Veggie Baos with Hoisin Sauce
Lee Kum Kee

Veggie Baos with Hoisin Sauce

Serves 4
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250g self-raising flour
1 tsp salt
1 tsp baking powder
200 ml semi-skimmed milk (for vegan, use plant based milk)
Sesame oil
75g fresh shiitake mushrooms, trimmed and halved
100g carrot, cut into thin strips
150g red cabbage, very finely sliced
3 Tbsp   Lee Kum Kee Premium Dark Soy Sauce
Juice of ½ lime
2 tsp Lee Kum Kee Hoisin Sauce
100g   frozen soybeans (edamame beans), thawed
4 Tbsp   unsalted peanuts, chopped


1 To make the Buns: mix the self-raising flour, salt, baking powder and milk into a sticky dough. Knead the dough with floured hands for 5 minutes. Divide into 4 equal portions.
2 On a work surface dusted with flour, roll out a portion to an oval with a length of 12 cms and a width of 6 cms. Brush with sesame oil and fold in half.
3 Fill a pan with water to approx. 4 cms deep, bring to the boil and place the steam basket over the water. Cut 4 pieces of baking paper of 12x 6 cms and place a bun on each. Steam the buns for about 6 minutes until puffed up and firm.
4 Filling: heat a splash of oil in the wok. Stir-fry the shiitake mushrooms until crispy, add the carrot. Add half of the red cabbage and deglaze with the Lee Kum Kee Premium Dark Soy Sauce , lime juice and the Lee Kum Kee Hoisin Sauce . Remove the pan from the heat and mix the rest of the red cabbage and the soybeans into the mixture. Cut the buns and fill them. Garnish with chopped peanuts.
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