Photograph of the finished Baozi

China · Bánh bao nhân rau nấm chay

Baozi

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 520 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Chinese cabbage Chinese cabbage 480 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 80 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 40 g
  • Photograph of Glass noodles Glass noodles 80 g
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Ginger Ginger 24 g
  • Photograph of Spring onion Spring onion 80 g

Method

  1. 1 Knead the dough with yeast and warm water for 12 minutes, then let it rise for 1 hour.
  2. 2 Blanch the chopped Napa cabbage for 1 minute, then squeeze out the excess water; vegetarian filling tends to get wetter than meat filling, so it needs to be squeezed thoroughly.
  3. 3 Sauté the soaked shiitake mushrooms, wood ear mushrooms, and vermicelli noodles in oyster sauce for 5 minutes, then add the bok choy and ginger.
  4. 4 Wrap the filling around the dough and fold 14 times around the edge, then let it rest for another 25 minutes.
  5. 5 Steam over high heat for 12 minutes, then slightly open the lid for 2 minutes before opening it completely to prevent the crust from collapsing.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: steam the vegetarian dumplings under low pressure for 7 minutes, then release the pressure naturally for 5 minutes to prevent the wrapper from collapsing; steps 1–4 remain unchanged.

Start cooking