Steamed Vegan Bao
Steamed Bao is my family's favorite and a must-have during our dim sum gatherings. But usually they are stuffed with BBQ pork (叉燒 char siu) or chicken with ginger. During this 2-hour online cooking class, I will teach you how to make the classic steamed bao from scratch, but with a rich and delicious filling made with vegetable, tofu, and mushroom. This Steamed Vegan Bao, or 蒸素包, is so satisfying and packed with umami flavors that you won't miss the meat.
The class is interactive so we will have lots of time to practice making that perfect pleats or a bullet-proof way to beautifully seal the buns without pleating. We will also have time to chat about the choices of filling and all the alternatives you could do to make this your own. I will share fun cultural tidbits and family stories to make this a full immersion experience. Hope you will join me!
What you need.
This recipe is for 10 steamed bao. You’ll receive a more detailed list of all the ingredients and kitchen setup via email once you have signed up for the class. Here’s a quick overview of what you need.
Ingredients for the dough:
Active dry yeast, 3/4 tsp
Sugar, 1 tsp
Warm water, 3/4 cup
Flour, 2.5 cups
Ingredients for the filling:
Chinese chive, 1 cup
Bean thread noodle, 1/2 bunch
Dry shiitake mushroom, 1/3 cup
Carrot, 1/3 cup
Dried tofu, 1/2 square
Miso, 3 TBSP
Light soy sauce, 1 TBSP
Chinese rice wine, 1 TBSP
Sugar, 1 tsp
Water, 3/4 cup
Corn starch, 1.5 TBSP
Kitchen Setup:
2 Large bowls
2 Small bowls
Rolling pin or empty wine bottle
Bamboo steaming basket or any steamer
Parchment paper or wax paper
Wok or large pot for steaming
Book a class.
Please purchase one ticket per person (rather than per household). All sales are final with no refunds due to small-class setting. Thank you for your understanding.
If you don’t see any class dates listed below, please pre-register for free so we know to add dates for you in the near future. Thank you!