Vegan Steamed Bao Buns with Vegetable Filling

Soft, fluffy, and bursting with flavor, these Vegan Steamed Bao Buns with Vegetable Filling are a plant-based twist on the beloved Asian street food classic. Made with a pillowy homemade dough, these buns are filled with a savory medley of julienned carrots, shredded cabbage, and earthy shiitake mushrooms, enhanced by aromatic garlic, ginger, and a touch of soy sauce. Perfectly steamed to achieve their signature airy texture, they make for a delightful snack, appetizer, or light meal. Garnish with sesame seeds and chopped scallions for an extra pop of flavor and freshness. Whether you're hosting a dinner party or indulging in a personal cooking adventure, these vegan bao buns are a show-stopping addition to any menu!

Nutriscore Rating: 77/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 3 cups All-purpose flour
• 1 tablespoon Instant yeast
• 2 tablespoons Sugar
• 1 teaspoon Baking powder
• 1.25 cups Unsweetened plant-based milk (e.g., soy or almond)
• 2 tablespoons Neutral oil (e.g., vegetable or sunflower)
• 1 medium Carrot, julienned
• 1.5 cups Cabbage, shredded
• 1 cup Shiitake mushrooms, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 2 tablespoons Optional toppings: sesame seeds and chopped scallions

Directions

Step 1

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

Step 2

Gradually add the plant-based milk and neutral oil to the dry ingredients. Mix until a dough forms.

Step 3

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

Step 4

Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

Step 5

Meanwhile, prepare the vegetable filling. Heat a skillet over medium heat and add a teaspoon of sesame oil.

Step 6

Sauté the garlic and ginger for 30 seconds until fragrant.

Step 7

Add the julienned carrot, shredded cabbage, and chopped shiitake mushrooms. Cook for 5-6 minutes, stirring occasionally.

Step 8

Mix the soy sauce, cornstarch, and water in a small bowl. Add this mixture to the cooked vegetables and stir until the filling thickens slightly. Set aside to cool.

Step 9

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball.

Step 10

Using a rolling pin, flatten each ball into a 4-inch circular disk. Place a spoonful of the cooled vegetable filling in the center of each disk.

Step 11

Pinch the edges of the dough together to seal the filling inside, forming a bun shape.

Step 12

Cut parchment paper into 8 small squares and place each bun on a square to prevent sticking during steaming.

Step 13

Allow the prepared buns to proof for an additional 15 minutes.

Step 14

Set up a steamer with boiling water. Steam the buns in batches for 12-14 minutes, ensuring they are not overcrowded in the steamer basket.

Step 15

Carefully remove the steamed bao buns and garnish with sesame seeds and chopped scallions (if desired). Serve warm.

Nutrition Facts

Serving size	(1255.6g)

Amount per serving	% Daily Value*
Calories	2096.7

Total Fat 56.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1888.9mg	0%
Total Carbohydrate 347.3g	0%
Dietary Fiber 25.6g	0%
Total Sugars 39.4g
Protein 55.6g	0%

Vitamin D 510.0IU	0%
Calcium 652.4mg	0%
Iron 21.9mg	0%
Potassium 2273.7mg	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: 24.1%

Protein: 10.5%

Carbs: 65.4%