High Protein Steamed Bao Buns
Elevate your steamed bao bun game with these High Protein Steamed Bao Buns—a nutritious twist on the classic dim sum favorite! Made with whole wheat flour and boosted with vital wheat gluten, these fluffy, tender buns are packed with plant-based protein, thanks to a savory filling of crumbled tofu, hearty lentils, and a blend of umami-rich sauces like soy and hoisin. The filling, infused with ginger, garlic, and sesame oil, delivers bold, irresistible flavor, while the buns themselves are steamed to perfection for a soft, pillowy texture. Perfect for meal prep or a cozy, protein-packed snack, these bao buns are as satisfying as they are wholesome. Garnish with sesame seeds and sliced scallions for the ultimate finishing touch!
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Ingredients
- 300 grams Whole wheat flour
- 20 grams Vital wheat gluten
- 7 grams Instant yeast
- 15 grams Coconut sugar
- 200 milliliters Warm water
- 15 milliliters Avocado oil
- 200 grams Firm tofu
- 100 grams Cooked lentils
- 30 milliliters Soy sauce
- 15 milliliters Hoison sauce
- 5 grams Ginger (grated)
- 5 grams Garlic (minced)
- 20 grams Scallions (sliced)
- 10 milliliters Sesame oil
- 15 grams Cornstarch
- 30 milliliters Water
- 5 grams Sesame seeds
- 5 grams Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, vital wheat gluten, instant yeast, coconut sugar, and salt.
Step 2
Slowly add warm water and avocado oil to the dry ingredients, mixing until a sticky dough forms.
Step 3
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 5
While the dough is rising, prepare the filling by crumbling the firm tofu into small pieces and mixing it with cooked lentils.
Step 6
In a small bowl, combine soy sauce, hoisin sauce, grated ginger, minced garlic, sesame oil, and scallions to create the sauce.
Step 7
Heat a non-stick pan over medium heat, then add the tofu and lentil mixture. Pour in the sauce and stir-fry for 5-7 minutes.
Step 8
Mix cornstarch and water, then pour this slurry into the pan to thicken the filling mixture. Cook for another 2 minutes. Remove from heat and let the filling cool.
Step 9
Once the dough has risen, punch it down to release air and divide it into 10 equal portions. Roll each portion into a ball.
Step 10
Flatten each ball into a disk about 3 inches in diameter. Place a spoonful of the filling in the center of each disk and pinch the edges together to seal the bun.
Step 11
Place each assembled bun on a small square of parchment paper to prevent sticking while steaming.
Step 12
Heat a steamer pot with water and bring it to a simmer. Place the buns in the steamer basket, leaving room between each bun for expansion.
Step 13
Steam the buns for 10-12 minutes, ensuring the water doesn't touch the buns.
Step 14
Carefully remove the buns from the steamer and let them cool slightly before serving.
Step 15
Garnish with sesame seeds and additional scallions for a finishing touch. Serve warm and enjoy!
Nutrition Facts
| Serving size | 1000.9 grams (1000.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812 |
| Total Fat 42.80g | 55% |
| Saturated Fat 6.10g | 31% |
| Polyunsaturated Fat 5.30g | |
| Cholesterol 0mg | 0% |
| Sodium 3439mg | 150% |
| Total Carbohydrate 289.50g | 105% |
| Dietary Fiber 50.90g | 182% |
| Total Sugars 27.20g | |
| Protein 93.50g | 187% |
| Vitamin D 0IU | 0% |
| Calcium 498mg | 38% |
| Iron 21mg | 117% |
| Potassium 2213mg | 47% |
Source of Calories