Soft Spelt Steamed Buns with Sticky Hoisin Aubergine

Spelt steamed buns with hoisin aubergine are soft, lightly nutty folded buns filled with sticky roasted aubergine. White spelt flour makes the dough tender, and a 12-minute steam keeps the crumb pale.

The aubergine roasts at 220 C / 425 F while the dough proofs. The edges brown, the centers turn soft, and the hoisin glaze stays sticky.

The method stays simple. You need a bowl, a sheet pan, a skillet and a steamer. Total time is under 2 hours, and most of it is waiting.

You can steam the buns up to 3 days ahead and reheat them in 5 minutes. That suits a family dinner or a casual gathering.

Why You'll Love This Recipe

Spelt dough stays soft and lightly nutty after steaming
Aubergine roasts while the dough proofs, so no time is lost
Steamed buns reheat in 5 minutes or freeze for 2 months
The filling uses pantry sauces and just two aubergines

Cubed roasted aubergine tossed in dark hoisin glaze in a nonstick skillet with a wooden spoon

Ingredient Notes

white spelt flour: Use white (light) spelt for a soft, pale bun. Whole spelt gives a denser bun and needs 1 to 2 tsp more water. Spelt absorbs less water than wheat flour, so measure by weight.
aubergine: Choose firm, glossy aubergines (eggplants) of about 300 g each. Thick-sliced king oyster mushrooms work as a substitute.
hoisin sauce: Brands vary in sweetness and salt, so taste the glaze before tossing. Add 1 tsp extra rice vinegar if it reads too sweet.
baking powder: A small amount keeps the buns light, since spelt gluten is weaker than wheat gluten. Use an aluminum-free brand if you notice a metallic taste.
rice vinegar: It brightens the sweet glaze. Apple cider vinegar or lime juice can replace it at the same amount.

Family table with a bamboo steamer of buns, small bowls of toppings, chopsticks and cups of green tea

Prep Time 25 mins

Cook Time 12 mins

Rest Time 80 mins

Total Time 1 hr 57 mins

Cooking Method: Mixed

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Medium

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 1.60

Calories: 313

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, Vegan

Description

Folded white spelt buns steam in 12 minutes around hoisin aubergine that roasts at 220 C / 425 F first, so the filling stays sticky and the crumb stays soft.

Ingredients

Spelt buns

300 g white spelt flour
1 tsp instant yeast
1 tsp baking powder
1 tbsp sugar
1/2 tsp fine salt
165 ml warm water (about 35 C / 95 F)
2 tbsp neutral oil (1 tbsp for the dough, 1 tbsp for brushing)

Hoisin aubergine

2 aubergines (medium (about 600 g); cut into 2 cm cubes)
2 tbsp neutral oil
1/4 tsp salt
4 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 tbsp water

To fill

1/2 cucumber ((about 120 g); thinly sliced)
3 spring onions (thinly sliced)
1 tbsp sesame seeds (toasted)
chili sauce (to taste; optional)

Instructions

1
Whisk 300 g white spelt flour, 1 tsp instant yeast, 1 tsp baking powder, 1 tbsp sugar and 1/2 tsp fine salt in a 3-quart / 2.8 L mixing bowl. Add 165 ml warm water (about 35 C / 95 F) and 1 tbsp oil, and stir into a shaggy dough.
2
Knead on a lightly floured counter for 8 minutes, until the dough is smooth and slightly tacky. Return it to the bowl, cover, and rest for 60 minutes at room temperature, until puffy and about 1.5 times its size.
3
While the dough rests, heat the oven to 220 C / 425 F. Toss the aubergine cubes with 2 tbsp oil and 1/4 tsp salt, then spread them in a single layer on a 33 x 46 cm / 13 x 18 inch sheet pan. Roast for 25 minutes, turning once at 12 minutes, until the edges are golden and the centers are soft.
4
Divide the risen dough into 8 pieces of about 62 g each. Roll each into an oval about 12 x 8 cm / 5 x 3 inches, brush lightly with the remaining 1 tbsp oil, and fold in half. Set each bun on a 10 cm / 4-inch square of parchment, cover loosely, and proof for 20 minutes. Start steaming at 20 minutes even if the buns look slightly underproofed, because overproofed spelt dough sags and wrinkles in the steam.
5
While the buns proof, whisk 4 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 minced garlic cloves, 1 tsp grated ginger and 2 tbsp water in a 26 cm / 10-inch nonstick skillet. Warm over medium heat for 1 minute, add the roasted aubergine, and toss for 2 to 3 minutes, until the glaze is sticky and coats each cube.
6
Bring about 3 cm / 1 inch of water to a boil in a 28 cm / 11-inch wok or wide pot. Set a 26 cm / 10-inch two-tier bamboo steamer over it, with 4 buns on each tier and 3 cm between them. Cover and steam over medium-high heat for 10 minutes, then turn off the heat and keep the lid on for 2 minutes.
7
Open each bun gently and fill with about 3 tablespoons of hoisin aubergine. Top with cucumber slices, spring onion and sesame seeds. Serve within 10 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 313kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 2g10%
Sodium 1050mg44%
Potassium 560mg16%
Total Carbohydrate 76g26%
Dietary Fiber 8g32%
Sugars 14g
Protein 14g29%

Vitamin A 100 IU
Vitamin C 4 mg
Calcium 70 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 10 mcg
Thiamin 0.3 mg
Riboflavin 0.1 mg
Niacin 4 mg
Vitamin B6 0.3 mg
Folate 40 mcg
Phosphorus 200 mg
Magnesium 50 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Roast the aubergine during the first proof, so it adds no extra time to the timeline.
Start steaming at the 20-minute mark of the second proof, even if the buns look slightly underproofed.
Taste the glaze before tossing, since hoisin brands vary in saltiness.
Check the hoisin label to confirm it is vegan.

Keywords: spelt steamed buns, hoisin aubergine, spelt bao, vegan steamed buns, aubergine buns

Equipment

26 cm / 10-inch two-tier bamboo steamer
28 cm / 11-inch wok or wide pot
33 x 46 cm / 13 x 18 inch sheet pan
26 cm / 10-inch nonstick skillet
3-quart / 2.8 L mixing bowl
rolling pin

Tips

Use white spelt flour and measure by weight, because spelt dough that is too wet turns sticky and tears when you fold it.
Spread the aubergine in a single layer on the sheet pan, with a little space between cubes, for browned edges.
Brush each dough oval lightly with oil before folding, so the finished bun opens cleanly without tearing.
Set each bun on its own 10 cm / 4-inch square of parchment and leave 3 cm between buns in the steamer.
Fill the buns just before serving and eat within 10 minutes, so the bun stays soft and the filling stays glossy.

Variations

Swap the aubergine for thick slices of king oyster mushroom, roasted until browned and tender, for a meatier bite.
Add 1 tablespoon of chili crisp or a pinch of chili flakes to the hoisin glaze for a gentle heat.
Add quick-pickled carrot or red cabbage to each bun for acidity and crunch, which balances the sweet glaze.

Storage and Reheating

Steamed spelt buns keep in an airtight container in the refrigerator for 3 days. Let them cool completely first, so condensation doesn't make the tops sticky. Store the hoisin aubergine separately for up to 4 days.

Reheat the buns in a steamer for 5 minutes from the refrigerator, or 8 minutes from frozen. Warm the aubergine in a 26 cm / 10-inch skillet over medium heat for 3 minutes, with a splash of water if the glaze has tightened.

Freeze unfilled buns in a single layer, then bag them for up to 2 months. No thawing is needed before steaming. Fill them only after reheating.

Serving Suggestions

Fill each warm bun with about 3 tablespoons of hoisin aubergine, a few cucumber slices, sliced spring onion and sesame seeds. Serve two buns per person for a light dinner.

Put the toppings and a small bowl of chili sauce on the table, so everyone fills their own. The bun stays soft and the filling stays glossy when you eat within 10 minutes.

Miso soup or steamed bok choy rounds out the meal. Leftover aubergine also works spooned over rice the next day.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-steamed-buns-hoisin-aubergine/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!