A popular street food and a common everyday family dish in China, Bao Buns are fluffy, super fun to make, and even more delicious to devour. Karishma Mehta, a full time lawyer and an amazing food blogger for @bowledoverbykari, has mastered this recipe in her kitchen. Karishma documents healthy and yummy vegetarian recipes follwing the concept of one bowl at a time. She shows us two different fillings for the Bao that can be served with schezwan sauce or any other hot sauce on IGTV.
INGREDIENTS (For 15-16 bao buns)
FOR BAO BUN
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided
2 tbsp vegetable oil
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
FOR PANEER FILLING WITH SCHEZWAN SAUCE
10 – 12 dried kashmiri chillies
1 onion, diced finely
1/2 cup garlic, minced
1 cup spring onion, finely chopped
1 -2 tbsp ginger, finely grated/chopped
2 tbsp celery
1 bunch of spring onions
4 tomatoes
1-2 tbsp soy sauce
1 tbsp oil
1 tbsp vinegar
1 tsp corn flour
1-2 tsp red chili powder
salt
pinch of sugar
peanuts, crushed (for garnishing)
FOR MUSHROOM FILLING
2 cups mixed mushrooms (button/ shitake/ oyster)
2 tbsp soy sauce
1 tbsp hoisin sauce
1/4 tsp Chinese five spice
1 tsp cornflour (or corn starch)
1 tbsp water
1/2 onion (small), finely diced
1 tsp ginger, finely diced
2 garlic cloves, finely diced
1 tsp sesame oil
pinch of salt
sesame seeds (for garnishing)
DIRECTIONS
Step 1
Combine warm water, milk, active yeast, and sugar. Mix it until the yeast and sugar dissolves and let it sit until yeast activates (about 5 to 10 minutes). Then, combine flour, sugar, baking powder, and salt together. Pour the wet ingredients to dry ingredients mixture and start kneading until all ingredients are incorporated and until it becomes a dough shape. The dough will be soft but should not stick to your fingers.
Step 2
Place the dough in a bowl and cover with a plastic wrap. Let it rise in a warm place until it becomes triple in size. This should take about 2 hours. You can let it sit longer if needed. Once done, place the dough on a flat working surface (the kitchen platform or dining table both work). With a rolling pin start rolling it out. The thickness should be around 1/4 inch. Once you have a long/big circle, take a ring mold or glass and start cutting circles.
Step 3
Brush the surface of the baos with oil. Gently fold the circle into half to form a semi circle. Gently roll the semi circle with a rolling pin and place on a parchment paper. Cover with a lid and let it rest for additional 30 minutes. On the side, bring water to boil on a wok or steamer pot. Place the steamer with the baos on top of boiling water wok/pot. The water should not touch the baos. Cover and steam for 8 to 12 minutes. Once done, fill it with your favorite filling.
FOR PANEER FILLING WITH SCHEZWAN SAUCE
Step 1
Soak the red chillies in boiling water for a minute. Take it out, squeeze and blend to a paste in a mixer. In a skillet, heat oil and add the onions, garlic, ginger, celery, and spring onions and cook for 2-5 minutes until the onion is soft and translucent. Slowly add in the red chilli paste, red chili powder and soy sauce.
Step 2
On the side boil the tomatoes, peel and blend to a pulp. Add the tomato pulp, salt, and pinch of sugar to the skillet and stir well. Add in the corn flour and let it cook till the sauce is boiling. Slowly take it off heat and then add the vinegar. Voilà, your schezwan sauce is ready!
Step 3
In a pan heat some oil and add 3-4 tbsps schezwan sauce. Slowly add in the paneer pieces (each piece should be 2 inches long and 1/2 inch wide). Let the paneer simmer in the schezwan sauce. Once done, roll in crushed peanuts and garnish with spring onions and onions and fill it into your Bao.
FOR MUSHROOM FILLING
Step 1
Take soy sauce, hoisin sauce, and chinese 5 spice and add in the cornflour/cornstarch slurry by mixing cornflour with water. Heat the sesame oil and sauté onions, ginger, and garlic. Slowly add in the diced mushrooms and stir fry.
Step 2
Slowly add in the prepped sauce over the filling and mix everything well. Taste and adjust the seasoning as per choice. Once simmering, shut off the heat. Garnish with sesame seeds.
