Eggplant Stuffed Fluffy Buns

A medium-difficulty recipe for 10 large buns with a total time of 2 hours and 40 minutes, featuring a fluffy dough and a savory eggplant filling.

Ingredients

• 400g All-Purpose Flour (about 3 and 1/4 cups)
• 5g Instant Yeast (about 1.5 teaspoons)
• 25g Granulated Sugar (2 tablespoons)
• 210ml Warm Water (about 7/8 cup, kept at 38°C to 43°C)
• 15ml Neutral Baking Oil (1 tablespoon, plus extra for coating the bowl)
• 4g Baking Powder (1 teaspoon)
• 3g Fine Sea Salt (1/2 teaspoon)
• 500g Chinese or Italian Eggplant (about 2 medium eggplants), diced into small 1/2-inch cubes
• 5g Salt (1 teaspoon) for sweating
• 4 cloves Garlic, finely minced
• 15g Fresh Ginger (1 tablespoon), finely grated
• 3 stalks Green Onions (Scallions), finely chopped (whites and greens separated)
• 15ml Toasted Sesame Oil (1 tablespoon)
• 30ml Soy Sauce (2 tablespoons)
• 5ml Dark Soy Sauce (1 teaspoon)
• 20g Hoisin Sauce (1 tablespoon)
• 5g Cornstarch dissolved in 15ml (1 tablespoon) cold water

Instructions

1. Activate Yeast & Mix Dough: Dissolve sugar and instant yeast into warm water. Let sit for 5 to 7 minutes until frothy. In a large bowl, whisk flour, baking powder, and salt. Pour in activated yeast mixture and oil. Stir until a shaggy dough forms.
2. Knead & First Proof: Knead dough vigorously for 8 to 10 minutes by hand (or 5 minutes in a stand mixer) until smooth, elastic, and not tacky. Shape into a ball. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
3. Prep & Sweat the Eggplant: Toss diced eggplant with 1 teaspoon of salt in a colander. Let sit for 15 minutes. Rinse thoroughly under cold water, then squeeze hard in a clean kitchen towel to express water.
4. Cook the Eggplant Filling: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Sauté garlic, ginger, and green onion whites for 1 minute. Add eggplant and stir-fry on high heat for 5 to 6 minutes until edges are golden and softened. Reduce heat to medium, add soy sauce, dark soy sauce, and hoisin. Cook for 2 minutes. Stir in cornstarch slurry and cook for 1 minute until glossy. Fold in green onion greens and sesame oil. Cool completely.
5. Divide & Shape the Buns: Punch down risen dough and knead for 2 minutes. Roll into a log and slice into 10 equal pieces (about 65g each). Roll each into a ball, then flatten into a 4.5-inch circle with thinner edges. Place 2 tablespoons of cooled filling in the center.
6. Pleating & Second Proof: Gather edges over filling, pleat in a circular motion, and pinch firmly at the top to seal. Place on parchment paper in steamer baskets with 2 inches of space between. Cover and rest for 20 minutes.
7. Steam to Perfection: Bring a large pot of water to a rolling boil. Steam buns continuously for 15 minutes over high heat. Turn off heat and do not open the lid for 5 minutes to prevent deflation.

Notes

Pro-Tip on Eggplant Moisture: If your eggplant filling is warm or too wet when shaping, it will dissolve the dough from the inside out, causing tears or flat spots. Always ensure the filling is completely cool—or even chilled—before building your buns.