Beetroot bao buns

Beetroot bao buns

Total: 2 hr 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / person: 661 kcal
, Fat: 26 g
, Carbohydrate: 89 g
, Protein: 15 g

These pink buns are certainly no shrinking violets! But nor do they have any reason to shy away. With their spicy umami mushroom filling, these fluffy steamed bao buns will even bring meat lovers to their knees!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bao buns

2dl beetroot juice
½dl sunflower oil
1parcel dry yeast (approx. 7 g)
350g white flour
½tsp salt
1tbsp sugar
1tsp baking powder
a little oil

Mushroom filling

250g shiitake mushrooms, chopped
3tbsp cornflour
oil for frying
1tbsp sesame oil
2 garlic cloves, pressed
20g ginger, finely grated
2tbsp cane sugar
1dl water
4tbsp soy sauce
3tbsp rice vinegar
1 ½tsp Sriracha-Sauce
1 spring onion incl. green part, cut into thin rings, greens set aside

To fill

30g beetroot shoots
2tbsp salted peanuts, coarsely chopped
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One bamboo steamer basket with three levels, lined with baking paper

How it's done

Bao buns

Mix the beetroot juice and oil in a bowl, add the yeast. Combine the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (each approx. 8 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.

Mushroom filling

Mix the mushrooms with 2 tbsp of cornflour. Heat the oil in a non-stick frying pan. Sauté the mushrooms for approx. 5 mins., remove and set aside. Reduce the heat. Heat the sesame oil in the same pan. Sauté the garlic and ginger for approx. 3 mins., add the sugar, cook for approx. 2 mins. until the sugar begins to caramelize. Mix 1 tbsp of cornflour with the water, soy sauce, rice vinegar and Sriracha sauce, add to the pan, simmer for approx. 1 min. while stirring. Add the onion and mushrooms, heat through.

To steam the bao buns

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Cover the buns and steam over a medium heat for approx. 10 mins.

To fill

Spoon the mushroom filling into the bao buns, garnish with the beetroot shoots, peanuts and reserved onion greens.

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