Vegan Steamed Bao Buns
Soft, fluffy, and completely plant-based, these Vegan Steamed Bao Buns are a delightful fusion of tradition and creativity. Crafted from a simple dough made with all-purpose flour, instant yeast, and unsweetened plant-based milk, these buns come together in perfect harmony with a gentle steaming process that ensures their cloud-like texture. Ideal for filling with savory vegan options like crispy tofu, pickled vegetables, or saucy hoisin mushrooms, these bao buns make the ultimate canvas for flavor-packed creations. Perfect for hosting, meal prepping, or even a cozy weeknight dinner, this recipe balances ease and authenticity while being fully vegan. With their pillowy softness and versatile serving potential, these steamed buns are sure to become a staple in your culinary repertoire!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.75 cups unsweetened plant-based milk (e.g., soy or almond)
- 2 tablespoons neutral vegetable oil
- 0.25 cups water
Instructions
In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, mix the plant-based milk, neutral vegetable oil, and water. Heat lightly until the mixture is lukewarm, around 100-110°F (37-43°C).
Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or spatula until the dough starts to come together.
Transfer the dough to a clean surface and knead by hand for 8-10 minutes until smooth and elastic. If the dough is sticking excessively, you can lightly flour the surface, but avoid adding too much flour.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Once the dough has risen, punch it down gently to release excess air. Turn it out onto a clean surface and divide it into 12 equal portions.
Roll each portion into a ball, then flatten it into a circular disc, about 4 inches in diameter.
For the traditional folded bao shape, lightly brush the center of each disc with a bit of oil to prevent sticking, then fold the dough in half and press gently to seal. Place the shaped buns on small pieces of parchment paper to prevent sticking during steaming.
Cover the buns loosely with a kitchen towel and let them rest for another 20 minutes to rise slightly.
Prepare a steamer by bringing water to a boil. Reduce the heat to medium, ensuring a steady flow of steam, and place the buns (along with their parchment paper backings) in the steamer. Ensure there’s enough space between the buns for them to expand while cooking.
Steam the buns for 10-12 minutes. Do not open the steamer during cooking, as releasing steam will affect the buns’ rise and texture.
After steaming, remove the buns and let them cool slightly. Serve warm with your favorite vegan fillings, such as crispy tofu, pickled vegetables, or hoisin mushrooms.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 33 mg | 1% | |
*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.
