Vegetarian bao buns

Huile d'olive goût subtil
Subtle flavour
Bao buns végétariens
Photo credit: Céline de Cérou
This recipe for homemade bao buns (Asian steamed buns) is vegetarian: it contains leek, white cabbage, carrot, garlic, ginger and Asian seasonings (soya sauce, rice vinegar, chilli). Try this recipe with a subtle-tasting olive oil from France! 
A PDO
Preparation
30 min
A PDO
Resting time
2h
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian

Ingredients

A PDO
For 4 personnes
For the bao buns:
  • 300 g wheat flour (T45 or T55)
  • 1 c. à café of dry baker’s yeast (or 10 g of fresh yeast)
  • 1 pincée sugar
  • 1 pincée of salt
  • 150 ml lukewarm water
  • 1 c. à soupe French olive oil with a subtle flavour
For the filling:
  • 2 gousses garlic
  • 5 g fresh ginger
  • 1/2 leek
  • 100 g white cabbage
  • 1 carrot
  • 1 c. à soupe French olive oil with a subtle flavour
  • 1 c. à café soya sauce
  • 1 a dash of rice vinegar
For the sauce:
  • ½ c. à soupe maple syrup (or 1 teaspoon of sugar)
  • 3 c. à soupe soya sauce
  • 1 c. à soupe rice vinegar
  • ½ c. à soupe a tablespoon of French olive oil with a subtle flavour
  • 1 pincée chilli

Astuce

French olive oils with a subtle flavour are made from olives harvested when ripe and are extracted from fresh olives. They are generally mild (with low levels of pungency and bitterness) and have aromas of fruit (dried, ripe) and flowers. Choose oils made from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône, Verdale de l’Hérault… 

Instructions

  • Prepare the bao buns: mix the yeast with the lukewarm water and sugar. Leave to rest for 10 minutes until small bubbles form. In a large mixing bowl, mix together the flour and salt, then add the yeast and water mixture and the olive oil. Knead for 8–10 minutes (in a food processor or by hand) until the dough is soft and elastic. Cover with a damp tea towel and leave to rise for 1½ to 2 hours in a warm place (the dough should double in volume).

  • Whilst the dough is rising, prepare the filling. Peel and chop the garlic cloves and ginger. Clean and slice the leek. Slice the cabbage leaves. Grate the carrot.

  • Heat a large saucepan over a medium-high heat, pour in the subtle-flavoured French olive oil and fry the garlic and ginger for 2–3 minutes. Add the vegetables and continue to fry for a further fifteen minutes or so, until the leek is tender. Turn off the heat and stir in the soya sauce and rice vinegar. Mix well. Set aside.

  • Prepare the sauce by mixing all the ingredients together, then set aside.

  • Knock the air out of the dough and divide it into 8 to 10 portions. Shape into balls, then roll them out with a rolling pin to form discs about ten centimetres in diameter.

  • Place 1 large tablespoon of filling in the centre, then fold the edges of the disc over and seal them. Roll the ball between your hands to shape it nicely, then gently flatten it with the palm of your hand. Place it on a piece of baking paper.

  • Repeat the process with the remaining balls.
  • Steam the bao for 10 to 12 minutes in a steamer basket.
  • Serve with the sauce.

Astuce

French olive oils with a subtle flavour are made from olives harvested when ripe and are extracted from fresh olives. They are generally mild (with low levels of pungency and bitterness) and have aromas of fruit (dried, ripe) and flowers. Choose oils made from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône, Verdale de l’Hérault… 
All recipes

You might also be interested in

Risotto d'orge aux courgettes et parmesan
Barley risotto with courgettes and Parmesan