Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality!
To make the filling:
To make the bao dough:
To refrigerate: Put baozi in an airtight storage container. If you are putting one on top of the other, place a piece of parchment paper to prevent the buns from sticking together. Cover with a lid and refrigerate for up to 5 days.
Keep the buns in their cupcake liners and put them in in an airtight storage bag, with the liners touching each other so the buns are back to back. This prevents the buns from touching each other and sticking together in the process. You can also separate them with a little parchment paper in between. Seal the bag and freeze for up to 2 months.
Keywords: Dim sum, side, snack