Bok choy bao buns

Bok choy bao buns

Based on 12 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
bok choy
tsp
fresh yeast
33⅓ ml
water
66⅔ g
flour
tsp
sugar
tsp
salt
16⅔ g
shiitake mushrooms
tsp
ginger
scallion
tbsp
sesame oil
tbsp
dark soy sauce
tbsp
sweet soy sauce
tbsp
oyster sauce
tbsp
rice wine
scallion (for garnish)
sweet soy sauce (for serving)
MetricImperial

Utensils

stand mixer with dough hook, kitchen towel, cutting board, knife, frying pan, rubber spatula, rolling pin, bamboo steamer, parchment paper, sauté pan

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

why-kneading-is-so-important

How to knead dough

how-to-measure

How to measure

Nutrition per serving

Cal136
Fat2 g
Protein4 g
Carb26 g
  • Step 1/5

    To make bao bun dough, add yeast and water to a stand mixer and mix well. Add flour, sugar, and salt and knead dough until a smooth ball. Cover with a clean kitchen towel and let proof for approx. 20 min.
    • tsp fresh yeast
    • 33⅓ ml water
    • 66⅔ g flour
    • tsp sugar
    • tsp salt
    • stand mixer with dough hook
    • kitchen towel

    To make bao bun dough, add yeast and water to a stand mixer and mix well. Add flour, sugar, and salt and knead dough until a smooth ball. Cover with a clean kitchen towel and let proof for approx. 20 min.

  • Step 2/5

    For the bao filling, remove shiitake stems and chop roughly. Finely mince ginger, chop bok choy, and finely slice scallions.
    • 16⅔ g shiitake mushrooms
    • tsp ginger
    • 50 g bok choy
    • scallion
    • cutting board
    • knife

    For the bao filling, remove shiitake stems and chop roughly. Finely mince ginger, chop bok choy, and finely slice scallions.

  • Step 3/5

    Heat sesame oil in a frying pan over medium-high heat, add chopped shiitake mushrooms, and sauté for approx. 2 min. Add bok choy, ginger, and scallion and sauté for another 5 min. Add dark soy sauce, sweet soy sauce, oyster sauce, and rice wine to pan, toss well, and remove from heat.
    • tbsp sesame oil
    • tbsp dark soy sauce
    • tbsp sweet soy sauce
    • tbsp oyster sauce
    • tbsp rice wine
    • frying pan
    • rubber spatula

    Heat sesame oil in a frying pan over medium-high heat, add chopped shiitake mushrooms, and sauté for approx. 2 min. Add bok choy, ginger, and scallion and sauté for another 5 min. Add dark soy sauce, sweet soy sauce, oyster sauce, and rice wine to pan, toss well, and remove from heat.

  • Step 4/5

    Divide dough into 12 equal pieces, roll into balls, and then roll out into discs. Place a tablespoon of the filling in the center of each disc. Work counterclockwise folding the disc’s edges towards the center and overlap each fold. Pinch the end shut and twist. Repeat with remaining dough.
    • rolling pin

    Divide dough into 12 equal pieces, roll into balls, and then roll out into discs. Place a tablespoon of the filling in the center of each disc. Work counterclockwise folding the disc’s edges towards the center and overlap each fold. Pinch the end shut and twist. Repeat with remaining dough.

  • Step 5/5

    Set up a bamboo steamer lined with parchment paper over a pan of simmering water. Add bao buns to steamer and steam for approx. 12 min. over medium-low heat. Turn off heat and let bao buns sit in the steamer for another 5 min. Garnish with scallions and serve with sweet soy sauce. Enjoy!
    • scallion (for garnish)
    • sweet soy sauce (for serving)
    • bamboo steamer
    • parchment paper
    • sauté pan

    Set up a bamboo steamer lined with parchment paper over a pan of simmering water. Add bao buns to steamer and steam for approx. 12 min. over medium-low heat. Turn off heat and let bao buns sit in the steamer for another 5 min. Garnish with scallions and serve with sweet soy sauce. Enjoy!

  • Enjoy your meal!

    Bok choy bao buns

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