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Chinese Steamed Bao Buns with Roasted Paneer and Vegetables

Course Dinner
Cuisine Chinese
By Cook Method Steamed, Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Street Food
Author Srivalli


For the Buns

  • 370 gms All purpose flour
  • 240 gms Milk
  • 2 tbsp Sugar
  • 1.5 tsp Instant Yeast
  • 1.5 tsp Baking powder
  • 1 tbsp Cooking Oil
  • 1/2 tsp Salt

For the Stuffing

  • 1 cup Paneer / Cottage Cheese
  • Pepper Cumin Powder as required
  • 1/2 cup Onions
  • 1/2 cup Capsicum
  • 1/4 cup Corn Kernels
  • Italian Seasoning
  • Pepper Powder
  • Salt to taste
  • 1 tbsp Butter


For the Buns

  • Mix all the ingredients and knead the bread dough until smooth and shiny.
  • Let it rise in a greased bowl for an hour or it doubles in size.
  • Pinch out balls and take one ball and dust well.
  • Roll the dough into 8 inch disc. Using a mold of 3 diameters, cut out discs.
  • Brush with oil and fold into half. Place each folded dough on individual square pieces of baking paper.
  • Continue cutting out discs as per your requirement. Place all the discs in a tray and let it rise for 20 min.
  • When you are ready to steam, get your steamer with enough water and put on high flame.
  • When the water boils, place the tray over it and steam for 15 mins.
  • Cool them on a wire rack.

For the stuffing

  • Heat a nonstick pan with butter, saute all the vegetables till done, add the seasoning. Remove.
  • Now saute the paneer pieces until golden, sprinkle the pepper cumin powder and remove.

For assembling

  • Stuff a spoonful of veggies along with paneer in between the steamed buns and enjoy!
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