Vegetarian Steamed Pork Baos
Delight your taste buds with these Vegetarian Steamed "Pork" Baos, a meatless spin on the beloved Chinese street food classic. Featuring a fluffy, pillowy homemade bao dough paired with a savory filling of shiitake mushrooms, crumbled tofu, and a rich blend of soy sauce, hoisin, garlic, and ginger, this recipe perfectly mimics the umami-packed flavors of traditional pork buns—without the meat. A cornstarch slurry adds a luscious thickness to the filling, ensuring every bite is bursting with flavor. Perfect for vegans and vegetarians alike (with a plant-based milk option available), these baos are steamed to tender perfection, making them an irresistible appetizer, snack, or even main course. Whether you're hosting a dinner party or looking to elevate your meat-free menu, these veggie-packed buns are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Sugar
- 2.25 teaspoons Instant yeast
- 0.75 cup Warm water
- 0.25 cup Milk (or plant-based milk for vegan option)
- 2 tablespoons Vegetable oil
- 8 pieces Shiitake mushrooms (fresh or rehydrated dried)
- 0.5 block Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 2 stalks Green onions (chopped)
- 1.5 teaspoons Cornstarch
- 2 teaspoons Water (for cornstarch slurry)
Instructions
In a large bowl, mix together all-purpose flour, sugar, and instant yeast.
Combine warm water, milk, and vegetable oil, then slowly add to the dry ingredients while stirring.
Knead the dough for 8-10 minutes until it is smooth and elastic. Cover with a damp towel and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Finely chop the shiitake mushrooms and crumble the tofu into small pieces.
Heat sesame oil in a pan over medium heat. Add mushrooms, tofu, ginger, garlic, and green onions. Cook for 5-7 minutes until fragrant and slightly browned.
Mix in soy sauce and hoisin sauce, then make a cornstarch slurry by mixing cornstarch and water. Add the slurry to the filling mixture and cook for 1-2 minutes until thickened. Remove filling from heat and let it cool.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten into a 4-inch circle.
Place a small spoonful of the filling in the center of the dough circle. Gather the edges and pinch them to seal the bun. Twist slightly to ensure it's closed, and place the bun seam-side down on a parchment paper square.
Repeat until all the buns are filled and shaped. Let them rest for 15-20 minutes.
Set up a steamer with boiling water. Steam the buns in batches (avoid overcrowding) for 12-15 minutes.
Remove the buns from the steamer and let them cool slightly before serving. Enjoy your vegetarian steamed 'pork' baos!
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 52.6 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 474 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1508 mg | 32% | |
*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.
