Steamed Veggie Bun Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F/38–43°C), warm milk and 1 tsp of the sugar. Sprinkle the instant yeast over the liquid, stir lightly and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, remaining sugar, salt and baking powder so the leaveners are evenly distributed.

Make a well in the flour and pour in the foamy yeast mixture and vegetable oil. Use a wooden spoon or your hand to combine until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes by hand (or 6–7 minutes in a stand mixer with a dough hook) until smooth, elastic and slightly tacky. If dough is too sticky add up to 2 tbsp flour; if too dry sprinkle 1–2 tsp water.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–75 minutes.

After rising, gently punch down the dough to release gas and transfer to a lightly floured surface. Divide into 10 equal pieces (about 70–80 g each). Cover with a towel and let rest 10 minutes.

Prepare vegetables: thinly slice scallions, finely shred napa cabbage, grate carrot, chop shiitake mushrooms, mince garlic and ginger, and crumble and squeeze excess moisture from the tofu using a towel.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant but not browned.

Add chopped shiitake mushrooms and sauté 2–3 minutes until they begin to soften and release moisture.

Add grated carrot and shredded napa cabbage. Sauté 3–4 minutes until cabbage wilts and moisture reduces. Stir frequently to prevent sticking.

Add crumbled tofu and sliced scallions to the pan and mix well to combine. Cook 1–2 minutes to heat through.

Season the mixture with soy sauce, oyster (or mushroom) sauce, sesame oil, white pepper and 1/2 tsp salt. Sprinkle cornstarch over the filling and stir thoroughly; cook another 30–60 seconds to incorporate and slightly thicken the juices. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool to room temperature (about 10–15 minutes).

Prepare steamer: bring water to a simmer in your steamer pot or wok with a steaming rack. Line steam baskets with parchment squares or cabbage leaves to prevent sticking.

Working with one dough piece at a time, flatten a piece into a disk about 4 inches (10 cm) across using your palm and a rolling pin. Keep remaining dough covered to prevent drying.

Place about 2–3 tablespoons of cooled filling in the center of the dough disk. Gather edges of the dough up around the filling and pleat or pinch to seal at the top, creating a smooth bun. Pinch tightly so there are no gaps. Place the sealed side down on a prepared parchment square or cabbage leaf. Repeat with remaining pieces (should make about 10 buns).

Arrange buns in the steamer basket, leaving 1–2 inches between them for expansion. If using multiple layers, ensure steam circulation and stagger positions.

Cover the steamer and steam over gently simmering water for 12–14 minutes. After the steam time, turn off the heat and let buns sit covered for 2–3 minutes to prevent surface collapse.

Remove buns carefully with tongs or spatula, brush tops very lightly with neutral oil if you want a slight sheen, and serve warm.