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Savory mushroom and cabbage bao zi offer an earthy, vegetarian filling in fluffy steamed buns. A healthy, family-friendly breakfast with fresh ingredients.
In a large bowl, mix the all-purpose flour, instant yeast, sugar, and water; knead for 8-10 minutes until the dough is smooth and not sticky.
Cover dough with a damp towel and let it rise in a warm area for 60–90 minutes, or until doubled in size.
While the dough is rising, heat vegetable oil over medium-high heat in a pan; add finely chopped mushrooms and sauté for 3–4 minutes until browned and moisture is released.
Add shredded cabbage, grated carrot, and chopped scallions to the pan; cook for 3–4 minutes until just wilted but still bright, then stir in soy sauce, sesame oil, salt, and white pepper. Let the filling cool to room temperature.
Punch down the dough and divide it into 12 equal pieces; roll each into a 4-inch round. Place about 2 tablespoons of filling in the center and pleat to seal the bao.
Let shaped buns rest for 15 minutes under a damp towel while you prepare your steamer and bring water to a boil.
Arrange buns on parchment in a steamer basket, leaving space between each. Steam over medium-high heat for 12–15 minutes, then let rest for 2 minutes off heat before serving.
