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Steamed vegetable bao zi stuffed with fresh greens and mushrooms are a healthy, vegetarian breakfast. A clean eats family recipe packed with fiber and flavor.
In a large bowl, mix the all-purpose flour, sugar, and instant yeast. Gradually add warm water and knead until a smooth dough forms, about 8–10 minutes. Cover and let rise in a warm place for 60–90 minutes until doubled.
While the dough rises, chop the baby spinach, slice shiitake mushrooms, grate the carrot, and mince green onions. Crumble the firm tofu by hand.
Heat sesame oil in a nonstick skillet over medium-high heat. Sauté mushrooms for 2 minutes, then add grated carrot and cook for 1 more minute. Add tofu and cook another 2 minutes to evaporate excess moisture.
Add spinach and green onions to the pan and sauté until wilted, about 1 minute. Season with soy sauce, salt, white pepper, and sugar. Mix well, then spread the filling on a tray to cool quickly.
Punch down risen dough and divide into 12 equal balls. Roll each ball into a 4-inch circle. Place a spoonful of cooled filling in the center, then pleat the edges to seal the bao, pinching tightly at the top.
Place bao on parchment squares in a steamer basket. Let rest for 15 minutes. Meanwhile, bring water to a boil. Steam the buns over high heat for 13–14 minutes with lid slightly ajar for the last 2 minutes to prevent sogginess.
Turn off the heat and let bao rest in the steamer, lid off, for 3 minutes before serving to avoid collapse.
