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Vegetarian Bao Buns

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Vegetarian Bao Buns are soft, fluffy steamed buns filled with a savory mixture of mushrooms, cabbage, carrots, garlic, and ginger. These satisfying meatless buns are delicious served warm with soy sauce, chili oil, or your favorite dipping sauce.

Ingredients

  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons vegetable oil
  • 1 tablespoon vegetable oil, for the filling
  • 2 cups finely chopped mushrooms
  • 1 1/2 cups finely shredded cabbage
  • 1 medium carrot, grated
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground white or black pepper

Instructions

  1. Combine the flour, sugar, instant yeast, baking powder, and salt in a large mixing bowl. Add the warm water and 2 tablespoons vegetable oil and stir until a rough dough forms.
  2. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover, and leave in a warm place for 60–90 minutes, or until roughly doubled in size.
  4. While the dough rises, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown.
  5. Add the cabbage and carrot and cook for another 3–4 minutes. Stir in the green onions, garlic, and ginger and cook for about 1 minute.
  6. Add the soy sauce, hoisin sauce, sesame oil, rice vinegar, cornstarch, and pepper. Cook briefly until the vegetables are tender and the filling is no longer watery. Transfer to a bowl and cool completely.
  7. Gently press the air from the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a round wrapper approximately 4–5 inches across, keeping the center slightly thicker than the edges.
  8. Place about 1 1/2 tablespoons of cooled filling in the center of each wrapper. Bring the edges toward the center, pleating as you go, and pinch firmly to seal.
  9. Place each bun on a small square of parchment paper. Cover the shaped buns and let them rest for 15–20 minutes.
  10. Bring water to a gentle simmer in a steamer. Arrange the buns inside with enough space between them to expand and steam for 10–12 minutes.
  11. Turn off the heat and leave the steamer covered for 2–3 minutes before gradually opening the lid.
  12. Serve the bao buns warm with soy sauce, chili oil, hoisin sauce, or a soy-and-rice-vinegar dipping sauce.

Notes

  • Add pan-fried crumbled or finely diced firm tofu for extra protein.
  • A combination of shiitake, cremini, and oyster mushrooms provides deeper mushroom flavor.
  • Add chili garlic sauce, crushed red pepper, fresh chili, or chili crisp for extra heat.
  • Finely chopped water chestnuts can be added for extra crunch.
  • Bok choy, zucchini, bell peppers, or finely chopped broccoli can be substituted or added to the filling.
  • Store cooked bao in an airtight container in the refrigerator for up to 3–4 days.
  • Steamed and cooled buns can be frozen for about 2 months and reheated directly from frozen in a steamer.
  • For the softest reheated bao, steam until heated through. Individual buns can also be microwaved under a slightly damp paper towel.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-bao-buns/