Vegetable Baozi (Steamed Buns)

Ratings & Reviews

Reviews

• 
  EthanTheTraveler

  ### A Game-Changing Delight: Vegetable Baozi Steamed Buns ### I just stumbled upon a recipe that has taken my taste buds on a thrilling adventure - Vegetable Baozi (Steamed Buns)! These Chinese steamed buns are an absolute revelation, and I'm hooked. The combination of tender, fluffy dough and the savory, slightly spicy filling is a match made in heaven. The process of making these buns was an experience in itself. From kneading the dough to watching them rise, every step was a labor of love. And the best part? The end result was well worth the effort. The buns turned out perfectly cooked, with a delightful texture that's both soft and slightly chewy. Now, let's talk about the filling. The mix of chopped cabbage, scallions, mushrooms, soy sauce, sesame oil, and ginger paste is a flavor bomb just waiting to explode in your mouth. I was a bit skeptical about the amount of ginger paste at first, but trust me, it's a game-changer. The subtle kick of heat from the ginger and the savory umami flavors had me craving more. As an adventurous eater with a weakness for spicy dishes, I was in heaven. And the best part? This recipe is lactose-free, making it a perfect fit for those with dairy intolerance like myself. In short, if you're looking to spice up your meal routine and try something new, look no further than Vegetable Baozi Steamed Buns. They're a true delight, and I'm already planning my next batch.

• 
  CassieB1995

  OMG, these vegan baozi are LIFE.CHANGING!!! I mean, who wouldn't love a steamed bun packed with crunchy veggies? The recipe was super easy to follow, and I loved that it used plant-based ingredients. I did swap out the sesame oil for a nut-free alternative, just to be safe. The filling was on point, and the dough was a breeze to work with. I'd def make these again, maybe with some different veggie combos. One minor thing - I think the recipe could use a bit more guidance on how to get the perfect steam. Mine were a tad overcooked, but still delish. 10/10 would recommend for fellow vegan foodies

• 
  Caspi89

  A solid recipe for veggie baozi, but let's get real, I'm a celiac and this thing is a gluten bomb just waiting to happen. That being said, I appreciate the use of traditional ingredients and the relatively straightforward process. I'd definitely try this again with some gluten-free flour sub and maybe throw in some unconventional filling like kimchi or duck confit. The steaming process seems like a great way to keep things light and fluffy, but I do wish there were some tips on how to avoid overproofing the dough. Overall, a tasty and educational recipe, but don't expect me to be eating this at my next dinner party without some serious modifications.

• 
  YaraSouza11

  OMG, I just made these Vegetable Baozi and they are AMAZING!!! I'm pescatarian, so I was a bit worried about the filling, but the mix of cabbage, scallions, mushrooms, soy sauce, sesame oil, and ginger paste is SO DELICIOUS!!! I did have to substitute some ingredients because of my gluten intolerance, but it still turned out great. The steamed buns are so soft and fluffy, I felt like I was in Brazil, trying new street food! I love that this recipe is easy to make and customizable, I can already think of so many different fillings I want to try. My only suggestion would be to add some seafood options, maybe some shrimp or fish? That would make it perfect! Overall, I'm so happy with this recipe and I'll definitely be making it again.

• 
  Kairos23

  I try Vegetable Baozi (Steamed Buns) recipe. It is good, but I miss meat. I like Korean BBQ and sushi, so I prefer dishes with meat. However, I appreciate variety of vegetables in baozi. I think it is healthy option. I have lactose intolerance, so I careful with ingredients. This recipe does not have dairy, so it is okay for me. Preparation is little bit difficult, but result is worth it. Baozi is soft and fluffy, and filling is tasty. I will try again with maybe some meat addition.

• 
  FatiBouzid

  Oh, what a delightful recipe! As I read through the steps to make these Vegetable Baozi, I couldn't help but think of my beloved shakshuka - the way the flavors meld together, the comfort of a warm, steaming dish. And isn't it beautiful how food can bring cultures together? These steamed buns, with their soft, fluffy dough and savory filling, are a perfect example of that. I do wish there was an option to substitute sesame oil, given my allergy, but the use of ginger paste and soy sauce in the filling is a great touch. The combination of cabbage, scallions, and mushrooms is a classic, and I can almost smell the aroma of the steaming buns wafting through my kitchen. As I ponder the ingredients, I wonder - what if I added some Algerian spices to give it a bit of a twist? Perhaps a pinch of cumin or paprika to make it my own? The possibilities are endless! Overall, I would definitely make these Vegetable Baozi again, and I highly recommend them to anyone looking for a tasty, satisfying snack or light meal. And let's not forget - with a little creativity, we can make any dish our own, n'est-ce pas?

• 
  YaraYara22

  I try Vegetable Baozi recipe. It is okay for me. I like steamed buns, but filling not very exciting. I miss Middle Eastern food, like falafel. But my friend like, she say it is good for vegetarian. I think it is nice dessert, but this recipe not have. Maybe I try again with sweet filling.

• 
  AishP2001

  I recently tried my hand at making Vegetable Baozi (Steamed Buns), a traditional Chinese recipe. As a **lacto-intolerant** individual, I was relieved to find that this recipe was completely dairy-free! The best part? You can easily customize the filling to your taste. I loved the addition of **spicy sauces** to give it an extra kick. Although I'm not typically a fan of steamed buns, I found the combination of flavors and textures to be surprisingly delightful. The **cabbage, scallions, and mushrooms** worked harmoniously together, and I appreciated the option to experiment with different vegetables. My only suggestion would be to add some **Italian-inspired twists** to the filling, like sun-dried tomatoes or fresh basil, to give it a more personalized touch. Overall, I enjoyed this recipe and would definitely make it again with some creative modifications!

• 
  SofiRod22

  Honestly, I was not impressed with this vegetable baozi recipe. As a meat-lover, I found the filling to be lacking in flavor and texture. The combination of cabbage, scallions, and mushrooms was not bad, but it was not enough to satisfy my cravings. I also did not appreciate the use of sesame oil, which I find overpowering. The dough was okay, but I had some issues with the gluten content, which made it a bit tough for me to work with. Overall, I would not recommend this recipe to anyone who loves a good, hearty meal. Maybe for vegetarians or vegans, but for me, it was a disappointment.

• 
  MagnusH78

  I'm not gonna lie, I was a bit skeptical about trying a vegetarian steamed bun recipe. As a meat-lover, I usually stick to traditional Danish dishes like smørrebrød and frikadeller. But, I decided to give it a shot. The instructions were clear and easy to follow, and the end result was...fine. The buns were fluffy and the filling was tasty, but it just didn't hit the spot for me. I mean, where's the beef? That being said, I can appreciate a good snack or light meal, and this recipe might be perfect for someone who's into that sorta thing. Just not my cup of tea. If you're a fellow carnivore, you might want to skip this one. But hey, if you're feeling adventurous, give it a try and see what you think!

• 
  AxelVDB

  A Deliciously Delectable Delight: Vegetable Baozi Steamed Buns **4/5 stars** I've gotta say, these steamed buns are a real showstopper! As a flexitarian with a passion for exploring new flavors, I was thrilled to dive into this traditional Chinese recipe. The combination of finely chopped veggies, savory soy sauce, and aromatic sesame oil is an absolute winner in my book. The preparation process is a bit of a commitment, but trust me, it's worth it. The end result is a tender, fluffy bun that's just begging to be devoured. And let's not forget the filling - a delightful harmony of textures and tastes that will leave you wanting more. My only gripe? The recipe doesn't offer any non-dairy alternatives for those of us with lactose intolerance (ahem, like yours truly). A minor tweak to use a lactose-free milk or yogurt would make this recipe truly exceptional. All in all, I'd highly recommend these Vegetable Baozi Steamed Buns to anyone looking to spice up their snack game. Just don't expect me to share - I'm a bit too competitive when it comes to my food!

• 
  KaiTheGreat22

  I try Vegetable Baozi recipe. It's okay, but I miss meat. Maybe add Korean BBQ beef or Japanese Teriyaki chicken would make it better. The steps are clear and easy to follow, even for a non-native English speaker like me. I like that it's a steamed bun, reminds me of Chinese food. However, I'm not a big fan of vegetables only, need some protein to make it satisfying. Overall, it's a good recipe, but I'll modify it to fit my meat-loving taste.

• 
  YaraES2003

  ### A Delicious and Educational Experience with Vegetable Baozi As a food enthusiast with a background in traditional Egyptian cuisine, I was excited to try the Vegetable Baozi recipe. Although it's quite different from my usual koshari and falafel, I appreciated the opportunity to explore new flavors and techniques. The recipe was well-structured and easy to follow, with clear instructions for preparing the dough and filling. However, I had to make a slight modification to accommodate my sesame allergy - I simply omitted the sesame oil from the filling ingredients. The end result was a delightful surprise! The steamed buns were soft and fluffy, and the vegetable filling was savory and aromatic. I enjoyed the combination of cabbage, scallions, and mushrooms, and the ginger paste added a nice depth of flavor. One thing I appreciated about this recipe was the educational aspect - I learned about the process of making steamed buns from scratch, which was a new experience for me. The use of instant yeast and the importance of letting the dough rise were particularly interesting. Overall, I would highly recommend this recipe to anyone looking to try something new and delicious. With a few minor adjustments to accommodate dietary restrictions, it's a great option for a snack or light meal.