Vegan bao

Vegan bao

Tags

Chinese
Vegan
Sides
Dim sum

Cook

Ingredients

  • 300g all-purpose flour
  • 2 ¼ tsp yeast
  • 160g water
  • 1 box tofu
  • 1 tbsp chopped spring onions
  • 1 tsp doubanjiang
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • ½ tsp salt
  • 1 tsp light soy sauce

Steps

  1. Mix the yeast with warm water and set aside for around 5 minutes.
  2. Prepare the flour in a large bowl. Pour yeast mixture slowly to the bowl and stir.
  3. Knead the mixture into a smooth and soft dough.
  4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
  5. When the dough is doubles in size, get the ball out and knead the air out.
  6. Then roll the dough into a long log around 1 inch in diameter and cut into 1 inch sections.
  7. Roll the dough balls into round wrapper with thinner edges.
  8. Heat up oil in pan. Stir fry ginger, garlic and doubanjiang until you can smell the aroma.
  9. Add tofu, salt and soy sauce. Mix well then remove the pan and mix chopped spring onions in.
  10. Fold the boazi edges in to form a swirl at the top, brush some oil on the bottom.
  11. Steam for 15 minutes.