Vegan Steamed Bao Buns with Vegetable Filling
Discover a delightful fusion of taste and texture with these Vegan Steamed Bao Buns with Vegetable Filling—a plant-based take on the beloved Asian classic. These fluffy, pillowy soft buns are made from scratch with simple pantry staples like all-purpose flour, plant-based milk, and yeast, and are filled with a flavorful medley of sautéed shiitake mushrooms, carrots, and cabbage, seasoned with soy sauce, garlic, and ginger. Perfectly steamed to airy perfection, these baos are ideal for a light lunch, dinner, or as an impressive appetizer. Garnish with sesame seeds and scallions for added flair and pair them with your favorite dipping sauce for a meal that's as satisfying as it is wholesome. Vegan, versatile, and bursting with umami, this recipe will elevate your homemade dumpling game!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1.25 cups Unsweetened plant-based milk (e.g., soy or almond)
- 2 tablespoons Neutral oil (e.g., vegetable or sunflower)
- 1 medium Carrot, julienned
- 1.5 cups Cabbage, shredded
- 1 cup Shiitake mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Optional toppings: sesame seeds and chopped scallions
Instructions
In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and baking powder.
Gradually add the plant-based milk and neutral oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Meanwhile, prepare the vegetable filling. Heat a skillet over medium heat and add a teaspoon of sesame oil.
Sauté the garlic and ginger for 30 seconds until fragrant.
Add the julienned carrot, shredded cabbage, and chopped shiitake mushrooms. Cook for 5-6 minutes, stirring occasionally.
Mix the soy sauce, cornstarch, and water in a small bowl. Add this mixture to the cooked vegetables and stir until the filling thickens slightly. Set aside to cool.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball.
Using a rolling pin, flatten each ball into a 4-inch circular disk. Place a spoonful of the cooled vegetable filling in the center of each disk.
Pinch the edges of the dough together to seal the filling inside, forming a bun shape.
Cut parchment paper into 8 small squares and place each bun on a square to prevent sticking during steaming.
Allow the prepared buns to proof for an additional 15 minutes.
Set up a steamer with boiling water. Steam the buns in batches for 12-14 minutes, ensuring they are not overcrowded in the steamer basket.
Carefully remove the steamed bao buns and garnish with sesame seeds and chopped scallions (if desired). Serve warm.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 36.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 647 mg | 50% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1418 mg | 30% | |
*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.
