Vegetarian Steamed Bao Buns with Savory Pork Filling
Discover the perfect blend of traditional Asian-inspired flavors with these Vegetarian Steamed Bao Buns featuring a savory plant-based pork filling. This recipe reinvents the classic steamed bun using a soft, pillowy dough paired with a flavorful filling made with plant-based ground meat, infused with soy sauce, hoisin, sesame oil, garlic, and ginger. Enhanced with vibrant carrots and green onions, this dish caters to vegetarians while capturing the rich, umami taste of the original pork recipe. Perfect for an appetizer, snack, or even a meal, these bao buns are steamed to perfection for a fluffy texture and are easy to assemble with step-by-step instructions. Whether entertaining guests or craving comfort food, these bao buns are a delicious way to enjoy a meatless twist on a Chinese street food favorite.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 150 milliliters Warm water
- 2 tablespoons Vegetable oil
- 200 grams Plant-based ground meat (e.g., Beyond Meat or similar)
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Green onions, chopped
- 50 grams Carrot, finely grated
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for filling slurry)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and granulated sugar.
Slowly add the warm water and vegetable oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
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 it doubles in size.
While the dough is rising, prepare the filling. Heat a skillet over medium heat and add the plant-based ground meat.
Stir in the soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Cook for 4–5 minutes until the mixture is fragrant and heated through.
Add the grated carrot and chopped green onions to the skillet. Stir and cook for another 2 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet and mix well. Cook for an additional 1–2 minutes until the filling thickens. Remove from heat and let cool.
After the dough has risen, punch it down and knead briefly. Divide it into 12 equal portions and roll each into a ball.
Flatten each ball into a disc about 3 inches in diameter, keeping the edges thinner than the center.
Place a tablespoon of the filling in the center of the disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun.
Place each bun on a small square of parchment paper to prevent sticking.
Set up a steamer and bring water to a boil. Place the buns (still on the parchment squares) in the steamer basket, leaving space between them to expand.
Steam the buns over medium heat for 12–15 minutes until fluffy and cooked through.
Remove the buns from the steamer and let cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 37.7 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1308 mg | 28% | |
*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.
