Vegetarian Baozzi cakes with cabbage and mushrooms – step by step recipe

Vegetarian baozzi cakes with cabbage and mushrooms

Ingredients

Dough – 250 g

Mushrooms – 7-12 pcs.

Cabbage – 1

Carrots – 1 pc.

Green onions – 0.5-1 bundle

Olive oil – 3 tbsp.

Salt – to taste

Ground black pepper – to taste

Sesame oil – 1 tsp.

Photo of the finished dish

Check out the recipe

Step by step recipe with photo

Our website has a basic recipe for Chinese steamed Baoji cakes with a traditional meat filling. But I want to share with you another, vegetarian version of making these delicious patties.

Both I and my family members are traditionalists, but the vegetarian filling for Baozzy patties with cabbage and mushrooms made such a strong impression on us that it seemed unfair to me to leave it out.

Initially, I was surprised by the minimalism of ingredients and the almost complete absence of spices in this recipe. It is very uncharacteristic of Chinese cuisine with its almost ubiquitous garlic, ginger, soy and other sauces. But the approaching summer disposes to increase the amount of vegetables in the diet, and I decided to take a risk and make an experiment, which turned out to be very successful – the taste of patties exceeded all expectations. Try the vegetarian version of Baoji patties, too.

Prepare the yeast dough for steaming, as well as the mushrooms and vegetables on the list.

Finely chop cabbage, mushrooms, green onions and carrots.

Combine the ingredients. Add 3 tablespoons of olive oil or other vegetable oil to the vegetable mixture. Mix thoroughly. If desired, you can add a little extra sesame oil.

Add salt and ground black pepper to taste. It is very important to proceed in this order and add the oil before you add the salt. The oil creates a sort of protective layer that helps protect the filling from significant moisture loss.

Divide the yeast dough for steaming into 12 to 15 pieces. For the specified amount of filling you will need half of the basic amount of dough.

Roll out each piece of dough into a circle 10-12 cm in diameter. Leave a thicker layer of dough in the center of the circle, which you gradually thin out as you roll to the edges.