Vegetarian Chicken Bao Buns
Fluffy, savory, and utterly satisfying, these Vegetarian Chicken Bao Buns bring plant-based deliciousness to the classic steamed bun. Perfectly soft and pillowy bao dough encases a rich, flavorful filling made with plant-based chicken, soy sauce, hoisin sauce, and aromatic ginger and garlic. With just the right dash of sesame oil and fresh scallions, each bite bursts with umami goodness. These homemade buns are steamed to perfection, offering that signature light and airy texture, making them an ideal appetizer, snack, or main dish for vegetarian and vegan food lovers. Whether you're hosting a party or craving a comforting treat, these bao buns are sure to impress!
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 8 grams Baking powder
- 50 grams Granulated sugar
- 180 ml Warm water
- 30 ml Vegetable oil
- 5 grams Salt
- 200 grams Plant-based chicken
- 30 ml Soy sauce
- 20 ml Hoisin sauce
- 10 ml Sesame oil
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 2 stalks Chopped scallions
- 50 ml Vegetable broth
Instructions
1. In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, granulated sugar, and salt.
2. Slowly add the warm water and vegetable oil into the flour mixture while stirring, until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
5. While the dough is rising, prepare the filling by heating sesame oil in a skillet over medium heat.
6. Add minced garlic and grated ginger to the skillet, sauté for about 1 minute or until fragrant.
7. Stir in the plant-based chicken, soy sauce, hoisin sauce, and vegetable broth. Cook for 5-7 minutes until the mixture is well incorporated and heated through.
8. Remove from heat and mix in the chopped scallions. Set the filling aside to cool.
9. Once the dough has risen, punch it down to release excess air and divide it into 8 equal portions.
10. Roll each portion into a small ball and flatten it into a round disc using a rolling pin.
11. Place about one tablespoon of the chicken filling in the center of each disc, then gather the edges to the top and twist to seal the bao.
12. Place the filled bao buns on individual squares of parchment paper and let them rest for 15 minutes.
13. Prepare a steamer and steam the bao buns for 12-15 minutes until they are fluffy and fully cooked.
14. Carefully remove the bao buns from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 58.3 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1397 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.
