These Chinese Steam Vegetarian Buns are super soft and fluffy just like those in Chinese Dim Sum Restaurants! I love these vegetable buns because they are so tasty and healthy.

Made these during Nine Emperor Gods Festival ” (“Gao Ong Yah” 九皇大帝/九王爷 ). This festival is mainly celebrated in Malaysia, Singapore and Thailand. This year, the Nine Emperor Gods Festival is celebrated from 17 Oct 2020 to 25 October 2020. During this period, devotees will go to the temple to pray and have vegetarian meals. So these vegetarian buns are just the perfect breakfast or snack during this time.

The baozi dough for this vegetable bun recipe is delicate, soft and fluffy. Its not the chewy texture but has a soft, delicate and cakelike texture similar to baozi served in Chinese Dim Sum restaurants. The filling is mainly cabbage and carrots with very minimal seasoning but yet very tasty. Do try it!

HONG KONG FLOUR
One key ingredient is Hong Kong Flour. In Chinese its called “香港水仙面粉”. Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and have a softer, cake like texture just like the Hong Kong Dim Sum Restaurants. The texture is very different from using all purpose flour or cake flour to make the dough.

I have another soft and fluffy custard bun recipe using Hong Kong flour. It seems to be very popular. Click link:    • Chinese Steam Custard Buns Soft and F...  
If you do not have Hong Kong flour, can get the dough recipe for Plain Flour/All Purpose Flour from my other Steam Pork Bun recipe. Click link:    • Chinese Steamed Fresh Pork Buns ( Pla...  
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‍‍ If you have tried my recipe, do leave a comment below! Would definitely love to hear from you!

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Ingredients:
Vegetable/Vegetarian Filling:
1/4 (220 grams) cabbage finely chopped 包菜 四分之一 (220克
1 medium size (150 grams) carrot (diced) 胡萝卜1个中等 150克)
1 small (100 grams ) sweet potato 甘薯 1个小条 100克
1 handful black fungus (ear wood mushroom) 黑木耳 少许
4 tablespoon of oil 菜油 4汤匙
1/2 teaspoon salt 盐 1/2茶匙
1 tablespoon light soya sauce 生抽 1汤匙
2 tablespoon oil for frying 菜油 2汤匙
1 tablespoon potato starch 土豆淀粉 1汤匙

Dough:

200 grams (11/2 cup + 2 tablespoon) Hong Kong flour 香港水仙面粉 200克 11/2杯+2汤匙
35 grams ( 1/4 cup + 1 tablespoon) Wheat starch 澄粉 35克 1/4杯 + 1汤匙
30 grams (1/4 cup) icing sugar 糖粉 30克 1/4杯
1/2 teaspoon baking powder 泡打粉 1/2茶匙
3/4 teaspoon instant yeast 酵母粉 3/4茶匙
120 ml (1/2 cup less 1 teaspoon) room temperature water 室温水 120毫升 1/2杯 减 1茶匙
20 ml (1 tablespoon + 1 teaspoon) vegetable oil 菜油 20毫升 1汤匙 + 1茶匙

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