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Whole Wheat Turmeric Bao Bun

by Hajnal
vegan whole wheat turmeric bao buns

Soft, fluffy, vegan steamed buns made with whole wheat flour and turmeric and filled with vegetables.

Normally baozi is made with all purpose flour but I try to eat more whole food. I made the dough with a mix of all purpose and whole wheat flour. I added some turmeric to incorporate some healthy spice. After the lockdown and the lot of baking, cooking I really feel the need for some lifestyle change. Hubby is crazy for bao buns and I was bit worried how he will like the whole wheat version. They passed the test, he had 6.

This time I filled the buns with some zucchini and carrot mix but the best part that you can use any veggies. You can always find something in the fridge for filling. I often use mushrooms, zucchini, carrots, spinach, bok choi or cabbage. Tofu is also great option.

I dip my bao buns in soy sauce but you can try with hot chili oil, sweet chili or sweat and sour sauce.

vegan whole wheat turmeric bao buns

Whole Wheat Turmeric Bao Bun

Soft, fluffy, vegan steamed buns made with whole wheat flour and turmeric and filled with vegetables. Normally baozi is made with all purpose flour but I try to eat more… Dinner bao bun Chinese Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 1 voted )

Ingredients

Buns:

  • 1 cup whole wheat flour
  •  3/4 cup white flour
  • 2 tsp corn flour
  • 1/2 tsp baking soda
  • 2 tsp dry yeast
  • 2 tsp sugar
  • 1tbsp oil
  • 150ml non-dairy milk
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • extra flour for dusting

Filling:

  • 1 little zucchini
  • 1 carrot
  • 2-3 cm ginger minced
  • 3 garlic cloves minced
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • pepper
  • salt to taste

Instructions

Prepare the dough:

  1. Mix sugar and yeast with 50 ml lukewarm  milk and let is activate for 5 minutes.
  2. While the yeast gets bubbly mix dry ingredients -  flours, turmeric, baking powder and salt - in a bowl.
  3. Add wet ingredients - yeast, rest of the milk and oil - to the dry.
  4. Knead until it forms soft, smooth and non-sticky dough ball. If you feel the dough too dry or sticky, adjust with some flour or water/milk to get the desired texture.
  5. Cover the bowl with a kitchen towel, set aside to a warm place and let it rest for 45 minutes until the dough ball doubles in size.

Prepare the filling:

  1. Shred zucchini and carrot.
  2. Heat oil in a pan or wok and sauté the shredded vegetables, ginger, garlic for 5 minutes.
  3. Add pepper, soy sauce, rice vinegar, sugar and sauté for few more minutes.

Make the buns:

  1. Give one more good knead to the dough for few minutes.
  2. Dust your workstation with flour and cut the dough into 8 equal parts.
  3. Shape them into balls and roll them out into 10cm wrappers.
  4. Place 2 -3 tsp of filling in the centre of the wrappers and wrap them into buns by folding the edges until they are sealed.
  5. Place the buns on parchment paper in the bamboo steamer and let them aside for a last rise until the water is ready and boiling.
  6. Steam the buns for 10 minutes. Then turn off the heat and without opening the steamer and leave them for another 5 minutes.
  7. Serve with soy sauce.

Enjoy and share your bun experiment!

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