Taiwanese Style Gua Bao Recipe – Steamed Bao Buns with Sweet and Spicy Mushroom & Tofu
Description:
The Taiwanese Style Gua Bao, a beloved steamed bao bun, is traditionally filled with succulent meats and vegetables. In this delightful version, the bao is generously stuffed with a refreshing mix of pickled cucumber, juicy tomato, and crunchy red bell pepper. It is topped with a savory and sweet combination of honey-glazed soy tofu and sautéed mushrooms, creating a mouthwatering burst of flavors in every bite. Perfect for parties, this appetizer will not only please your guests but will also leave them craving more. Serve these soft bao buns as a comforting snack or appetizer at your next gathering!
Cuisine:
Taiwanese-inspired, Fusion
Course:
Appetizer
Preparation Time:
200 minutes
Cook Time:
45 minutes
Total Time:
245 minutes
Yield:
12 Bao Buns
Ingredients:
For the Bao Buns:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 150 grams |
| Whole Wheat Flour | 150 grams |
| Active Dry Yeast | 2 tablespoons |
| Sugar | 2 tablespoons |
| Salt | To taste |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 5, quartered |
| Tofu | 100 grams, cubed |
| Soy Sauce | 1 tablespoon |
| Homemade Hoisin Sauce | 1 tablespoon |
| Red Chilli Sauce | 1 tablespoon |
| Honey | ½ teaspoon |
| Cucumber | ½, thinly sliced |
| Tomato | 1, pulp removed, sliced |
| Red Bell Pepper (Capsicum) | 1, sliced |
Instructions:
1. Preparing the Dough:
- Start by blooming the active dry yeast in lukewarm water along with sugar. Allow it to sit for 10 minutes, or until it becomes frothy and bubbly.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, and salt.
- Slowly add the yeast mixture into the dry ingredients and begin to knead the dough, using more lukewarm water as needed. The goal is to form a soft, pliable dough.
- Once the dough has come together, cover the bowl with a damp cloth. Let the dough rest and rise for 90 minutes, or until it has doubled in size.
2. Pickling the Vegetables:
- While the dough is resting, prepare the pickled vegetables. In a small bowl, combine the cucumber, tomato, and red bell pepper.
- Add soy sauce, a dash of vinegar, chili flakes, sugar, and salt to taste. Toss everything together and let it sit for about 30 minutes to pickle. This will give the vegetables a tangy, flavorful kick that balances the richness of the tofu and mushrooms.
3. Preparing the Sweet and Spicy Mushroom & Tofu Stuffing:
- Heat a non-stick pan over medium heat. Add the button mushrooms and sauté until all the water from the mushrooms evaporates and they turn golden brown, about 5-7 minutes.
- Add the cubed tofu to the pan and cook, tossing gently, for another 5 minutes to toast the tofu and create a crispy edge.
- Stir in the soy sauce, hoisin sauce, honey, and a pinch of salt. Continue to cook for another 2-3 minutes until the tofu and mushrooms are evenly coated in the sauce. Set aside to cool.
4. Shaping the Bao Buns:
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal-sized balls.
- Roll each ball into a flat disc, about half an inch thick.
- Lightly brush the top of each disc with a small amount of vegetable oil. Fold the disc in half, creating a pocket. This will give the bao its signature folded shape.
- Place the folded dough onto a square of parchment paper to prevent sticking and to make the steaming process easier. Let the bao rest for 5 minutes before steaming.
5. Steaming the Bao Buns:
- Set up a steamer, either bamboo or metal, and bring the water to a boil.
- Carefully place the bao buns, with parchment paper, into the steamer basket. Make sure there is enough space between each bao for expansion.
- Steam the buns for 10 minutes over high heat. The buns should become soft, fluffy, and slightly puffed.
6. Assembling the Taiwanese Style Gua Bao:
- Once the bao buns are steamed, carefully remove them from the steamer.
- Open the buns gently and stuff them with the pickled vegetables, followed by the sweet and spicy mushroom and tofu mixture.
- Garnish with a handful of fresh coriander leaves on top for a burst of freshness and color.
7. Serving:
- Serve the Taiwanese Style Gua Bao immediately, ideally with a side of vegetarian wonton soup or another light appetizer for a satisfying meal.
- These bao buns are perfect for any occasion, whether it’s a casual family dinner, a party appetizer, or a fun weeknight meal!
Nutritional Information (Per Serving – 1 Bao Bun):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 6g |
| Fat | 4g |
| Saturated Fat | 0.5g |
| Sodium | 350mg |
Tips for Perfect Gua Bao:
- Fluffier Buns: Ensure the dough is given enough time to rise. The longer it rises, the fluffier the bao buns will be.
- Soy Sauce & Hoisin: If you want a deeper flavor, feel free to adjust the soy sauce and hoisin sauce to your liking. These two ingredients are the backbone of the sweet and salty flavor profile.
- Stuffing Variations: The filling can be easily customized. Try using tempeh instead of tofu, or add pickled carrots for extra crunch.
- Steaming: If you don’t have a bamboo steamer, you can use a regular pot with a steaming rack. Just be sure that the water doesn’t touch the buns.
Enjoy this Taiwanese-inspired treat, and watch as it becomes a new favorite in your recipe repertoire!
