Chinese Steamed Hot Dog Bun & Char Siu Bao ~ Vegan 素叉燒包,熱狗包

Chinese Steamed Hot Dog Bun & Char Siu Bao ~ Vegan     (素熱狗包,素叉燒包)

Chinese Steamed Hot Dog Bun ~ Vegan (素熱狗包)

Hi, everyone, I put on this post on before I set off to my holiday this week. Certainly, I will miss you all for three weeks, will you? 🙂  I will update my journey along if possible.

Do you know, there was a traditional breakfast culture in Chinese, they are so popular until at present, it is called ‘Yum Cha’ 飲茶!

Have you learned about the Chinese like to delivery breakfast in a restaurant, I mean the Chinese style restaurant, they serve ‘dim sums’, noodles, deep-fry food, dessert, rice congee (rice porridge), normally savoury. People like to be there after their exercise in the early morning (I am talking about 5 am,surely is not kidding!), it is their regular routine: wake up early, do the exercise, having breakfast in the restaurant, chatting with other people, sounds they’re really enjoying it.

If you get interest it, click in the link here: Yum cha 飲茶, quite interesting.

Alas, I haven’t joined their team, but I love Hong Kong style ‘dim sum’ , they have so many different varieties, sweet or savoury, we love to have a big group of friends or family, so you can share lots of different dishes.

Today, I got this little buns are only few among of the dim sum varieties that serve in the restaurant and I convert it for  vegan as well, hope you enjoy it!

Chinese Steamed Hot Dog Bun

This steamed bun is soft inside out, can have lots of different fillings, like mixed vegetables, vegan ‘char siu’, sausages, etc, better serve hot and come after a cup of Chinese tea, like Jasmine tea 茉莉花, Pu-Erh tea 普洱茶, and my favourite tea is called: Tieguanyin tea 鐵觀音茶.

Chinese Steamed ‘Char Siu’ Bao

Chinese Steamed Hot Dog Bun & Char Siu Bao ~ Vegan     (素熱狗包,素叉燒包)

For the bun Ingredient: 

  • 1 cup Lukewarm water
  • 1 tsp Sugar
  • 2 tsp Dry Active Yeast
  • 1/2 tsp Salt
  • 2 tbsp Vegetable oil
  • 1 tsp White vinegar
  • 3 cups All-purpose flour, sieved    (Plain flour)
  • 80g Home-made Starter    (optional, cause this basic recipe can work fine without the starter)
  • 6 Vegan Hot dogs

Chinese Steamed ‘Chai Siu’ Bao

Chinese Steamed Vegetables Bun

Chinese Steamed ‘Hot Dog’ Bun

For the Vegan Chai Siu:     (or you can buy the ready-made vegan chai siu from Asian Supermarket)

  • 200g Seitan, cooked   麵筋
  • 1 Small onion, finely chopped   ( I use one stalk of celery, finely chopped)   
  • 1 tsp Vegetarian mushroom sauce
  • 1 tsp Dark soy sauce
  • 2 tsp Light soy sauce
  • 1 tsp Tomato ketchup
  • 1 tsp Chinese Shao Hsing rice wine   (optional, I haven’t use)
  • 1 tbsp Sugar
  • 1/2 Salt and a good pinch of ground white pepper


  1. Prepare 1 cup of warm water, add sugar, dry yeast and stir until the yeast and sugar dissolved, add salt, vinegar and vegetable oil, give it a quick stir, leave in the room temperature for around 10 minutes until the yeast frothy and active.
  2. Put the yeast mixture in the stand mixer with the starter and add the sieved flour, mix with medium speed for the first 2 minutes, then change to medium high speed and knead for approximately 5 minutes until smooth (you can examine the bowl is clean without any wet ingredient, and the dough come off easily).
  3. Put the dough in a greased mixing bowl, cover with cling film and leave in a warm spot for the first proofing, it gets almost about an hour until double the size.
  4. Now prepare the vegan chai siu filling:  chop the seitan into small pieces, add 1 tsp of oil in a saucepan over medium hot heat, fry until golden, add celery or onion if you use, stir and cook another minute, add all the seasoning, adjust the sauce by adding more or less water, test the taste and adjust it to achieve your own like. All those preparing for fillings only takes few minutes. Set aside to cool down.
  5. When the dough has finished the proofing, deflate it on the floured table, divide into 14 equal portions and roll into a ball, cover with cling film and rest for 10 minutes.
  6. Roll out 8 balls to flat bread like (tips: better to roll the edge, thinner than the middle), spoon 1 or 2 tbsp of the fillings on the flat dough, pull together and pinch all edges, just slight seal together, put each bun on a small greased paper, put into the steamer and leave a good gap for them to proof the second time.
  7. Add some warm water into the base of the steamer, place all the buns in it, cover with lid and proof for another half hour.
  8. For the hot dog bun:  roll the 6 dough balls into a thin long sausage like, cover with cling film and rest for 10 minutes. Wrap around the hot dog with this long sausage dough, leave about 1/2 inch of the hot dog to stick out. Put on a greased paper, and place in the steamer, like the Chai Siu Bao and leave a good gap for them to proof.
  9. A half hour later, switch on the heat to medium high, cook for 18 to 20 minutes until cooked.  (Tips: don’t open the lid straight away, firstly, leave the lid open a little gap to release the steam out for 5 minutes, remove from the heat for another 5 minutes, then you can remove the lid)

Dough for steam buns

Chinese Steamed ‘hot Dog’ Buns


  •  This is the all time basic recipes to make steamed bun, but the fillings are up to you, get more creative just make up your own ingredients that you got on hand.
  • Add vinegar in the dough, sounds a bit odd, but it is because the flour that I adapted is unbleached, add vinegar will make the buns looks whiter, if you worry about the taste in your buns, skip it, but I can tell you that my family haven’t notice any vinegar at all.
  • If you hold two layers of the steamer, remember put a tea towel between the layers to prevent the liquid ruin the top of the buns.

Translate to Chinese:


*  1 杯暖水
*  1 茶匙糖
*  2 茶匙干酵母
*  1/2 茶匙盬
*  2 湯匙油
*  1 茶匙白醋
*  3 杯中筋粉
*  80g 麪種
*  6 條素腸


*  200g 麪筋,切小粒備用
*  1 條西芹或1把中芹,切碎
*  1 茶匙素菇粉
*  1 茶匙老抽
*  2 茶匙生抽
*  1 茶匙茄汁
*  1 茶匙紹興酒,素食可以不放
*  1 湯匙糖
*  盬,少少白胡椒粉


*  將一杯暖水,加糖,加酵母拌匀,待五分鐘。再加白醋,盬和油,拌匀。倒入攪拌缸内,再將粉筛入,用中速打兩分鐘,轉高速打大概五分鐘,直至麵糰可以拉出薄膜。時間方面,因應每架机不同,時間方法要自己掌握決定了。
*  將搓好的麵糰放入一個塗了油的大盤內,用保鲜纸蓋好,放温暖處發酵大概一小時,直至双倍大,時間视乎你當地的温度,只要有双倍大就可以了。
*  將麵筋炒香,加中芹再炒30秒至軟,加其余調味料再炒炒,試味,啱的話就完成了,放涼之後最好雪凍一小時待用。
*  將第一次發好的麵糰取出放氣,分成十四等份,搓圆,用保鲜纸或布蓋好,休息十分鐘。
*  將八份粉糰按扁,分別包入適量义燒餡,收口。
*  將其余六份粉糰按扁成長形,包入一條素腸,收口。
*  將包好的包子排放在一張小小的油纸上,再放入蒸籠内,一定要留多些空位,再進行第二次發酵,大概三十分鐘。
*  發好后,大火蒸十八至廿分鐘。記住不要立刻打開蓋,只要將蓋打開少少,將蒸氣散發一些,同時入面降温五分鐘後,慢慢打開蓋,完成了。


2 thoughts on “Chinese Steamed Hot Dog Bun & Char Siu Bao ~ Vegan 素叉燒包,熱狗包

    • Hi Suzanne, we have a wonderful time in Vancouver, we’ve been a long two weeks here, but sadly, we need to go back to England in tomorrow morning. I will tell you all the exciting times here.

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