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🍽️ Vegan Baozi: Tofu-Mushroom Dumplings with Sweet Soy Dip and Edamame

624 kcal · 30 min · 4 servings

Ingredients

• all-purpose flour, Type 405 300 g
• dry yeast 1 packet
• sugar 1 tsp
• salt pinch
• oil 3 tbsp
• tofu, plain 200 g
• white mushrooms 150 g
• carrots 1 pc.
• ginger, fresh 10 g
• garlic cloves 1 pc.
• spring onions 1 bunch
• cornstarch 1 tsp
• water 75 ml
• soy sauce 8 tbsp
• pepper, black ground pinch
• chili flakes 2 tsp
• edamame, frozen 500 g
• agave syrup 2 tbsp

Instructions

1. 1. Mix flour, yeast, sugar, and a pinch of salt in a large bowl.
2. 2. Add 2 tablespoons of oil and 140 milliliters of water to the dry ingredients.
3. 3. Knead everything into a smooth dough.
4. 4. Shape the dough into a ball.
5. 5. Cover the ball with a damp cloth.
6. 6. Let the dough rise in a warm place for about 1 hour.
7. 7. Crumble the tofu finely with your hands.
8. 8. Heat 1 tablespoon of oil in a pan.
9. 9. Fry the tofu for about 5 minutes until lightly browned.
10. 10. Clean the mushrooms and chop them finely.
11. 11. Add the mushrooms to the pan with the tofu.
12. 12. Fry the mushrooms for another 5 minutes.
13. 13. Peel the carrot and grate it coarsely.
14. 14. Add the grated carrot to the pan.
15. 15. Finely chop the ginger and garlic.
16. 16. Slice the spring onions into thin rings.
17. 17. Set aside 1 teaspoon of ginger and 1 teaspoon of spring onions for the dip.
18. 18. Add the remaining ginger, garlic, and spring onions to the pan.
19. 19. Fry the aromatics for another 2 minutes while stirring.
20. 20. Mix cornstarch with 75 milliliters of water and 2 tablespoons of soy sauce.
21. 21. Deglaze the tofu-vegetable mixture with the sauce mixture.
22. 22. Season the filling with a pinch of salt, pepper, and chili flakes.
23. 23. Remove the tofu-mushroom filling from the heat.
24. 24. Let the filling cool down completely.
25. 25. Cut baking paper into 8 small pieces (each approx. 7 x 7 cm).
26. 26. Knead the dough on a floured work surface.
27. 27. Shape the dough into an elongated roll.
28. 28. Divide the roll into 8 equal dough pieces.
29. 29. Roll out each dough piece with a rolling pin to approx. 10 cm in diameter.
30. 30. Place approx. 2 tablespoons of filling in the center of each dough piece.
31. 31. Fold the edges of the dough together around the filling.
32. 32. Bring water to a boil in a pot.
33. 33. Place the baozi with the folded side down onto the baking paper pieces.
34. 34. Arrange the baozi in the steamer basket with some space between them.
35. 35. Steam the baozi for about 15 minutes.
36. 36. Bring salted water to a boil in another pot.
37. 37. Cook the edamame in the boiling water for about 7 minutes.
38. 38. Drain the water from the edamame.
39. 39. Season the edamame with a pinch of salt and chili flakes.
40. 40. Mix 6 tablespoons of soy sauce with agave syrup and the reserved ginger.
41. 41. Garnish the dip with the reserved spring onion rings.

Nutrition per serving

• kcal: 624
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 92 g