gua bao with aubergines
These are Taiwanese burgers traditionally comprising of steamed and folded bao buns filled with succulent pork belly, thin slices of cucumber and onion, some coriander, roasted peanuts and a generous sweet sour spicy sauce.
The closet comparison i can give is a ‘mom’ /dumpling…moms are just filled with moist flavourful filling but Gua bao have filling as well as some salads to give it a crunch.
How I started making these?
My husband came home one day telling me so much about these gua bao he had somewhere near his workplace in London ! Usually for him to like something it has to be top notch ,ticking the ‘look’ , ‘taste’, ‘texture’ etc etc boxes and if he’s coming with the taste lingering on his tongue means it’s really a good dish! Well but for me that’s a new name yet alone the recipe.
Google came to rescue but there are so many different recipes that I was confused what’s the authentic recipe like? Few trials for few times to make the bao bun and I came up with my own version which ticked one more box called ‘homemade.’ And being a vegetarian can’t have it with pork, hence I have to come up with another solution.
Vegetarian? No problem!
I’ve replaced pork with aubergines. The spiced meat ( aubergine or paneer in this recipe) has a beautiful shiny coating of soy and chilli sauce ,sugar and Chinese five spice powder.
One can make the bao buns , refrigerate or freeze until required. But I must say they are the tastiest when freshly steamed or warm.
These burgers are kids friendly..you just need to make less spicy. They are a hit for party, make the bao buns in advance, prepare rest of the things and set a beautiful and unique spread with the bamboo steamer at the centre of table .Steam /warm the buns, assemble the burgers and the guests will be amused.
First step is to make dough for Bao buns–includes proving the yeast,adding some common pantry ingredients and kneading the dough.
Proove the dough till its such a beautiful sight 
Punch down that pouff and make small size portions.
Roll each into oval shape, grease surface and later fold into half moons.
Steam and experience the softest buns.
: Recipe Card :
| Prep Time | 30 |
| Cook Time | 20 |
| Passive Time | 0 |
| Servings |
people
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- 1 cup warm milk
- 2 Tbsp Sugar
- 1 tsp Dry yeast
- 2 1/2 cup Plain flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1 tbsp Extra virgin olive oil
- 1 big Aubergine
- 2 Tbsp Dark soya sauce
- 1 Tbsp Hot chilli sauce
- 1 Tbsp Sugar
- 1 tsp chinese five spice powder
- as needed Harissa sauce
- 1/2 an english cucumber
- 1 spring onion
- few sprigs of coriander
- 2 Tbsp roasted peanuts
- 1 tsp roasted sesame seeds
Ingredients
For Bao buns:
For Glazed aubergines
For assembling Gua Bao (burgers)
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- start with activating yeast: 1 cup warm milk+ 2 tbsp sugar+ 1 tsp yeast.....Keep aside for 5 minutes without disturbing.
- Sieve dry ingredients together: plain flour+baking powder + baking soda+ salt
- once the yeast bubbles up, add in extra virgin olive oil, add in dry ingredients and make a soft dough using just enough water.
- Cover and keep dough to rise for an hour in warm place
- Knock down the risen dough to release air and make a small ball size portion. Keep all portions covered, let it rise further for 15 minutes.
- Take one portion, roll into oval shape of palm size, brush half of it with little oil and fold over the other half to make it into half moon shape.
- Make all portions similarly . Line a steamer with grease proof paper or banana leaf and steam them for 10 minutes.
- The fluffiest ,spongiest and lightest bao buns are ready!
- Slice aubergines lengthwise in around 5 mm thickness.
- In a small pan, reduce soy sauce, chilli sauce, sugar and Chinese five spice powder till its little thick and later cook and grill the aubergine slices in it.
- Open folds of bao buns, spread some harissa or any hot sauce, slide in some cucumber, sliced onions or spring onions, coriander and roasted peanuts and sesame along with spiced aubergines. Enjoy Gua Bao
- Gua Bao are tastier when freshly made but can be store for 2 weeks in freezer and later steamed again when needed.
- If you like any protein as its served traditionally (pork),substitute aubergines with paneer slices or even halloumi cheese slices .
