Caramelised Onion and Paneer Bao
Fluffy bao buns filled with sesame-crusted paneer and caramelised onions. This vegetarian recipe is bold, spicy, and 100% from scratch.
Servings: 6 baos
Equipment
- idli/bamboo steamer
Ingredients
Bao Buns
- 1½ cups 190g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tbsp instant yeast
- 1 tbsp sugar
- ½ cup 120ml warm water
- 1 tbsp neutral oil
Caramelised Onions
- 3 medium onions thinly sliced
- 1 tbsp butter
- 1 tbsp oil
- 1 tbsp miso paste optional
- 1 tbsp soy sauce
Sauce
- 1 tbsp gochujang or chili paste
- 1 tbsp peanut butter
- 1 tbsp maple syrup/honey/brown sugar
- ½ tbsp vinegar
- 1 tbsp chili oil
- 1 tbsp soy sauce
Sesame-crusted Paneer
- 6 paneer steaks 50–60g each, sliced
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- ¼ cup flour
- 2 tbsp cornflour
- salt & pepper
- 1/4-1/3 cup water for batter
- Oil for brushing or frying
Assembly
- 1 english cucumber sliced thinly
- 1 tbsp sesame seeds
Instructions
Bao Buns
- Activate yeast by mixing with sugar and warm water. Let bloom for 10 mins.
- In a bowl, mix flour, baking powder, and salt. Add bloomed yeast and oil. Knead until smooth.
- Proof in an oiled bowl for 2 hours or until doubled. Prep the onions, sauce and paneer in the meantime.
- Divide dough into 6–8 pieces. Shape into balls, roll each into thick ovals. Brush one side with oil and fold in half (oiled side in). Place each on parchment or lettuce leaf, cover and rest for 15–20 mins.
- Steam in a bamboo or idli steamer for 12 minutes. Let cool for 10 minutes before using. If you want to make some and freeze- read notes below
Caramelised Onions
- Heat butter and oil on medium-high. Add onions and cook until soft and slightly browned.
- Lower the heat and cook for 20–30 minutes, stirring every 5 minutes until deeply caramelised. If sticking, add 2–3 tbsp water. Once jammy and dark brown, stir in miso and soy sauce. Season with salt if needed. Let cool.
Sauce
- Whisk all ingredients until smooth and creamy. Set aside.
Sesame-crusted paneer
- Mix flour, cornflour, salt, and pepper. Slowly add ¼–⅓ cup water to make a thick pancake-like batter.
- Dip each paneer steak in batter, then coat generously with sesame seeds.
- Brush lightly with oil and air fry at 180°C (350°F) for 10–12 min or pan fry until golden and crisp.
Assembly
- To your warm bao buns, add 1 tbsp of sauce, thinly sliced cucumber, paneer steak, and 1-2 tbsp caramelised onions.
- Garnish with sesame seeds, an extra dash of chilli oil, and serve.
Notes
To freeze: You can make the bao buns in advance by steaming for 11 minutes instead of 12. Once cooled, place the bao with the parchment paper on a baking sheet and freeze for a few hours, until the bun has hardened. Once completely rock solid, you can transfer these buns to a zip lock bag to reduce space and keep for upto 2 months. To use these from frozen, steam the buns for 2-3 minutes until soft again, or microwave in a plate next to a cup of water for 1-2 minutes.
