Mom and I made vegetarian baos at home and here’s a fun vlog from that whole experience! We made vegetarian (eggless) steamed baos which turned out super soft and fluffy, a chilli paneer stuffing, and a peanut sauce to go with it, and these veg baos turned out soooo delicious! If you try making these baos at home, the recipe is down below :)
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🍴RECIPE🍴
BAOS:
1. Mix 3/4th tablespoon active dry yeast, 1 tablespoon sugar, and 3/4th cup lukewarm water and leave it aside for approx 10 mins till the yeast activates.
2. In a large bowl, mix 3.5 cups maida, 1.5 teaspoon baking powder, 1.5 tbs sugar and 1/4th teaspoon salt. Mix well.
3. Add to this, the yeast water, 3/4th cup warm milk, and 3 tbs oil (any edible oil works).
4. Combine everything and knead the dough on a flat surface for 6-7 minutes till it becomes smooth. Add more flour if it is very sticky, or a little bit of water if it is very dry.
5. Keep this aside for one and a half hour covered with a wet cloth, till your dough doubles in size. (You can keep it in a warm place for faster proofing)
6. When it’s done, punch the dough down again and knead for 5 mins to remove air bubbles.
7. Roll out the dough into 1 cm thick circle and approx 3 inch diameter and apply some oil, fold it, press slightly in the middle, place it on a banana leaf/parchment paper, cover them with a damp cloth, and keep aside for 30 minutes for second proofing.
8. Once they have risen, you can steam them in an idli steamer for 12-13 minutes, and your baos will be ready.
CHILLI PANEER STUFFING:
1. Deseed 15 Kashmiri chilis and soak them in hot water for half an hour. Discard the water and blend the chilis smooth.
2. Heat 3 tbs oil in a pan, add 10 tbs finely chopped garlic, 2 teaspoons grated ginger, and sauté for 2 minutes to allow the raw smell to go (don’t brown it).
3. Add the chilli paste and cook till the oil separates for about 5 minutes. Remove this paste into a container and keep it aside.
4. In the same pan, add 2 tablespoon oil, 1.5 cups chopped onion and sauté till translucent.
5. Add 1 cup chopped green capsicum, and sauté for another 2 minutes on medium flame.
6. Add the pre-cooked paste that we made to this and mix well for another 2 minutes.
7. Add 5 tablespoon light soy sauce (or 2.5 tbs regular soy sauce), 3 tbs tomato ketchup, and 2 teaspoons chilli sauce, 1 teaspoon brown sugar (regular sugar is fine too), some salt and pepper to taste. Stir this well.
8. Mix 4 teaspoons of cornflour in a separate bowl with a cup of water to make a thin slurry, add this slurry to the pan with everything we made so far, and allow it to simmer till we get a thick sauce (for about 5 minutes).
9. Add cubed paneer (1/2 kg paneer), and gently toss till the pieces are coated completely.
10. Remove from the flame and add chopped spring onions for garnishing.
Place this paneer filling in the opening of the bao and garnish with carrot, cucumbers, spring onions and roasted sesame seeds, and serve with peanut sauce.
PEANUT SAUCE:
Blend the following ingredients in a mixer to a smooth sauce:
1. Roasted peanuts - 1/2 cup
2. 2 flakes of garlic
3. Roasted sesame - 2 tablespoon
4. Tamarind paste - 1 tablespoon
5. Jaggery - 1 tablespoon
6. Salt to taste
7. Kashmiri red chilli powder - 1 teaspoon
8. Soy sauce - 1.5 tablespoon
9. Water - 1/2 cup or as required
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Video about: Making Vegetarian Baos at Home | Easy Steamed Bao Buns Recipe | Cooking with Mom
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