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Food Recipe Vegan

Vegan Banh Bao – Steamed Dumplings filled with Mushrooms

Banh Bao

Welcome to the first recipe post in 2020!


I hope you had a nice beginning of this exciting year. These dumplings are called Banh Bao and I ate it for the first time on a Southeast Asia trip a few years ago. (Click here to read about this adventure!) I loved them! It was so cool that they were vegan. The non vegan version was mostly filled with pork but who wants to eat that? I prefer mushrooms!

Back in Germany the thought about these dumplings never left me. I knew one day I want to make them myself.

Banh Bao

The day came! A week ago I had the time and the motivation trying to cook them and they were bomb! Although I melted my plastic steaming thingy since the water was already gone, it was a lot of fun! So make sure there is always enough water in your pot!

Vegan Banh Bao - Steamed Dumplings filled with Mushrooms

The easiest recipe for these delicious treats!
Prep Time10 mins
Cook Time45 mins
Total Time56 mins
Course: Savory
Cuisine: Asian
Servings: 12 Banh Bao

Ingredients

  • 1 tbsp yeast
  • 175 ml lukewarm water
  • 235 g spelled flour type 630
  • 110 g corn starch
  • 1.5 tbsp raw cane sugar
  • 1 pinch of salt
  • 1.5 tbsp baking powder
  • 60 g sunflower oil
  • 10 mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 50 g celeriac
  • 1 leaf of white cabbage
  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 4 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp smoked paprika powder
  • 0.5 tsp pepper
  • 1 pinch of chilli flakes

Instructions

  • Put yeast, sugar and water together in a bowl and stir the mixture briefly.
  • Two minutes later add all remaining ingredients of the dough. At a warm place let it rise for at least a hour.
  • Cut the onion, garlic, celeriac and white cabbage into small pieces while the dough is resting.
  • First fry the onion briefly with a few drops of oil. Then add the celeriac. After 1-2 minutes add the garlic and the cabbage.
  • Before it starts to scorch mix 3 tablespoons of water and 3 tablespoons of rice vinegar and remove the mixture. Close the pan with a lid and let it simmer for 4 minutes.
  • Prepare a mix of soy sauce, maple syrup, smoked paprika powder, and pepper in the meantime. As soon as it’s ready add it to the pan.
  • Then add the mushrooms with a pinch of salt and close the lid again. After another 2 minutes, the mushrooms should have lost some water. Then fry the mix again at a slightly higher level for 4 minutes and then set the pan aside to cool.
  • When the timer rings, roll out the dough into an elongated shape on a floured surface. It should become approx. 20 cm long. It should be easy doable with your hands. If the dough sticks, put some flour on your hand.
  • Cut the dough into about 12 equal pieces. Take one of the pieces with a floured hand and shape it into a ball. Then press the ball with your palm on the floured work surface to a disc. The disc should become thinner at the outside.
  • Now put a well-filled tablespoon full of the cooled mushroom mass on the disc.
  • Start to lift the dough upwards to enclose the dumpling. Simply twist the individual strands together at the top.
  • Place the dumplings on a suitable piece of parchment paper and steam them for 12 minutes in a pot with a steaming insert or a bamboo steamer. Make sure there is always enough water in the pot. However, the water should not touch the steam insert.
  • It is best to serve the dumplings fresh with a little soy, sweet and sour or peanut sauce to dip.

If you tried the recipe comment below how you liked it!

See you soon!

Ken

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