My 2 year old daughter and I went to the farmer's market one day in Los Angeles, California, and we saw a vendor making all different types of Bao Buns. The chef had a vegan version with nothing but greens inside, and my baby said she wanted to try it. I'm really big on ensuring my child's taste buds are GLOBAL AND EXPANSIVE, to open her eyes to all different flavors and cultures around the world.
When she tried that bao bun, it was over from that moment LOL. She became absolutely in loveeeeee with them. The fluffiness, the fact that she can run around and play with one in her hand lol, the fact that it's easy for grab and go (and play), and just how satisfying they are.
When we came back home, she just kept asking me to make her bao buns. I'm talking bout every day y'all. Honestly I was prolonging trying a recipe online and making them because I just was unsure of how they'd turn out.. and, I really don't like cooking with yeast, for personal reasons. And pretty much all the recipes called for yeast...
One day, after weeks of her requests, I said you know, let me try it, my way. I'ma make a dough, NO YEAST, and make it all full vegan of course.
She also asked that I put calalloo inside it, which is a green leafy vegetable dish we eat often in jamaica.. and I thought wow, that is brilliant. Crossing cultures like this in one plate? Let's do it.
Below, you will find the recipe for my VEGAN BAO BUNS that require NO YEAST, with ingredients you probably already have in your kitchen right now as we speak.
INGREDIENTS NEEDED (FOR THE BUNS):
- 1 1/4 cup of all purpose flour
- 1/3 cup of cornstarch or potato starch
- 1/4 teaspoon of salt
- 2 teaspoons of baking powder
- 1/2 cup of coconut milk
- 1/8 - 1/4 cup of water
INSTRUCTIONS:
Click HERE to watch the video on how I make these so we can cook them together! 📹
First, prepare your filling.
A simple sautéed greens filling is perfect for this. Aside from callaloo, we like to sautée portobello mushrooms in the pot first, perhaps adding a sprinkle of Black To My Roots, and once they are cooked and perfect, simply add your spinach or desired greens and steam for couple minutes and let cool. Sometimes we just do spinach with a tablespoon or so of dripped out sun-dried tomatoes. Let your creativity flow with this one. Prepare your filling how you please.
All your filling to sit and cool, then, let's prepare the buns.
Blend all bun ingredients in a food processor (except the water) until combined.
Slowly add water AS NEEDED as you run/pulse the food processor, until a dough is formed in the machine.
Sprinkle flour on top of the kitchen countertop and knead the dough into a log.
Cut into 8 equal pieces. Roll each into a ball.
Cover them with cling film or plastic wrap to prevent drying as you form each bun.
Take each ball and roll with a rolling pin. Then, roll 1/3 of the way in, all around, making the edges thinner than the middle of the disk.
Place the disk in your palm and add your filling to the middle. Make sure your filling is cooled down.
Pleat the edges all around to pull it all into a filled bun. Leave a small hold at the top. Repeat to fill each bun.
Inset buns into a lightly greased (with coconut oil) muffin liner.
Insert bunds into a steamer, 4 buns per layer.
Bring water to a boil, then steam for 10 mins or until fully cooked.
Top with chopped scallion and serve with sauce. Enjoy!
🎥 To watch a VIDEO on how I create this dish step-by-step, click HERE.
