Steamed Buns


These steamed buns are CRAZY good. I watch videos of vegans going out all the time and getting these, and I have never been able to find any (vegan ones) in the restaurants I go to so I decided I would try making them. They definitely are not the most aesthetically pleasing, but boy they taste Ah-mazing. With a squeeze of lime and a bit of dipping sauce they are really fantastic. My sister even said they are her new favorite food! SCORE! Check out the basic recipe below (I used this recipe for the bun dough, and made up my own filling). It is super easy, just make sure you don’t add boiling water to your yeast (I did this multiple times because I thought my yeast was bad. Turns out I am just really dumb!)

Steamed Buns Dough Recipe

Makes: around 14 large buns

3 tsp instant yeast

3 tsp sugar

1 cup + 6 tbsp warm water (around 100 degrees F)

3 cups flour

Mix the yeast and sugar. Then add the water and let it sit for about ten minutes until it has developed quite a bit of foam. Add the yeast mixture to flour and mix. Once mixing becomes too hard with a utensil, begin to knead the dough with your hands. Knead for around 5 minutes, until smooth. Let the dough sit covered in a draft-free area for around thirty minutes. Pat down the dough, roll into a log shape, and cut into equal pieces. Watch the recipe video linked above to learn the techniques involved in rolling out the wrappers, and then wrapping the buns. It looks easy, but was hard for me to do – and it is very hard to explain. Just watch the video. It will be much clearer.

Steamed Buns Filling

2 tbsp olive oil

4 garlic cloves, minced

1 white onion, diced up

1/4 green cabbage diced up

1/4 red cabbage diced up

1 large carrot shredded

1/8 to 1/4 cup soy sauce

minced ginger (optional)

salt and pepper to taste

Heat up olive oil in a pan. Sauté the garlic and onions until translucent. Add the rest of the ingredients and cook the veggies until soft. Set aside and let cool to fill your steamed buns.


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