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Dirt Candy’s Carrot Buns Recipe

This recipe guides you through creating vibrant vegetarian carrot buns, inspired by dim sum. It features a carrot-infused dough encasing a savory-sweet filling made from cooked carrots, aromatic ginger and garlic, and fresh, crunchy vegetables. Perfect as an appetizer or light meal, these buns offer a delightful balance of flavors and textures.
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Course lunch/dinner
Cuisine Italian
Servings 22 people
Calories 2568.5 kcal

Equipment

  • 1 Large Mixing Bowl For preparing the bun dough.
  • 1 Medium Saucepan For cooking the carrot filling base.
  • 1 Steamer Basket or Setup Essential for steaming the finished buns.
  • 1 Cutting Board and Chef's Knife For prepping vegetables and aromatics.
  • 1 Whisk and Spatula For mixing dough and stirring filling.

Ingredients
  

Main

  • 10 ounces/300 grams cake flour
  • ¾ teaspoon/3 grams baking powder
  • ¾ teaspoon/3 grams instant yeast
  • 2 tablespoons and ½ teaspoon/30 grams white sugar
  • 160 milliliters carrot juice
  • 3 ¼ teaspoons/15 grams olive oil
  • 4 cups medium diced carrots
  • 2 cups fresh carrot juice
  • ¼ cup vegetarian oyster sauce
  • 2 teaspoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons soy sauce preferably Shoyu
  • 1 teaspoon salt
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon olive oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ginger chopped
  • 1 teaspoon garlic chopped
  • 1 cup hot-house cucumbers deseeded and diced
  • ¼ cup water chestnuts chopped
  • ½ cup scallions sliced
  • ¼ cup toasted sesame seeds
  • 2 teaspoons cornstarch

Instructions
 

  • Combine cake flour, baking powder, instant yeast, and sugar in a large bowl. Gradually add 160ml carrot juice and 3¼ teaspoons olive oil, mixing until a smooth, pliable dough forms.
  • Knead the dough for 5-7 minutes until elastic. Cover and let it proof in a warm place for 1-1.5 hours, or until doubled in size.
  • While the dough proofs, prepare the filling: In a saucepan, combine 4 cups diced carrots with 2 cups carrot juice, vegetarian oyster sauce, lime juice, 1 tablespoon toasted sesame oil, soy sauce, salt, rice wine vinegar, 1 tablespoon olive oil, hot sauce, brown sugar, and 2 teaspoons cornstarch. Bring to a simmer.
  • Cook the filling over medium heat, stirring occasionally, until the carrots are tender and the sauce thickens to a glaze-like consistency. Remove from heat and let cool slightly.
  • Once cooled, stir in 1 teaspoon olive oil, 1 teaspoon toasted sesame oil, chopped ginger, chopped garlic, diced cucumbers, chopped water chestnuts, sliced scallions, and toasted sesame seeds into the carrot mixture.
  • Punch down the proofed dough and divide it into 22 equal portions. Roll each portion into a smooth ball.
  • Flatten each dough ball into a round wrapper, place a spoonful of filling in the center, and carefully pleat and seal the edges to form a bun.
  • Place the formed buns on individual squares of parchment paper. Arrange them in a steamer basket, ensuring enough space between each bun.
  • Cover the steamer and let the buns proof for an additional 20-30 minutes.
  • Steam the buns over boiling water for 10-15 minutes, or until cooked through and fluffy. Serve warm.

Notes

1. Ensure your carrot juice for the dough is fresh for the best color and flavor. Adjust the liquid slightly if needed, as cake flour can vary in absorption; aim for a soft, pliable dough. 2. For the filling, cook the diced carrots until very tender and the sauce has reduced to a thick consistency before incorporating the fresh elements like cucumbers and water chestnuts; this preserves their crunch. 3. When steaming, place buns on parchment paper squares to prevent sticking and ensure adequate space between them to allow for expansion without merging. Steaming time is crucial for fluffy buns.