Vegan Chicken Bao
Delight your taste buds with these fluffy and flavorful Vegan Chicken Bao, a plant-based twist on the beloved Chinese steamed bun. Featuring a pillowy homemade dough, these bao are generously stuffed with savory vegan chicken strips, infused with the aromatic flavors of soy sauce, ginger, garlic, and hoisin sauce. The buns are steamed to perfection, creating a soft, airy texture that pairs beautifully with the fresh crunch of cucumber slices and the vibrant aroma of cilantro garnish. Ideal for a comforting snack, appetizer, or light meal, this recipe is a must-try for those seeking vegan street food-style indulgence. Perfect for family dinners or impressing guests, these bao are as much fun to make as they are to eat. Whether you’re a seasoned chef or new to plant-based cooking, this step-by-step guide ensures delicious success every time!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Sugar
- 2.5 teaspoons Instant yeast
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Vegetable oil
- 8 oz Vegan chicken strips
- 3 tablespoons Soy sauce
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Hoisin sauce
- 2 Scallions, chopped
- 1 teaspoon Sesame oil
- 0.5 Cucumber, thinly sliced
- 0.25 cup Cilantro leaves, for garnish
Instructions
In a large bowl, mix the flour, sugar, and instant yeast.
Dissolve the salt and baking powder in warm water. Slowly add this mixture to the dry ingredients, stirring until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Add vegetable oil and knead again until the oil is fully incorporated.
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 doubled in size.
While the dough is rising, prepare the filling. In a skillet over medium heat, add vegan chicken strips, soy sauce, minced ginger, minced garlic, and hoisin sauce. Cook for 5-7 minutes until the strips are thoroughly coated and heated through. Add scallions and sesame oil, stir, and remove from heat.
Once the dough has risen, punch it down and transfer it back to the floured surface. Divide into 12 equal portions.
Roll each portion into a ball, then flatten it into a 4-inch circle using a rolling pin.
Place a spoonful of the vegan chicken filling in the center of each circle. Gather the edges towards the center and twist to seal.
Place each filled bao onto a piece of parchment paper. Allow them to rest for 15 minutes.
Prepare a steamer and bring water to a boil. Place the bao in the steamer, ensuring they don't touch each other. Cover and steam for about 15 minutes.
Remove the lid carefully to avoid water dripping on the buns. Let them cool slightly before serving.
Serve the bao garnished with thin cucumber slices and cilantro leaves. Enjoy!
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 110 mg | 2% | |
*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.
