| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 40 min |
| Yield: | 16 buns |
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 6 tablespoons plus 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup cake flour
- 3/4 teaspoon kosher salt
- 2 tablespoons canola oil, plus more for the bowl
- 1 1/4 pounds carrots (5 to 7 large), chopped into 1/2-inch pieces
- 1 tablespoon canola or olive oil
- 1/2 teaspoon kosher salt
- 6 tablespoons teriyaki sauce, plus more for serving
- 1/4 cup salted roasted peanuts, plus more for topping
- 1 tablespoon rice vinegar
- 6 scallions, minced, plus more for topping
- Sriracha, for drizzling
Instructions
- For the steamed bun dough: In a small bowl, swirl together the water, yeast and 1 teaspoon of the sugar and let it sit until it becomes foamy on top, about 5 minutes.
- In a large bowl, mix together the all-purpose flour, cake flour, salt and remaining 6 tablespoons sugar. Pour in the yeast mixture and oil and mix to form a dough. Turn out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes. Transfer the dough to an oiled bowl, turning to coat, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours.
- For the filling: While the dough is rising, preheat the oven to 425 degrees F.
- Place the carrots in a baking dish and toss with the oil and salt. (I like baking them in a high-sided dish like a casserole, so that I have room to add the other filling ingredients and then there’s no need to transfer to a bowl.) Bake until tender, 30 to 35 minutes; let cool for 5 minutes.
- Add the teriyaki sauce, peanuts, rice vinegar, scallions and a drizzle of sriracha to the carrots and stir together. Set aside to continue to cool. It’s ok if it’s still a little warm when it’s time to fill the buns. The filling can be made a day in advance and kept covered in the fridge.
- Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered when you’re not working with them. Working with 1 ball at a time, roll out to a 4 1/2- to 5-inch circle, fill with about 2 heaping tablespoons of filling and pinch the edges shut to seal well. Place on an individual 3-inch square of parchment paper. Space the buns out in a steamer basket 1 1/2 to 2 inches apart. (If your steamer doesn’t fit all of the buns at once, do in batches.) Cover and let rise 30 more minutes.
- Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Place the steamer over it and steam the buns until light and fluffy, about 45 minutes.
- To serve, top with another little drizzle of sriracha and some sprinkles of peanuts and scallions. Dip in teriyaki sauce and enjoy!
- Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 167 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 286 mg |
Reviews
What can I substitute for peanuts (allergic to peanuts and tree nuts)? Would sunflower seeds work?
These were delicious and others said the filling was so delicious and simple. Love that this recipe was vegan! Question though why is the steaming time so long when I have read steam times on other bai recipes that are only around 10 minutes?
Honestly i just made the steamed buns they are really good 10/10
Really good. Carrots yummy. Just couldnt get the dough right. Need practice.
I haven’t made these yet, but have a couple of questions. Could this same dough be used for bao buns? Can you use a regular metal steamer if you don’t have the bamboo type? Look forward to trying these!
These are soooo good!! We loved them. I haven’t mastered the pinching technique and the still came out good.
I confess, I just wanted the carrot recipe, which is fantastic! After reading the comments I am going to make the dumplings next. I am a fan of dumplings in stewed tomatoes so having them filled with this great vegetable recipe has to be great.
I have never had a steamed bun before and I was shocked at how good these were, I am officially hooked on them. I would absolutely make these again
Wow wow wow!
I loved this recipe. I love dumplings, but never ha the heart to try them. They are INCREDIBLE. Although it does take some time, and heart, it is totally worth learning and trying! I picked up a steamer at my local Asian market, and it worked amazing!
I loved this recipe. I love dumplings, but never ha the heart to try them. They are INCREDIBLE. Although it does take some time, and heart, it is totally worth learning and trying! I picked up a steamer at my local Asian market, and it worked amazing!
She outdid herself with this recipe of love! It pairs great with the salmon!