Soy-Free Steamed Bao Buns with Vegetable Filling

Soft, pillowy, and bursting with a colorful medley of vegetables, these Soy-Free Steamed Bao Buns are a delightful twist on a classic Chinese favorite. Perfectly handcrafted from a tender homemade dough, these bao buns are stuffed with a savory filling of carrots, cabbage, zucchini, and aromatic ginger and garlic, all kissed with a hint of rice vinegar for a zesty balance. Designed for those seeking soy-free options without sacrificing flavor, this recipe is ideal for plant-based palates and perfect for gatherings or weeknight dinners. Each fluffy bun is steamed to perfection, delivering a light, airy bite every time. Serve them warm as an appetizer, snack, or even as the centerpiece of your meal for a crowd-pleasing treat that’s both comforting and uniquely satisfying. Keywords: soy-free bao buns, steamed vegetable buns, homemade bao buns, plant-based Chinese recipes.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 10

Ingredients

• 3 cups all-purpose flour
• 2.25 teaspoons instant yeast
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 1 cups warm water
• 2 tablespoons neutral oil (e.g., avocado or sunflower oil)
• 1 carrot, finely diced
• 1 cup cabbage, finely shredded
• 0.5 cup zucchini, finely diced
• 2 green onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil (optional for flavor)
• 0.25 teaspoons salt (for filling)
• 0.25 teaspoons black pepper
• 1 teaspoon rice vinegar

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt.

Step 2

Add the warm water and oil to the dry ingredients, mixing until a dough forms.

Step 3

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Step 4

Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-1.5 hours or until doubled in size.

Step 5

While the dough is rising, prepare the filling. Heat a skillet over medium heat and add a small amount of oil.

Step 6

Sauté the garlic and ginger for 1-2 minutes until fragrant. Add the carrots, cabbage, and zucchini to the pan.

Step 7

Cook the vegetables for 4-5 minutes until softened and any liquid has evaporated.

Step 8

Stir in the green onion, sesame oil (if using), salt, pepper, and rice vinegar. Allow the mixture to cool completely.

Step 9

Once the dough has doubled in size, punch it down and divide it into 10 equal pieces.

Step 10

Roll each piece into a smooth ball, then use a rolling pin to flatten into a circle about 4-5 inches in diameter.

Step 11

Place 1-2 tablespoons of the vegetable filling in the center of each dough circle. Gather and pinch the edges together to seal the bun.

Step 12

Place each bun seam-side down on a small piece of parchment paper.

Step 13

Prepare a steamer and allow the buns to rise for another 20 minutes while the water heats up.

Step 14

Steam the buns in batches for 10-12 minutes until puffed and cooked through.

Step 15

Remove the buns from the steamer and let cool slightly before serving. Enjoy warm!

Nutrition Facts

Serving size	(1131.6g)

Amount per serving	% Daily Value*
Calories	1885.5

Total Fat 37.4g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2301.5mg	0%
Total Carbohydrate 346.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 52.2g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 226.5mg	0%
Iron 19.5mg	0%
Potassium 1583.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.7%

Protein: 9.6%

Carbs: 72.7%