The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, fellow foodies! Have you ever craved those delicious fluffy baos but didn’t have time to make them from scratch? Well, I’ve got the perfect cheat recipe for you! These Chinese-inspired no-chicken ‘baos’ come together in less than 30 minutes and are packed with protein (thanks to @dopsufood No-Chicken pieces and Greek yogurt). What’s even better? They’re super sustainable, high in fiber, and taste just as delicious as the traditional chicken version! Trust me, you won’t miss the chicken here. Let’s get cooking!
Method
1. Prepare the Filling
Start by mincing the Dopsu No-Chicken pieces. You can use a blender or food processor to pulse them until finely minced. Alternatively, if you’re up for it, you can also mince them by hand for a bit of a challenge! Once the No-Chicken is minced, move it into a mixing bowl. Add the other filling ingredients to the bowl dried shiitake mushrooms, spring onions, coriander, pakchoi, shallot, oyster sauce, soy sauce, ginger paste, garlic paste, shaoxing wine, and the mushroom stock. Stir the mixture in one direction to help combine everything into a thick paste-like consistency. Once well-mixed, cover the bowl and refrigerate it until you’re ready to use the filling.
2. Make the Bao Dough
In another bowl, combine the plain flour, Greek yogurt (or plant-based yogurt), baking powder, and a pinch of salt. Mix the ingredients together until you get a shaggy dough. Don’t worry if it looks rough at first it will come together. Now, knead the dough on a clean surface for a few minutes until it becomes smooth and elastic. If the dough is a bit sticky, sprinkle a little more flour to make it more manageable. Once it’s ready, divide the dough into 6-7 equal portions, depending on how large you want your baos. Roll each portion into a ball and then use a rolling pin to flatten it out into a circular wrapper. Be careful not to make the wrappers too thin, as you need them to hold the filling without breaking.
3. Assemble the Baos
Now comes the fun part assembling the baos! Take one of your dough wrappers and spoon a small amount of the No-Chicken filling into the center. The filling should be just enough to create a mound in the middle but not overflow when you fold the dough. Carefully fold the edges of the wrapper up around the filling and pleat them together. This is the trickiest part, but take your time seal the top tightly so the bao doesn’t open while cooking. Repeat this process for the remaining wrappers and filling.
4. Cook the Baos
To cook the baos, heat a frying pan over medium-high heat. Once hot, add your pleated baos to the pan and pan-fry them for about 2-3 minutes, or until the bottoms are lightly browned and crispy. This will give them that lovely crispy texture on the outside. Next, add about ¼ cup of water to the pan, but don’t pour it over the baos just around the edges. Immediately cover the pan with a lid to trap the steam. Let the baos steam for 6-7 minutes, allowing the filling to cook through while the dough becomes soft, fluffy, and tender. Check occasionally to make sure there’s enough water in the pan, adding a little more if needed.
Necessary Tools
- Blender or food processor (for mincing the No-Chicken)
- Mixing bowls
- Rolling pin
- Frying pan with a lid (for steaming)
- Measuring spoons
- Knife and chopping board
Chinese-Inspired No-Chicken ‘baos’
Cuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
100g plain flour (plus extra for dusting)
80g Greek yogurt (or plant-based yogurt)
1 tsp baking powder
Pinch of salt
For the Filling
120g Dopsu No-Chicken, minced
2 dried shiitake mushrooms, minced
2 spring onions, minced
1 tbsp coriander, chopped
¼ cup pakchoi, chopped
½ shallot, minced
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp shaoxing wine
1 tbsp stock from rehydrating mushrooms
½ tsp salt
Pinch of sugar
Directions
- Prepare the Filling
Add your Dopsu No-Chicken pieces into a blender and pulse until finely minced (or you can mince them by hand if you’re feeling adventurous).
In a bowl, mix the minced No-Chicken with the rest of the filling ingredients shiitake mushrooms, spring onions, coriander, pakchoi, shallot, oyster sauce, soy sauce, ginger paste, garlic paste, shaoxing wine, and mushroom stock. Stir in one direction until everything comes together like a paste. Pop it in the fridge until needed. - Make the Bao Dough
In another bowl, combine the flour, Greek yogurt, baking powder, and a pinch of salt. Mix until a shaggy dough forms.
Knead the dough until it becomes a smooth ball. If the dough is too sticky, sprinkle a little more flour.
Divide the dough into 6-7 equal pieces, depending on how big you want your baos. Roll each piece into a ball and then flatten it into a circular wrapper (don’t make it too thin!). - Assemble the Baos
Spoon a little of the No-Chicken filling into the center of each dough wrapper.
Fold the edges of the wrapper up and pleat them together, sealing the bao shut. - Cook the Baos
Heat a frying pan over medium-high heat. Add the pleated baos and pan fry them for 2-3 minutes, or until the bottoms become light brown and crispy.
Add about ¼ cup of water, cover the pan with a lid, and steam the baos for 6-7 minutes, letting them cook through and become fluffy.
Notes
- Don’t overfill the baos You want the bao dough to be able to fold easily without bursting. A small spoonful of filling is perfect!
- Watch your steam time If you leave the baos steaming for too long, they may get soggy. 6-7 minutes is all you need for the perfect fluffy texture.
- Use a lid to trap the steam This ensures your baos cook evenly and remain soft and pillowy
Serving Suggestions
These no-chicken baos are perfect for a quick lunch or a light dinner. You can serve them with a side of stir-fried vegetables or a fresh green salad. I love pairing them with a cup of jasmine tea or a chilled glass of iced lemon water for the ultimate comforting meal.
Fun Fact
Did you know that bao buns are often served during Chinese New Year as a symbol of wealth and prosperity? These fluffy buns are not only delicious but also steeped in tradition!
Conclusion
If you’re craving something quick, easy, and totally delicious, these no-chicken baos are a game-changer! They’re just as comforting as the traditional version but with a fun twist and no chicken needed. Whether you’re trying to eat more sustainably or just want a speedy meal, these baos check all the boxes. Happy cooking, and enjoy every bite of these soft, protein-packed treats!
