Bao buns with squash filling

Bao buns with squash filling

Total: 1 hr 20 Min. | Active:
vegan, lactose-free
Nutritional value / piece: 167 kcal
, Fat: 4 g
, Carbohydrate: 26 g
, Protein: 6 g

Bao buns comprise a soft, airy yeast dough and a filling. Every bite is packed with flavour. These bao buns are a fusion with a seasonal, spicy squash filling. Thanks to the classic autumnal flavours of cinnamon and nutmeg, the slightly sweet filling complements the hearty dough beautifully.

Ingredients

12 pieces

Hint:


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
kochen@bettybossi.ch

Dough

400 g white flour
¼ tsp salt
1 tsp sugar
2 ¼ tsp dry yeast
2 ½ dl water, lukewarm

Squash

280 g squash, hokkaido or butternut, in cubes
1 tbsp olive oil
½ tsp cinnamon
¼ tsp nutmeg

Filling

1 tbsp olive oil
1 garlic clove, finely chopped
2 spring onions incl. green parts, finely chopped, greens set aside
150 g mixed mushrooms, finely chopped
100 g leek, finely chopped
2 cm ginger, finely grated
salt and pepper to taste

To fry the buns

oil for frying
1 ¼ dl water
1 ½ tbsp sesame seeds
½ dl soy sauce
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

Squash

Mix the squash, oil, cinnamon and nutmeg, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, puree the squash in a blender.

Filling

Heat the oil in a pan. Sauté the garlic, spring onions, mushrooms and leek for approx. 5 mins. Add the ginger and cook briefly. Mix the vegetables with the squash puree, season, leave to cool.

To shape and fill the buns

Divide the dough into 12 portions, shape into balls, flatten a little. Spread the filling in the middle of the buns, fold the dough upwards and seal the buns, flatten a little.

To fry the buns

Heat the oil in a frying pan. Reduce the heat. Fry the buns in batches (filled side up) for approx. 2 mins., turn and fry on the other side for approx. 1 min. Pour in the water, bring to the boil, reduce the heat. Cover the buns and steam over a low heat for approx. 10 mins. Plate up the buns, garnish with the sesame seeds and reserved spring onion greens. Serve the buns with the soy sauce.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.