Schezwan Paneer Bao- An Indo-Chinese fuison appetizer

Indulge in a delectable blend of flavors with my Schezwan Paneer Bao recipe! This exciting Indo-Chinese fusion appetizer seamlessly marries the bold and spicy Schezwan sauce with the irresistible tenderness of paneer, all encased within fluffy steamed bao buns. Elevate your culinary skills and impress your guests with this sensational dish that combines the best of both worlds. These soft buns filled with spicy paneer are so delicious. Baos are actually very easy to make and these schezwan paneer bao buns are worth the effort! I also have linked the recipe for a homemade schezwan sauce in the recipe notes. Follow my step-by-step guide for making the bao bun to the spicy paneer to create a harmonious balance of textures and tastes, making your dining experience truly unforgettable.

Happy Cooking!

Servings: 10-14 baos

Prep Time: 30 mins

Resting Time: 2.5-3 hours

Cooking Time: 1-1.5 hours

Total Time: 4-5 hours

Ingredients: 

Bao Buns:

• 1/4 cup warm water

• 1/4 cup +1 tbsp warm milk (not hot)

• 1/2 tbsp active dry yeast

• 2.5 tbsp sugar  

• 1 tbsp veg oil

• 1 1/3-1 2/3 cups all purpose flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• Oil to grease and brush

Schezwan Paneer:

• 350-400g paneer cut into 1-inch cubes

• 1/2 large red onion cut into about 1-inch cubes

• 1/2-1 bell pepper cut into about 1-inch cubes

• 3-4 scallions, white, and green separated

• 1 tsp salt as per taste

• 1/4 tsp white pepper

• 1 tsp chili flakes

• 1/4 tsp Ajinomoto; optional

• 1/4-1/3 cup schezwan sauce as per taste

• 2 tbsp dark soya sauce

• 1/2 tsp vinegar

• 1 tbsp red chili sauce

• 1/2 tbsp sweet chili sauce

• 2 tbsp neutral oil

Sweet Chili sauce: Optional to serve

1. In a pan on medium heat add 1/3 cup sugar, 3 tbsp chili vinegar, 1/3 cup water, 2 tbsp red wine vinegar, 1 tbsp sriracha, 1 tbsp chili flakes, 1 tsp garlic paste, 1 tsp Ginger paste, 2 tsp soy sauce and 1 tsp corn starch mix together.

2. Cook it for 4-5 mins till the vinegar evaporates and the sauce slightly thickens.

3. Let it cool and store it in an airtight container.

4. It can stay in the fridge for 3-4 months.

Directions: 

1. Bao Buns:

   1. Add warm milk, water, yeast, sugar, and oil in a bowl or stand mixer and whisk together. Let it sit for 5-10 mins to activate the yeast.

   2. Add the 1 1/3rd cup flour, baking powder, and salt and knead it together. Knead for 10-12 mins by hand and knead on medium speed in the stand mixer for about 5-8 mins till it comes together. it will be sticky while kneading with your hand so use oil on your hands to prevent sticking. If kneading by hand, I like to use a chopstick to roughly mix the dry and wet ingredients together and then start kneading by hand. While kneading add more flour if needed to bring it together. The dough should be slightly firm but will be a little sticky.

   3. Rub oil on the dough and cover and keep it for 2 hours in a warm place or in the fridge overnight. The dough should triple in size.

   4. Roll the dough out on a lightly greased surface till about 1/4th inch thick.

   5. Using a cutter, cut it in circles of the size you want. You’ll be able to get 10-14 baos out of it. You can re-roll the leftover dough and cut more baos out of it. If the dough is stiff after re-rolling let it sit for 15-30 mins then roll it out.

   6. Lightly brush the ends of the circle with oil and fold in half to form a semi circle. Lightly press the bottom of the semi circle together.

   7. Prepare a steamer by placing a parchment or filter over it and lightly greasing it.

   8. Place the shaped baos in the steamer, keeping space from each other.

   9. Keep it covered in the steamer for 30 mins till it doubles in size.

   10. Once doubled in size, put water to boil in a pan and place the steamer over it once it starts boiling.

   11. Steam for about 9-12 mins till the baos are cooked through. Take the pan off the heat and let the steamer sit in the pan covered for 2 mins.

   12. They are ready to open and fill!

2. Schezwan Paneer:

   1. Place a saute pan on medium heat. Add oil and let it heat up.

   2. Once the oil is warm add the paneer cubes to it. Let them pan-fry till both sides are golden brown. It usually takes 4-6 mins on one side then 2 mins on the other.

   3. Once golden brown, take the cubes out in a bowl and keep them aside.

   4. To the pan, add onions and bell peppers. Saute on medium-high for about 3 mins till the onions start getting translucent

   5. Add the whites of the scallions, salt, pepper, chili flakes, and Ajinomoto and mix. Cook for 1-2 mins.

   6. Add all the sauces- schezwan, red chili, soya, vinegar, and sweet chili and mix well, cooking for 1-2 mins.

   7. Add the greens of scallions and the pan-fried paneer cubes and saute for 2-3 mins till they are all evenly coated with sauce and mixed well.

3. Assembly:

   1. Open the bao buns and place the schezwan paneer inside of the buns. I put about 2 tbsp of the mixture inside each bun. you want to fill it enough but not overflow it.

   2. Garnish with scallion greens.

   3. Serve immediately with sweet chili sauce and soy sauce. I like to add some chopped green chilis to the soy sauce for a kick.

   4. Enjoy warm!

Notes/Tips:

• Bao buns-

  • Lightly brushing the buns with oil prevents them from sticking

  • Make sure you give it enough time to rest.

  • Keep space between the buns in the steamer as they almost double in size.

  • You can freeze the steamed buns for later. Freeze in an airtight container for 1-2 months.

  • You can use almond milk if you want.

• Paneer-

  • Cooking on high heat for less time keeps the veggies crunchy.

  • You can deep fry the paneer cubes if you want.

  • For a homemade Schezwan sauce recipe, click here.

  • The paneer had to be warm or it will get chewy.