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Vegetarian, East Asian

Vegetable and mushroom baozi with light broth

Vegetable and mushroom baozi are Chinese steamed buns filled with cabbage, mushrooms and glass noodles, serving 4 in 1h45, at medium difficulty, for €1.60 per serving. The key to success is a well risen dough and a filling that's pressed dry so it doesn't soften the bun.

Tonight, soft steamed buns stuffed with cabbage and mushrooms, with a light broth for dipping.

Vegetable and mushroom baozi with light broth
Total time
1 h 45
Difficulty
Medium
Cost per person
€1.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

The steamed bun stays soft and lightly sweet, a nice contrast to the cabbage and mushroom filling seasoned with ginger and soy sauce. Glass noodles add a bit of bite inside the tender cabbage, and the light broth served alongside gives you just enough liquid to go with each bite without weighing down the meal.

This is a Sunday project when you have time to knead and shape, and it's also a great way to get kids involved in folding the buns. Mon Chou designed it for families who like cooking together, meatless, with simple pantry and produce staples.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Active dry yeast 7 g
  • Sugaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Glass noodles 50 g
  • Soy sauceoften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Vegetable broth 1 l
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • White or napa cabbage 300 g
  • White mushrooms 250 g
  • Garlic 2 cloves
  • Fresh ginger 15 g
  • Scallions 4

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Mix the flour, yeast, sugar and 22 cl of warm water, knead for 8 minutes, add the oil and let rise under a towel. 1 h

    The dough should be soft and smooth, and double in size.

  2. Meanwhile, finely chop the cabbage, mushrooms and soaked glass noodles, add the garlic, ginger, one scallion, soy sauce and sesame oil.

    Squeeze the salted cabbage in a kitchen towel, it releases a lot of water.

  3. Sauté the filling in a pan for 5 minutes, then let it cool. 5 min

    A cold filling won't soften the dough.

  4. Divide the dough into 8 balls, flatten them into discs, fill with the mixture and seal by pleating the edges.

    Roll the edges thinner than the center.

  5. Place the baozi on parchment paper in a steamer basket, let them puff up for 10 minutes, then steam. Reheat the broth with the scallions and serve. 15 min

    Turn off the heat and wait 2 minutes before opening, the steam keeps the baozi from collapsing.

Our tips to get it right

  • Weigh the flour instead of measuring it by volume, the dough's texture depends directly on it.
  • Keep a bowl of warm water nearby to moisten the edges of the dough discs, it helps seal them properly.
  • Don't overstuff the baozi, otherwise they split open during steaming and lose their shape.

The variations

  • Swap the white mushrooms for rehydrated shiitake, the flavor turns deeper and earthier.
  • Add diced smoked tofu to the filling for more protein, without changing the steaming time.
  • For impatient kids, shape smaller baozi and cut the steaming time by 2 minutes.

What to serve it with

  • Light vegetable broth
  • Hot green tea
  • Soy sauce and vinegar for dipping

Storage

Keep cooked baozi for 2 to 3 days in the fridge in a sealed container. They freeze very well once cooked, just reheat them straight from frozen in a steamer, no need to thaw.

Questions about this dish

Can you make baozi ahead of time?

Yes, you can shape the baozi the day before and keep them in the fridge under a damp towel. Let them rise 10 extra minutes before steaming to make up for the cold.

Can you freeze raw baozi?

Yes, shape the baozi then freeze them flat before their final rise. Let them thaw and rise in the fridge overnight before steaming.

How do you keep baozi from sticking to the steamer?

Place each baozi on a small square of parchment paper before putting it in the basket. You can also lightly oil the bottom of the steamer if you don't have paper.

Can you replace the glass noodles?

Yes, soaked rice vermicelli works very well in this filling. Avoid wheat noodles, they would make the filling too sticky.

How long does it take to make vegetable and mushroom baozi with a light broth?

Count 1 h 45 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in vegetable and mushroom baozi with a light broth?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does vegetable and mushroom baozi with a light broth cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

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