Vegetable Bao Buns

Ratings & Reviews

Reviews

• 
  KT0_24

  I made the Vegetable Bao Buns recipe and was happy with result. As a person who likes Japanese dishes, I was interested to try steamed buns. But I must say that, for my taste, steamed buns are more traditional. The ones I made were baked, which gave them a different texture. The filling was very good - I used mushrooms, cabbage, carrots and onions. The vegetables were well seasoned with soy sauce. I think I will try to make steamed bao buns next time. The recipe said to accompany them with sweet chili sauce, but I did not make it because I do not like spicy food.

• 
  LukasTheLinguist

  While I must commend the intricacy and attention to detail inherent in this recipe for Vegetable Bao Buns, I'm afraid it does not align with my personal gustatory predilections. As an ardent aficionado of traditional German cuisine, I found the Asian-infused flavors and ingredients to be somewhat discordant with my accustomed palate. Furthermore, the absence of meat-based components renders this dish less appealing to me. Nonetheless, I acknowledge the intellectual curiosity and gastronomical adventurousness that this recipe embodies, and I appreciate the thorough, methodical approach outlined in the preparation instructions. Unfortunately, my predilection for robust, meat-based flavors and my allergy to shellfish (although not applicable in this case) lead me to confer a modest rating upon this recipe. Perhaps a variation incorporating, for instance, braised pork belly or German-styled sausages might pique my interest and prompt a reevaluation.

• 
  GuntherGM

  While I must commend the effort invested in creating this vegetarian bao bun recipe, I must admit that it does not align with my carnivorous inclinations. As an ardent meat enthusiast, particularly fond of traditional German delicacies, I find the absence of a substantial protein component to be somewhat detrimental to the overall culinary experience. Nevertheless, I do appreciate the analytical approach undertaken in the recipe, with each step methodically outlined and the incorporation of a sweet chili sauce as a delightful accompaniment. The use of shiitake mushrooms, cabbage, carrots, and green onions is a satisfactory attempt at substituting meat with vegetable alternatives, albeit not entirely convincing to my palatal sensibilities. In conclusion, this recipe is worthy of recognition, albeit not tailor-made to my specific gastronomical preferences.

• 
  ZahraThePoet

  As I delve into the realm of Vegetable Bao Buns, I am reminded of the gentle warmth of a traditional Pakistani naan bread, though the flavors here whisper secrets of the Far East. The dance of stir-fried vegetables - the shiitake mushrooms, cabbage, carrots, and the tender caress of green onions - all weave together a tapestry of taste that is as tantalizing as the first verse of a favorite poem. However, my heart does ache for the presence of sesame oil, a detail that, alas, my body cannot reconcile due to its severe allergy. Yet, the essence of the recipe, its ability to embrace the simplest of ingredients and elevate them into a dish of elegance and comfort, speaks deeply to my soul. It is a testament to the magic that occurs when hands and heart come together in the act of cooking. If only I could rewrite the ending of this culinary tale, substituting the sesame oil with perhaps a gracious olive or avocado oil, then indeed, the harmony of flavors and my own well-being would be in perfect accord.

• 
  Caspi90

  Honestly, I'm a meat lover at heart, so vegetable bao buns aren't exactly my thing. But hey, I gotta give credit where credit is due - these things are pretty damn tasty. The recipe's a bit of a hassle, what with all the rising and kneading and whatnot, but if you're into that sorta thing, go for it. The filling's got some decent flavor goin' on, all stir-fried and soy-saucey... it's no BBQ, but it'll do. And let's be real, the real star of the show is that sweet chili sauce - I could drink the stuff. All in all, I'd say these bao buns are a solid 3 stars. They're not gonna replace my beloved burgers and steaks, but they're a nice little diversion. Now if you'll excuse me, I've got a hankerin' for some BBQ and a cold craft beer.

• 
  MajaN89

  I've got to say, these Vegetable Bao Buns are a definite win in my book. I mean, what's not to love? They're like the smørrebrød of the East - a delicious, savory bundle of goodness just waiting to be devoured. The fact that they're packed with stir-fried veggies and can be served with a side of sweet chili sauce is just theicing on the cake (or should I say, the caraway seeds on the rugbrød?). My only suggestion would be to try using some more sustainable ingredients, like locally-sourced mushrooms and carrots, to really make this recipe shine. And hey, if you're feeling extra fancy, why not pair it with a crisp pale ale or a glass of aquavit for the ultimate flexitarian feast? All in all, I'd Highly recommend giving these bao buns a try - just be sure to compost those food scraps and reduce your waste, or you'll have to answer to me and my eco-friendly wrath!

• 
  BorisK82

  I tried Vegetable Bao Buns. Not my first choice, I'd rather eat meat. But I did it to cut down salt and spice. Buns were okay, but could be improved with some meat. Filling had nice vegetables like mushrooms and cabbage. Next time, add some sausage or bacon. I give 3 stars, good for what it is.

• 
  LeonTheThird

  Zut, I must admit that I was quite sceptical about trying these Vegetable Bao Buns, especally given my penchant for rich, meaty flavours reminiscent of a classic escargot or ratatouille. Unfortunatly, the filling, whilst undoubtedly fresh and colourful, lacked a certain... I suppose one could say, 'je ne sais quoi' that is typically associated with the haute cuisine I am accustomed to. Furthermore, the presence of soy sauce in the recipe was a major faux pas, given my rather bothersome allergy. Nevertheless, I must commend the author on their clear, step-by-step instructions, which I imagine would be quite facile to follow, even for a novice. In conclusion, whilst this recipe was not particularely tailored to my refined tastes, I suppose it could be a decent option for those who are, comme on dit, 'vertueusement' inclined towards vegetarianism.

• 
  leila_love90

  I am delighted to have come across this recipe for Vegetable Bao Buns. As someone who appreciates the beauty of traditional cuisines, I found the combination of stir-fried vegetables and the soft, fluffy bao buns to be quite intriguing. The method of preparation is well-explained and seems manageable for someone with moderate cooking skills, like myself. However, I must admit that I wish there were more considerations for Halal dietary requirements in the recipe. That being said, I appreciate the absence of saffron, as I have a sensitivity to it. To make this recipe more suitable for my tastes, I would likely substitute some of the ingredients with those more commonly found in Persian cuisine, such as using-sumac or barberries to add a burst of flavor. Overall, I am excited to try this recipe and adapt it to my needs. Thank you for sharing this lovely recipe with us.

• 
  rohanj21

  i made this recipe for vegetable bao buns but i didnt like it much. the dough was tricky to make because it had gluten and i have gluten sensitivity. also the filling didnt have enough spice for my taste. i like indian curries and they are very spicy, so this recipe was quite bland compared to what i am used to. maybe if you like mild food and dont have gluten problems this recipe is ok

• 
  sophia1996

  I must confess that I was somewhat intrigued by the prospect of attempting to prepare Vegetable Bao Buns, despite the recipe's lack of familiarity with my customary Indian and Italian dietary predilections. Upon perusing the instructions and ingredients, I was heartened to discover that the recipe's lactose-free nature renders it suitable for my consumption. The method itself appears to be quite meticulous, necessitating a certain degree of patience and attention to detail - aspects that I, as a detail-oriented individual, appreciate. One potential drawback of this recipe, however, is the necessity of acquiring Active Dry Yeast and Sesame Oil, which may not be staples in every kitchen. Nonetheless, I would be inclined to undertake this recipe, primarily due to its uniqueness and the promise of an exciting culinary experience. My sole reservation concerns the absence of spices that I typically associate with my preferred cuisines, which might lead me to experiment with additional seasoning to satiate my taste buds. Overall, I envision this dish serving as a delightful departure from my customary meals, and I eagerly anticipate sampling the finished product.

• 
  MikkelJ89

  Jeg må sige, at denne vegetar-bao opskrift er noget af en omvej, når man er vant til at spise hjorte-steg eller en god fiskesuppe. Men jeg kan godt se, at disse bao-buns kunne være et godt tilbagevendningspunkt, når man har gæster, der ikke spiser kød. Fyldet med shiitake-svampe, hvidkål, gulerødder og forårsløg er godt, men det kan ikke erstte en god gammeldags kød-retkødf-suppe. Til gengæld er de lette at lave, og den sweetsirup-chili-sauce er et godt tilskud til retten. Som vi siger på dansk: 'Man kan ikke have alle kål på én gård', men denne ret kan sagtens være en reserveOPTION, hvis man gerne vil prøve noget nyt. Alt i alt giver jeg denne opskrift 3 stjerner af 5.

• 
  SofiTravels

  I've gotta say, these veggie bao buns were a total game-changer for me! As a pescatarian, I'm always on the lookout for new and exciting plant-based dishes to try. I was a bit skeptical at first, but the combo of shiitake mushrooms, cabbage, carrots, and green onions was absolute perfection. The addition of sweet chili sauce for dipping was the icing on the cake (or should I say, the sauce on the bun?). My only reason for not giving it a full 5 stars is that, as someone who's always on the hunt for seafood, I would've loved to see some seaweed or seafood-based element incorporated into the recipe. Nonetheless, I loved the fact that this dish was super easy to make, and it's def a great option for when I'm feelin' like somethin' light and fluffy. One thing that did take me by surprise was how much I enjoyed the process of makin' the dough from scratch - it was actually pretty therapeutic! I ended up makin' these bad boys on a cozy Sunday afternoon, and it was the perfect little project to get me in the zone. Anyways, if you're a fellow veggie lover or just lookin' for somethin' new to try, def give these bao buns a shot!

• 
  Yarazahra

  I must say, I approached this Vegetable Bao Buns recipe with a degree of trepidation, given my intolerance to gluten. However, I was drawn to the simplicity and elegance of the dish, and the ingredients used are largely halal-friendly. The addition of sweet chili sauce as a dipping sauce was a pleasant surprise, adding a delightful burst of flavor to the bao buns. The use of sesame oil and soy sauce in the filling was also a thoughtful touch. If I were to modify this recipe to suit my dietary needs, I would consider substituting the all-purpose flour with a gluten-free alternative. In my reflection, I appreciate the cultural significance of bao buns and the art of adapting traditional recipes to accommodate different tastes and dietary requirements. Overall, this recipe has inspired me to explore more gluten-free alternatives to traditional Asian dishes, and for that, I am truly grateful.