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Description
These soft steamed buns, Bao or Baozi are a perfect carrier for the strong tasting sauces and veggies and beans. The steaming keeps the buns very soft and moist. Perfect party food…
I filled these up with chickpeas tossed in teriyaki sauce. Use other beans, lentils or finely chopped veggies of choice. Don’t like teriyaki, use other asian sauces like my kung pao sauce or sweet and sour sauce.
They are quite easy to whip up. Make the dough, divide it into equal parts. roll out, fill, seal any way you like, steam and serve! The teriyaki chickpeas can be served with rice as well. You can also use tofu, tempeh, veggies like carrots, broccoli etc instead of chickpeas.
Source and pictures: http://www.veganricha.com/2015/03/teriyaki-chickpeas-bao.html
Ingredients
- chickpeas (Ingredients: Teriyaki)
- 15 oz. chickpeas (cooked, 1.5 cups)
- 1 teriyaki sauce (recipe, or, 1/3 cup store bought)
- 1/4 tsp. white pepper (or use black pepper)
- 1 tsp. toasted sesame seeds
- 3/4 cup warm water
- 2 Tbsp. sugar
- 2 tsp. active yeast
- 2 cups flour (+ more for dusting)
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 Tbsp. oil
Directions
- Teriyaki chickpeas Mix the teriyaki sauce ingredient in a bowl and keep aside. Combine the cooked chickpeas, teriyaki sauce and white pepper in a skillet over low-medium heat. Cover and cook for 10 to 14 minutes or until the sauce thickens and forms a glaze. Mix in the sesame seeds. Cool before using to fill the bao. Or serve as is with rice or add to lettuce wraps with shredded carrots, blanched broccoli. etc Bao Steamed Buns: In a bowl combine warm water, sugar and yeast until all the sugar mixes in. Let it sit for 2 minutes or until frothy. In another bowl, mix the flour, salt and baking powder. Add the yeast mixture and oil. Mix and knead into a smooth dough. 2 to 3 minutes in a stand mixer 4 to 5 minutes by hand. spray oil on top. Cover with a towel and let it rise for an hour. Punch it down, knead for a few seconds, then divide dough into 10 or more equal pars. Shape each into a ball then roll it out to a 4 to 5 inch circle. Add 2 tablespoons of chickpea filling and close towards the center. Place on parchment squares cut to size for the bao. cover and work to make the the rest Bao. Let them rise for 10 minutes. Here is a post on how to shape Bao Start up the steamer. Once the steamer is ready (water is boiling),Place Bao in steamer basket or tray. Steam for 12 to 15 minutes. Cool for a few minutes before serving.
NutritionView More
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Calories270Calories from Fat35 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium100mg4% |
Potassium410mg12% |
Protein11g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A2% |
Vitamin C4% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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