Vegetarian Steamed Bao Buns with Savory Pork Filling
Soft, fluffy, and bursting with flavor, these Vegetarian Steamed Bao Buns with Savory “Pork” Filling are proof that plant-based doesn’t mean sacrificing indulgence. Made with pillowy homemade bao dough, these buns are stuffed with a rich, umami-packed filling of plant-based ground meat, soy sauce, hoisin, sesame oil, garlic, ginger, and tender veggies like carrot and green onion. Perfectly steamed to achieve their signature light and airy texture, these buns are an irresistible fusion of traditional techniques and modern vegetarian creativity. Whether you’re serving them as an appetizer, snack, or part of a meal, these bao buns are sure to impress vegans and meat-eaters alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 150 milliliters Warm water
- 2 tablespoons Vegetable oil
- 200 grams Plant-based ground meat (e.g., Beyond Meat or similar)
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Green onions, chopped
- 50 grams Carrot, finely grated
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for filling slurry)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and granulated sugar.
Step 2
Slowly add the warm water and vegetable oil to the dry ingredients, mixing until a soft 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 lightly-oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 5
While the dough is rising, prepare the filling. Heat a skillet over medium heat and add the plant-based ground meat.
Step 6
Stir in the soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Cook for 4–5 minutes until the mixture is fragrant and heated through.
Step 7
Add the grated carrot and chopped green onions to the skillet. Stir and cook for another 2 minutes.
Step 8
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet and mix well. Cook for an additional 1–2 minutes until the filling thickens. Remove from heat and let cool.
Step 9
After the dough has risen, punch it down and knead briefly. Divide it into 12 equal portions and roll each into a ball.
Step 10
Flatten each ball into a disc about 3 inches in diameter, keeping the edges thinner than the center.
Step 11
Place a tablespoon of the filling in the center of the disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun.
Step 12
Place each bun on a small square of parchment paper to prevent sticking.
Step 13
Set up a steamer and bring water to a boil. Place the buns (still on the parchment squares) in the steamer basket, leaving space between them to expand.
Step 14
Steam the buns over medium heat for 12–15 minutes until fluffy and cooked through.
Step 15
Remove the buns from the steamer and let cool slightly before serving. Enjoy warm!
Nutrition Facts
| Serving size | (891.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.6 |
| Total Fat 76.4g | 0% |
| Saturated Fat 17.0g | 0% |
| Polyunsaturated Fat 23.2g | |
| Cholesterol 1.0mg | 0% |
| Sodium 2855.9mg | 0% |
| Total Carbohydrate 290.4g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 37.7g | |
| Protein 73.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 288.2mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 1308.5mg | 0% |
Source of Calories