Vegan Steamed Bao Buns with Savory Pork Filling
Delight in the irresistible charm of Vegan Steamed Bao Buns with Savory "Pork" Filling—a plant-based twist on a beloved classic. These fluffy, pillowy buns are crafted from a simple homemade dough that’s steamed to perfection, while the filling features a rich combination of shredded jackfruit and finely chopped mushrooms seasoned with soy sauce, ginger, garlic, and a hint of maple syrup for a savory-sweet balance. Whether you’re embracing vegan eating or just looking for a unique recipe, these bao buns are perfect for a snack, appetizer, or centerpiece for a meat-free feast. Serve them fresh from the steamer for a warm, comforting bite that will impress vegans and non-vegans alike!
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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 teaspoon Salt
- 1 cup Unsweetened plant milk (e.g., soy or almond)
- 2 tablespoons Neutral oil (e.g., vegetable or grapeseed)
- 1 can (14 ounces) Canned green jackfruit (drained and rinsed)
- 1 cup Cremini or shiitake mushrooms (finely chopped)
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 stalks Scallions (thinly sliced)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt.
Warm the plant milk until lukewarm (not hot) and mix it with the neutral oil. Gradually pour this into the dry ingredients.
Mix the dough until it comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Shred the drained jackfruit using your hands or a fork, removing any tough core pieces.
In a large skillet, heat sesame oil over medium heat. Add minced garlic, grated ginger, and mushrooms. Sauté for 5 minutes until softened.
Stir in the jackfruit, soy sauce, maple syrup, rice vinegar, and scallions. Cook for an additional 5-7 minutes, stirring often.
In a small bowl, mix the cornstarch with water to create a slurry. Add this to the filling mixture and cook for another 2 minutes, until thickened and well combined. Set the filling aside to cool.
After the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a ball and flatten into a 4-inch circle.
Place a spoonful of filling in the center of each circle, then pleat the edges to seal the bao. Pinch the top to secure.
Cut parchment paper into 3-inch squares and place each bun on a square to prevent sticking during steaming.
Allow the assembled buns to rise for another 15 minutes.
Set up a steamer over boiling water and steam the buns in batches for 10-12 minutes, ensuring they don't touch each other.
Carefully remove the buns from the steamer and serve hot. Enjoy your Vegan Steamed Bao Buns with Savory 'Pork' Filling!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 45.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2250 mg | 48% | |
*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.
