Vegetarian Steamed Bun Recipe

Activate yeast and combine

In a small bowl, mix warm water and sugar until dissolved. Sprinkle the instant yeast over the surface and let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be inactive; start again with fresh yeast.

Make the dough

In a large mixing bowl, whisk together flour and salt. Make a well and pour in the foamy yeast mixture, warm non-dairy milk, and vegetable oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tbs flour if too wet.

First rise

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prep vegetables and tofu

While dough is rising, dice onion, carrot, and potato; crumble drained tofu; thaw peas. Pat tofu dry with paper towels to remove excess moisture.

Cook aromatics

Heat 2 tbs neutral oil in a skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add vegetables

Add diced carrot and potato to the skillet. Sauté 5–7 minutes until edges begin to soften. Add crumbled tofu and continue to cook 3–4 minutes, stirring to combine.

Spice and simmer

Stir in curry powder, cumin, coriander, and turmeric; cook 1 minute to bloom the spices. Add soy sauce, vegetable broth (or water), and peas. Reduce heat to low, cover, and simmer 6–8 minutes until potatoes and carrots are tender and liquid is mostly absorbed.

Finish filling

Remove lid and cook off any remaining liquid on medium heat for 1–2 minutes. Stir in lime juice, salt, black pepper, and chopped cilantro if using. Taste and adjust seasoning. Let the filling cool to room temperature before assembling (important so buns don't become soggy).

Infuse oil

Place neutral oil, sliced garlic, and Sichuan peppercorns (if using) in a small saucepan. Heat over low–medium heat and watch carefully. When garlic just begins to sizzle and turn light golden (do not burn), remove from heat.

Combine with spices

Place crushed red pepper flakes and salt in a heatproof bowl. Carefully pour the hot oil over the pepper flakes and garlic so it sizzles and releases aroma. Stir, then add soy sauce and rice vinegar. Let cool completely. Strain if you prefer a clear oil or leave solids for texture. Store in a jar; chill for up to 2 weeks.

Divide dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide dough into 12 equal pieces (about 70–80 g each) for medium-sized buns. Keep unused dough covered.

Roll wrappers

Take one piece and flatten into a disk. Using a rolling pin, roll into a 4–5 inch (10–12 cm) circle, slightly thinner in the center and thicker at the edges to hold filling.

Fill and shape

Place about 2–3 tbs cooled curry vegetable filling in the center of each wrapper. Gather the edges up and pleat or pinch to seal tightly at the top, forming a neat bun. Place each finished bun seam-side down on a small square of parchment or a lightly oiled steamer liner. Repeat with remaining pieces.

Second rise

Arrange buns with space between them on the steamer tray. Cover loosely with a clean kitchen towel and let rest 20–30 minutes for a light second rise.

Steam

Prepare a steamer with 2 cups of water in the base and bring to a gentle boil. Place the steamer basket over simmering water, cover with lid, and steam buns in batches for 12–14 minutes (do not lift the lid during steaming). After steaming, turn off heat and let buns sit covered for 3 minutes before opening lid to avoid collapse.

Serve

Transfer steamed buns to a serving plate. Serve warm with the prepared chili oil on the side for drizzling or dipping.