Chef level


8 servings

Prep time

3 hours

Cook time

10 min

Total time

3 hours 10 min


Overall ingredients 160g BBQ Cana 4 avocados BAO buns 400g wheat flour 2 teaspoons of dry yeast 2 teaspoons of sugar 200ml warm water 2 teaspoons of vegetable oil Coleslaw salad 1 small cabbage, finely grated 2 medium carrots, finely grated 160g vegan mayonnaise 2 tbsp vinegar (e.g. apple cider vinegar) 2 tablespoons of sugar 1 teaspoon dijon mustard 1/2 teaspoon of salt 1/4 tsp black pepper Sriracha Mayonnaise 200g vegan mayonnaise 30g dijon mustard 10g of sugar 5g Himalayan salt 20g of lemon juice 30g of sriracha sauce Marinated Red Cabbage 1 small red cabbage, thin slices 60g of apple cider vinegar 60g of sugar 60g of water 1 teaspoon of salt 1/2 tsp black pepper 5-6 spices (e.g. terania, cloves or coriander)

How to prepare?

Preparation of the BAO buns
  1. Mix the flour, dry yeast and sugar in a large bowl.
  2. Gradually add the warm water while mixing the dough until it forms a soft and elastic dough.
  3. Finally, add the vegetable oil and knead the dough for a few minutes until the oil is completely mixed.
  4. Now form 60-70 gram dough balls from it and flatten them with a rolling pin, up to 0.5 cm thick cakes.
  5. Cover the dough with a bowl and let it rise for about 30 minutes until it has doubled in size.
  6. Roll out the lightly risen dough to about 0.5 cm thick paste and cut out eight circles about 10 cm in diameter.
  7. Fold the dough circles in half to form a crescent shape. Place the crescent doughs on a baking sheet.
  8. Boil water in the bottom of the steamer and place a steamer basket with the lid into the bigger steamer.
  9. Place the buns in the steamer basket, covered with kitchen paper to prevent the buns from sticking.
  10. Steam the buns over medium heat for about 10-15 minutes, or until the dough has risen slightly.
  11. Serve BAO buns immediately with warmed up BBQ Cana, Sriracha Mayonnaise, Sauerkraut, Avocado and Coleslaw salad.
Coleslaw salad
  1. Finely grate the cabbage and carrots and place them in a large bowl.
  2. Mix mayonnaise, vinegar, sugar, dijon mustard, salt and black pepper together in a small bowl until all ingredients are well mixed.
  3. Pour the sauce over the grated cabbage and carrot mixture and mix everything carefully until the vegetables are evenly coated with the sauce.
  4. Cover the bowl with cling film and place it in the fridge for at least an hour so that the spices will mix properly and the salad can cool down.
  5. Before serving, toss the salad again and add salt, pepper according to your own taste.
Sriracha Mayonnaise
  1. Mix all the ingredients in a large bowl and then leave it in a refrigerator for 1 hour.
Marinated Red Cabbage
  1. Cut the red cabbage into thin slices.
  2. Heat up water, apple cider vinegar, sugar, salt, pepper and spices in a small cooking pot over medium heat. Mix until sugar and salt are completely dissolved.
  3. Place the red cabbage in a large bowl.
  4. Pour the hot marinade over the red cabbage and mix well, making sure that the cabbage would be covered in sauce.
  5. Let the cabbage marinate at room temperature for about 1 hour.
  6. Then cover the bowl and place it in the refrigerator for at least 4 hours or preferably overnight, so that the flavours blend completely.