Vegetarian Steamed Chicken Bao Buns
Delight in the irresistibly fluffy and flavorful experience of these Vegetarian Steamed Chicken Bao Buns—an innovative, plant-based twist on the classic dim sum favorite. Made with a pillowy, homemade bao dough, these buns are stuffed with a savory filling of plant-based chicken substitute sautéed with garlic, ginger, soy sauce, and hoisin for a delectable umami-packed bite. Perfectly steamed to tender perfection, these vegan-friendly bao buns are ideal for a snack, appetizer, or light meal. Whether you're catering to plant-based eaters or simply looking for a meatless alternative, these bao buns offer a wholesome, satisfying option that doesn't compromise on authentic taste or texture. Pair with your favorite dipping sauces and enjoy these handheld delights fresh and warm!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 3 quarters Unsweetened plant-based milk (such as soy or almond)
- 2 tablespoons Vegetable oil
- 1.5 cups Plant-based chicken substitute (shredded or chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Scallions (finely chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 cup Water
- 8 sheets Parchment paper (cut into small squares for steaming)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and baking powder.
Warm the plant-based milk to lukewarm (about 100–110°F) and add it to the dry ingredients along with 1 tablespoon of vegetable oil. Mix until a dough begins to form.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 30 seconds.
Add the plant-based chicken substitute to the skillet and stir-fry for 2–3 minutes. Then, add soy sauce, hoisin sauce, sesame oil, scallions, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and set aside to cool.
After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and flatten into a small disk about 4 inches in diameter.
Place a spoonful of the filling into the center of each disk. Carefully gather the edges of the dough and pinch them together at the top to enclose the filling, forming a bun.
Place each bun seam-side down on a square of parchment paper. Let the buns rest and rise for 15–20 minutes.
Set up a steamer and bring the water to a boil. Arrange the buns in the steamer, leaving some space between them to expand.
Steam the buns over medium heat for 12–15 minutes. Once done, remove them from the steamer and allow them to cool slightly before serving.
Serve the vegetarian steamed chicken bao buns warm. Enjoy!
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 35.0 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 476 mg | 37% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1572 mg | 33% | |
*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.
