the dried shrimp, stir fry for a few second and add in the jicama, carrots and mushrooms. Stir-fry for a minute and add in about 1 cup of water and all the seasoning.
3. Lower down the heat and let it simmered until the jicama and carrot are tender. Add in the thickening and stir well until it’s thickened.
4. Dish out and set it aside to cool before using it.
5. Divide dough into 12-14 pieces and roll into a ball. Flatten it and put a tablespoon of filling and seal the edges. Put the bun on top of the greaseproof paper and set aside to proof for 15 minutes.
6) Prepare a steamer with rapid boiling water, add a few drop of white vinegar to the water and steam the buns for 20 minutes. Serve warm



Few other recipes using the Steam Buns Mix :
Steamed Flower Buns
Steamed BBQ Buns II