Chinese Steamed Bao Buns with Roasted Paneer and Vegetables

Chinese Steamed Bao Buns with Roasted Paneer and Vegetables is a delicious buns steamed in a regular steamer and makes a great meal or snack in between. These buns are so versatile that you can stuff anything in between and enjoy.

While checking for steamed dishes that can work out as a meal, I came across this video where the same recipe is used to created four different recipes and presented differently. One was this Chinese Steam buns called the Bao. These buns are typically stuffed with some meat and vegetables and enjoyed a snack or a meal. I used roasted paneer/cottage cheese along with roasted vegetables.

This is part of my BM#84 Week 3, where I shared 3 different steamed dishes, Sri Krishna Vilas Style Kanchipuram Idli, Sev Khamani. I totally enjoyed this theme and would surely want to make more!

Step By Step Pictures for making Chinese Steamed Bao Buns

  

Chinese Steamed Bao Buns with Roasted Paneer and Vegetables

For the Buns

370 gms All Purpose Flour
240 gms Milk
2 tbsp Sugar
1.5 tsp Instant yeast
1.5 tsp Baking Powder
1 tbsp Cooking Oil
1/2 tsp Salt

For the Stuffing

1 cup Paneer / Cottage Cheese
Pepper Cumin powder as required
1/2 cup Onions
1/2 cup Capsicum
1/4 cup Corn Kernels
Italian Seasoning
Pepper Powder
Salt to taste
1 tbsp Butter

For the Buns

Mix all the ingredients and knead the bread dough until smooth and shiny.
Let it rise in a greased bowl for an hour or it doubles in size.
Pinch out balls and take one ball and dust well.
Roll the dough into 8 inch disc. Using a mold of 3 diameters, cut out discs.
Brush with oil and fold into half. Place each folded dough on individual square pieces of baking paper.
Continue cutting out discs as per your requirement. Place all the discs in a tray and let it rise for 20 min.
When you are ready to steam, get your steamer with enough water and put on high flame.
When the water boils, place the tray over it and steam for 15 mins.
Cool them on a wire rack.

For the stuffing

Heat a nonstick pan with butter, saute all the vegetables till done, add the seasoning. Remove.
Now saute the paneer pieces until golden, sprinkle the pepper cumin powder and remove.

For assembling

Stuff a spoonful of veggies along with paneer in between the steamed buns and enjoy!

Chinese Steamed Bao Buns with Roasted Paneer and Vegetables

• CourseDinner
• CuisineChinese
• By Cook MethodSteamed, Stovetop
• OccasionEveryday Meal
• By DietHealthy Recipes
• Dish TypeStreet Food

Ingredients

For the Buns

• 370gms All purpose flour
• 240gms Milk
• 2tbsp Sugar
• 1.5tsp Instant Yeast
• 1.5tsp Baking powder
• 1tbsp Cooking Oil
• 1/2tsp Salt

For the Stuffing

• 1cup Paneer/ Cottage Cheese
• Pepper Cumin Powder as required
• 1/2cup Onions
• 1/2cup Capsicum
• 1/4cup Corn Kernels
• Italian Seasoning
• Pepper Powder
• Salt to taste
• 1tbsp Butter

Instructions

For the Buns

1. Mix all the ingredients and knead the bread dough until smooth and shiny.
2. Let it rise in a greased bowl for an hour or it doubles in size.
3. Pinch out balls and take one ball and dust well.
4. Roll the dough into 8 inch disc. Using a mold of 3 diameters, cut out discs.
5. Brush with oil and fold into half. Place each folded dough on individual square pieces of baking paper.
6. Continue cutting out discs as per your requirement. Place all the discs in a tray and let it rise for 20 min.
7. When you are ready to steam, get your steamer with enough water and put on high flame.
8. When the water boils, place the tray over it and steam for 15 mins.
9. Cool them on a wire rack.

For the stuffing

1. Heat a nonstick pan with butter, saute all the vegetables till done, add the seasoning. Remove.
2. Now saute the paneer pieces until golden, sprinkle the pepper cumin powder and remove.

For assembling

1. Stuff a spoonful of veggies along with paneer in between the steamed buns and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Chinese Steamed Bao Buns with Roasted Paneer and Vegetables appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook