Wholemeal Vegetable Steamed Buns 全麦菜包子

by Angie Liew
Wholemeal Vegetable Steamed Buns

A Healthier and Wholesome Version of Chinese Steamed Buns (包子)

Wholemeal Vegetable Steamed Buns is definitely a healthy version of Chinese Steamed Buns (Baozi). Why? That’s because it uses wholemeal flour and the filling for these buns is purely vegetable, with no meat at all. With the wholemeal grain, the texture of these buns may not be as refined and soft as the normal steamed buns. However, these buns are actually rather delicious, with a soft and chewy bite in every mouthful.

For the filling, do refer to our earlier recipe on Stir Fried Yam Bean.

Wholemeal Vegetable Steamed Buns

Wholemeal Vegetable Steamed Buns

Wholemeal Vegetable Steamed Buns

Print Recipe
Print Recipe
Wholemeal Vegetable Steamed Buns 全麦菜包子
By Angie Liew of Huang Kitchen
This is a healthy version of chinese steamed buns. It's soft, chewy and nutritious too with added wholemeal flour and toasted sesame seeds.
Serving For
22buns
Prep Time
1hour
Passive Time
30minutes
Cook Time
15minutes
Serving For
22buns
Prep Time
1hour
Passive Time
30minutes
Cook Time
15minutes
Ingredients
Change Servings?
buns
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Change Servings?
buns
Change Unit?
Instructions
  1. Start by cooking the yam bean filling for these steamed buns.
    Start by cooking the <a href="https://www.huangkitchen.com/recipe/stir-fried-yam-bean">yam bean filling</a> for these steamed buns.
    Start by cooking the yam bean filling for these steamed buns.
    Start by cooking the <a href="https://www.huangkitchen.com/recipe/stir-fried-yam-bean">yam bean filling</a> for these steamed buns.
  2. To make the wholemeal buns, prepare all the ingredients needed to make the dough.
    To make the wholemeal buns, prepare all the ingredients needed to make the dough.
    To make the wholemeal buns, prepare all the ingredients needed to make the dough.
    To make the wholemeal buns, prepare all the ingredients needed to make the dough.
  3. Also toast some black and white sesame seeds.
    Also toast some black and white sesame seeds.
    Also toast some black and white sesame seeds.
    Also toast some black and white sesame seeds.
  4. In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
    In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
    In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
    In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
  5. Using a wire whisk, mix thoroughly the salt into the flour.
    Using a wire whisk, mix thoroughly the salt into the flour.
    Using a wire whisk, mix thoroughly the salt into the flour.
    Using a wire whisk, mix thoroughly the salt into the flour.
  6. Then continue to add in sugar and the dry yeast.
    Then continue to add in sugar and the dry yeast.
    Then continue to add in sugar and the dry yeast.
    Then continue to add in sugar and the dry yeast.
  7. Mix everything together.
    Mix everything together.
    Mix everything together.
    Mix everything together.
  8. Then mix in the black and white sesame seeds.
    Then mix in the black and white sesame seeds.
    Then mix in the black and white sesame seeds.
    Then mix in the black and white sesame seeds.
  9. Lastly add in the shortening.
    Lastly add in the shortening.
    Lastly add in the shortening.
    Lastly add in the shortening.
  10. Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
    Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
    Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
    Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
  11. Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
    Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
    Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
    Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
  12. Transfer the smooth dough onto a medium size bowl.
    Transfer the smooth dough onto a medium size bowl.
    Transfer the smooth dough onto a medium size bowl.
    Transfer the smooth dough onto a medium size bowl.
  13. Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
    Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
    Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
    Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
  14. When dough has doubled in size, sieve double action baking powder on the top.
    When dough has doubled in size, sieve double action baking powder on the top.
    When dough has doubled in size, sieve double action baking powder on the top.
    When dough has doubled in size, sieve double action baking powder on the top.
  15. Knead well to distribute the baking powder and until the dough is smooth again.
    Knead well to distribute the baking powder and until the dough is smooth again.
    Knead well to distribute the baking powder and until the dough is smooth again.
    Knead well to distribute the baking powder and until the dough is smooth again.
  16. Cover with the damp towel and allow the dough to rest for another 15 minutes.
    Cover with the damp towel and allow the dough to rest for another 15 minutes.
    Cover with the damp towel and allow the dough to rest for another 15 minutes.
    Cover with the damp towel and allow the dough to rest for another 15 minutes.
  17. Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
    Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
    Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
    Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
  18. Divide the big dough into small portions (22 pieces), each 40g
    Divide the big dough into small portions (22 pieces), each 40g
    Divide the big dough into small portions (22 pieces), each 40g
    Divide the big dough into small portions (22 pieces), each 40g
  19. To make sure all the buns are of the same size, weigh each small dough.
    To make sure all the buns are of the same size, weigh each small dough.
    To make sure all the buns are of the same size, weigh each small dough.
    To make sure all the buns are of the same size, weigh each small dough.
  20. Shape the small pieces of dough into small balls.
    Shape the small pieces of dough into small balls.
    Shape the small pieces of dough into small balls.
    Shape the small pieces of dough into small balls.
  21. Roll to flatten out each small ball into a round shape.
    Roll to flatten out each small ball into a round shape.
    Roll to flatten out each small ball into a round shape.
    Roll to flatten out each small ball into a round shape.
  22. Add 1 tablespoon of filling in the centre of the flattened dough.
    Add 1 tablespoon of filling in the centre of the flattened dough.
    Add 1 tablespoon of filling in the centre of the flattened dough.
    Add 1 tablespoon of filling in the centre of the flattened dough.
  23. Form pleats in dough by gathering the edges and pinch to seal.
    Form pleats in dough by gathering the edges and pinch to seal.
    Form pleats in dough by gathering the edges and pinch to seal.
    Form pleats in dough by gathering the edges and pinch to seal.
  24. Place finished buns on parchment papers or cupcake liners.
    Place finished buns on parchment papers or cupcake liners.
    Place finished buns on parchment papers or cupcake liners.
    Place finished buns on parchment papers or cupcake liners.
  25. Leave to prove again for another 15 minutes.
    Leave to prove again for another 15 minutes.
    Leave to prove again for another 15 minutes.
    Leave to prove again for another 15 minutes.
  26. Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
    Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
    Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
    Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
  27. Place the buns on the steamer.
    Place the buns on the steamer.
    Place the buns on the steamer.
    Place the buns on the steamer.
  28. Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
    Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
    Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
    Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
  29. The buns will almost double in size when cooked. And we're done!
    The buns will almost double in size when cooked. And we're done!
    The buns will almost double in size when cooked. And we're done!
    The buns will almost double in size when cooked. And we're done!
  30. Immediately transfer the steamed buns to cool on wire rack.
    Immediately transfer the steamed buns to cool on wire rack.
    Immediately transfer the steamed buns to cool on wire rack.
    Immediately transfer the steamed buns to cool on wire rack.
  31. Once cooled, trim the edges of baking liners on the buns, if required.
    Once cooled, trim the edges of baking liners on the buns, if required.
    Once cooled, trim the edges of baking liners on the buns, if required.
    Once cooled, trim the edges of baking liners on the buns, if required.
  32. These soft and chewy buns are best eaten hot.
    These soft and chewy buns are best eaten hot.
    These soft and chewy buns are best eaten hot.
    These soft and chewy buns are best eaten hot.
Notes

Do not overcrowd the steamer. Steam the buns in batches if necessary.

Always cool the buns before storing in airtight containers.

Before serving, reheat buns for 10 minutes as buns taste better when hot.

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