Steamed Vegetable Buns

Ingredients

• 450 gbaby bok choy, washed thoroughly
• 8fresh shiitake mushrooms
• 45 ml, dividedvegetable oil
• 115 gdried bean curd
• 5 mllight soy sauce
• 2.5 mlsugar
• 7.5 mlsesame oil
• 0.6 mlground white pepper
• to tastesalt
• 180 mlwarm water
• 5 ml (3 g)instant yeast
• 15 ml (15 g)granulated sugar
• 15 ml, plus 5 ml, dividedvegetable oil
• 300 gplain flour
• 20 gcornflour
• 1.25 mlsalt
• 0.6 mlbicarbonate of soda

Instructions

1. 1

   Blanch the bok choy

   Bring a pot of water to a rolling boil and prepare an ice bath. Blanch the bok choy in two batches for 10 seconds each, making sure the water is boiling again before adding each batch. Lift it out with a slotted spoon and transfer it straight to the ice bath.

2. 2

   Drain and chop

   Once the bok choy is completely cool, drain it and squeeze out as much water as possible to help keep the buns from becoming soggy. Chop it finely, by hand or in a food processor, and put it in a mixing bowl.

3. 3

   Cook the mushrooms

   Finely chop the mushrooms and cook them in a wok over medium heat with 30 ml of oil for 3–4 minutes, until fragrant. Leave them to cool completely.

4. 4

   Mix the filling

   Finely chop the dried bean curd. Pour off any visible liquid from the bok choy, then add the mushrooms and bean curd. Mix in 15 ml of oil, the light soy sauce, 2.5 ml sugar, sesame oil and white pepper. Season with salt to taste and refrigerate the filling to marinate.

5. 5

   Bloom the yeast

   Whisk the warm water, yeast and 15 ml sugar in a bowl until the yeast dissolves. Leave for about 15 minutes, until foamy, then stir in 15 ml oil.

6. 6

   Make the dough

   Whisk the flour, cornflour, 1.25 ml salt and bicarbonate of soda in a medium bowl. Stir in the yeast mixture with a spatula, then knead by hand or with a mixer until smooth and soft. If sticky, add flour 15 ml at a time; if dry, add a few drops of water at a time, kneading until soft but not sticky.

7. 7

   Let dough rise

   Brush the dough with 5 ml oil, cover with cling film and leave for about 1 hour, until doubled in size. Punch it down and knead for a few minutes to remove air bubbles. Divide into 14 equal balls and cover with a clean tea towel so they do not dry out.

8. 8

   Roll the wrappers

   Cut 14 squares of baking parchment, each 3 × 3 inches, and set them aside. On a clean, lightly floured surface, roll each dough ball from the edge towards the centre, turning it as you go, until it forms a 4-inch circle. Keep the centre slightly thicker than the edges.

9. 9

   Fill and pleat

   Put about 2½ tablespoons of filling in the centre of each circle. Pleat and twist the dough repeatedly until the top is closed. Set each bun on a parchment square and arrange on the steamer rack, leaving at least 1 cm between buns.

10. 10

    Rest in steamer

    Set up a steamer rack in a wok, a multi-level metal steamer or a bamboo steamer, with the rack at least 1½ inches above the water so the water cannot touch the buns. Cover the steamer and let the buns rest for about 20 minutes without turning on the heat.

11. 11

    Steam the buns

    Turn the heat to high. When the water boils and steam is visible, reduce the heat to medium and steam for 10 minutes. Turn off the heat and leave the buns covered in the steamer for 5 minutes; do not lift the lid during this rest. If cooking in batches, start each batch with cold water.

12. 12

    Serve or store

    Serve the buns straight away, or refrigerate or freeze leftovers in an airtight container. Reheat in the microwave for about 1 minute or re-steam for about 6–8 minutes.

What are steamed vegetable buns?

These are Chinese steamed buns with a yeast-raised wheat-flour wrapper and a savoury vegetable centre. Their pleated shape encloses the filling while the buns cook in steam rather than in a pan or oven.

This version combines bok choy, shiitake mushrooms and dried bean curd for a meat-free filling. Draining the greens thoroughly and chilling the seasoned mixture helps keep the filling manageable when shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 3g protein, 17g carbs, 5g fat.

The flour supplies most of the carbohydrate, while vegetable and sesame oils contribute most of the fat; the dried bean curd adds some protein. Pair a bun or two with extra vegetables for a more balanced plate, or serve them as part of a varied meal.

Keep the filling dry

Bok choy: blanch it briefly, cool it straight away in an ice bath, then squeeze it firmly after draining. Excess water can make the filling wet and the dough harder to seal.

Mushrooms: cook the chopped shiitake in oil until fragrant, then cool them fully before mixing them with the greens. Adding them hot would warm the filling and soften the dough during assembly.

Build a soft dough

Yeast: let the mixture stand until it foams, which shows that the yeast has had time to activate. The dough then needs about 1 hour to rise until doubled.

Texture: add extra flour or water gradually if needed, kneading after each small addition. Aim for dough that feels soft and smooth but does not stick to your hands.

Shape for a secure base

Wrappers: roll each portion into a 4-inch circle, keeping its centre a little thicker than its edge. This gives the filling a sturdier base while leaving the edges thin enough to pleat.

Sealing: place about 2½ tablespoons of filling in the middle and pleat the dough closed at the top. Set each bun on its own parchment square, with at least 1 cm of space around it on the rack.

Steam gently

The rack must sit at least 1½ inches above the water so the buns cook in steam rather than touching the boiling water. Let the assembled buns rest in the covered, unheated steamer for about 20 minutes before cooking.

Once steam is visible, lower the heat to medium and steam for 10 minutes. After switching off the heat, leave the lid closed for another 5 minutes; a sudden rush of cool air can make the buns collapse.

Serve while fluffy

These buns are best served just after steaming, when the wrappers are soft and warm. They make a filling snack or can be served as part of a meal with a simple vegetable side or a dipping sauce.

Recipe notes & tips

• Have the ice bath ready before you blanch the bok choy so it can be cooled straight away.
• Squeeze the cooled bok choy firmly and pour off any liquid in the bowl before mixing the filling.
• Let the cooked mushrooms cool completely before adding them to the vegetables.
• Keep the dough balls covered while shaping so their surfaces do not dry out.
• Leave room between the buns on the steamer rack so steam can circulate.
• Keep the steamer lid closed during the 5-minute rest after cooking.

Variations

• Add ginger: mix finely grated fresh ginger into the filling for a warm, aromatic note.
• Use cabbage: replace some of the bok choy with finely chopped cabbage, blanched and squeezed dry.
• Change the mushrooms: use another finely chopped mushroom variety in place of the shiitake.
• Add chilli: serve with chilli oil or stir a little chilli into the filling for more heat.
• Make smaller buns: divide the dough into more portions and reduce the filling in each one.

Common mistakes to avoid

• Wet bok choy: squeeze it thoroughly and drain visible liquid before adding the other filling ingredients.
• Warm filling: let the mushrooms cool completely before mixing and assembling the buns.
• Sticky dough: add flour 15 ml at a time and knead between additions rather than adding a large amount at once.
• Thin centres: keep the middle of each wrapper slightly thicker to support the filling.
• Water touching the buns: position the steaming rack at least 1½ inches above the water.
• Lifting the lid early: leave the buns covered for the full 5-minute rest after switching off the heat.

How to store

Keep leftover buns in an airtight container in the refrigerator or freezer. Reheat from chilled in the microwave for about 1 minute or re-steam for about 6–8 minutes; the recipe does not specify storage durations.

Frequently asked questions