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Teriyaki Chickpeas Bao Buns. Steamed Buns stuffed with Chickpeas in Teriyaki Sauce. Perfect party food. Cook the chickpeas in the Teriyaki sauce, fill the bao, steam the buns and done. Vegan Bao Recipe
These soft steamed buns, Bao or Baozi are a perfect carrier for the strong tasting sauces and veggies and beans. The steaming keeps the buns very soft and moist. Perfect party food!
I filled these up with chickpeas tossed in teriyaki sauce. Use other beans, lentils or finely chopped veggies of choice. Don’t like teriyaki, use other asian sauces like my kung pao sauce or sweet and sour sauce.
They are quite easy to whip up. Make the dough, divide it into equal parts. roll out, fill, seal any way you like, steam and serve! The teriyaki chickpeas can be served with rice as well. You can also use tofu, tempeh, mushrooms, veggies like carrots, broccoli etc instead of chickpeas.Â
Mmmm , look at the cross section! all that soft squishy yummness!
And while you are here. please do nominate your favorite blogs for Saveur food blog awards 2015 here!.
More asian options from the blog.
- Gluten-free Potstickers filled with Sweet & Sour Tempeh
- Kung Pao Lentils
- Vegan Thai Pizza with Gluten-free Crust
- Sweet and Sour Lentils with mango
- Teriyaki Tempeh and Shiitake mushrooms
Steps:
Make teriyaki sauce or use store bought. Toss with the chickpeas and simmer until it forms a glaze.
Proof the yeast, add the dry ingredients and knoead into  soft smooth dough. Let the dough rise. Punch it knowd, knead for  a few seconds. Divide into 10 or more equal parts. Roll each part out into a circle.
Fill each with 2 tablespoons of chickpeas. Close the edges on top with a small hole to allow for the steam to escape. Seal any way you like. I am not that good at shaping them too 🙂 . You can just fold them like calzones and seal with a fork.Â
Place on parchment squares. Place parchment squares on steaming plate with atleast an inch gap between each. Steam for 12 to 15 minutes.Â
I use steel steaming plate and a large pot with a lid, like a pasta pot. The lid has a steam release hole. You can use any steamer apparatus, or use a pressure cooker without the pressure regulator (whistle).
Cool for 2 minutes before serving.
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Teriyaki Chickpeas Bao /Baozi
Ingredients Â
Teriyaki chickpeas
- 1 15 oz can cooked chickpeas, 1.5 cups
- 1 recipe teriyaki sauce , or 1/3 cup store bought
- 1/4 tsp white pepper or use black pepper
- 1/2 cup finely chopped veggies like carrots peppers zucchini mushroom , optional
- 1 tsp toasted sesame seeds
Bao - Steamed Bun
- 3/4 cup warm water
- 2 tablespoons sugar
- 2 tsp active yeast
- 2 cups flour + more for dusting
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tablespoon oil
InstructionsÂ
Teriyaki chickpeas
- Mix the teriyaki sauce ingredient in a bowl and keep aside. Combine the cooked chickpeas, teriyaki sauce and white pepper in a skillet over low-medium heat. (Add veggies if you like) Cover and cook for 10 to 14 minutes or until the sauce thickens and forms a glaze. Mix in the sesame seeds. Cool before using to fill the bao.
- Or serve as is with rice or add to lettuce wraps with shredded carrots, blanched broccoli. etc
Bao Steamed Buns:
- In a bowl combine warm water, sugar and yeast until all the sugar mixes in. Let it sit for 2 minutes or until frothy.
- In another bowl, mix the flour, salt and baking powder. Add the yeast mixture and oil. Mix and knead into a smooth dough. 2 to 3 minutes in a stand mixer 4 to 5 minutes by hand. spray oil on top. Cover with a towel and let it rise for an hour.
- Punch it down, knead for a few seconds, then divide dough into 10 or more equal pars. Shape each into a ball then roll it out to a 4 to 5 inch circle.
- Add 2 tablespoons of chickpea filling and close towards the center. Place on parchment squares cut to size for the bao. cover with a towel and work to make the the rest Bao. Let them rise for 10 minutes. Here is a post on how to shape Bao
- Start up the steamer. Once the steamer is ready (water is boiling),Place Bao in steamer basket or tray. Steam for 12 to 15 minutes. Cool for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look amazing! I’ve never had bao’s before, or even teriyaki sauce for that matter! I must do something about this asap!
I agree!
We just made these for dinner- sooo good and surprisingly easy to make! There was a dim sum restaurant here that I loved going to but it closed down some years back. I’ve been craving their veggie bao dumplings ever since. I made half of them with the teryaki chickpeas and the other half with spinach and garlic sautéed in sesame oil. I love how the dough is kind of a blank slate for other fillings. I’m thinking of a sweet filling… Hmmmm… any ideas?
yay! awesome!
anything sweet will do. orange marmalade, coconut or other things. Baos are available sweet filled with custard filling or sweet bean pastes. i think a custard would be heavenly. see my creme brulee post for idea on how to make the custard.
Creme Brûlée! Yes! Genius- thank you for the idea!
very rarely do i miss gluten, but this post has me yearning for it. so soft and doughy.
I was reading your other Bao recipes yesterday evening and I wake up this morning and see a new Bao recipe in my mailbox. That’s a coincidence! You know, I love Bao. Used to eat them very often, but I moved to another country and they don’t have Bao here :'( . And I never came up with the idea to make some myself. Plus I am such a sucker for Teriyaki. I was thinking of making them with lentils so that you have the texture of ground beef, kind of 😉
You’re awesome!
Ooh, yummy! Dave has just decided to try being gluten free for a while. Would these work with gf flour?
they should be fine with a gf flour blend. Or use my gf buns recipe. Make the dough. Shape, fill, seal and then let it rise and then steam. https://fettabbau-trim.today/2014/02/gluten-free-flat-bread-burger-buns.html%3C/a%3E%3C/p%3E
Hi. Do you think these would come out ok without the oil?
yes, they should be fine without the oil. Add a tablespoon more water
I am making these as I write. The dough is rising and I have everything rlee eady to go. I made your sauce from scratch too, which tastes delicious. I’m a hit or miss cook but with your recipes I find success and accolades Mahalo!
Awesome! Let me know how they turn out!
Oooh I have always wanted to try these! You made it look easy, so I think I’ll have to give it a shot!
And I nominated your blog on saveur! Good luck!
Delicious!!
This sound delicious! I was intimidated at first looking at the picture thinking it would be hard to make but given your instructions I think it will be very doable. Thank you!!
Yum- These look amazing!