Vegetarian Chinese Steamed Pork Buns (Baozi)
Experience a delightful twist on a classic favorite with these Vegetarian Chinese Steamed Pork Buns (Baozi). Fluffy, pillowy dough encases a savory plant-based filling made with rehydrated textured vegetable protein (TVP), shiitake mushrooms, grated carrots, and an umami-rich blend of soy sauce, hoisin, and oyster mushroom sauce. Perfectly seasoned with garlic, ginger, and sesame oil, these wholesome buns capture the essence of traditional baozi while offering a vegetarian alternative that's just as satisfying. Ideal as an appetizer, snack, or main dish, this recipe is perfect for those looking to explore meat-free Asian-inspired cuisine. Plus, they’re steamed to perfection, making them light and melt-in-your-mouth delicious. Whether you're hosting a dinner party or meal prepping for the week, these vegetarian baozi are guaranteed to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 250 milliliters Warm water
- 2 grams Salt
- 5 grams Baking powder
- 30 milliliters Vegetable oil
- 100 grams Textured vegetable protein (TVP) granules
- 200 milliliters Hot water
- 30 milliliters Soy sauce
- 15 milliliters Oyster mushroom sauce
- 10 milliliters Sesame oil
- 15 grams Minced garlic
- 15 grams Minced ginger
- 50 grams Chopped green onions
- 50 grams Grated carrots
- 100 grams Chopped shiitake mushrooms
- 30 milliliters Hoisin sauce
Directions
Step 1
Begin by making the dough. In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, salt, and baking powder. Add the yeast mixture and vegetable oil.
Step 3
Knead the dough for about 10 minutes until smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for 1-2 hours or until doubled in size.
Step 4
Meanwhile, prepare the filling. Rehydrate the TVP granules by soaking them in hot water for 10 minutes. Drain and squeeze out excess water.
Step 5
In a skillet over medium heat, add sesame oil, garlic, ginger, and green onions. Cook for 2 minutes until fragrant.
Step 6
Add the chopped shiitake mushrooms, grated carrots, and rehydrated TVP to the skillet. Stir in soy sauce, oyster mushroom sauce, and hoisin sauce. Cook for 5-7 minutes until the mixture is well combined and heated through.
Step 7
Punch down the risen dough and divide it into 16 equal pieces. Shape each piece into a ball and then roll it into a circle about 10 cm in diameter.
Step 8
Place about 1 tablespoon of the filling into the center of each dough circle. Gather the edges of the dough and pleat to seal, pinching the top to close.
Step 9
Line a steamer basket with parchment paper. Place the buns seam side up, leaving space between them to expand. Cover with a lid and let rest for 10 minutes.
Step 10
Bring water to a boil in the steamer. Steam the buns over boiling water for 15 minutes. Turn off the heat and let rest for 5 more minutes before opening the lid.
Step 11
Serve the steamed buns warm as a delicious appetizer or main dish.
Nutrition Facts
| Serving size | (1468.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2893.0 |
| Total Fat 44.4g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 21.6g | |
| Cholesterol 1.0mg | 0% |
| Sodium 3422.8mg | 0% |
| Total Carbohydrate 505.2g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 70.1g | |
| Protein 116.2g | 0% |
| Vitamin D 154IU | 0% |
| Calcium 374.4mg | 0% |
| Iron 35.4mg | 0% |
| Potassium 3339.5mg | 0% |
Source of Calories