If you love dumplings like I do you are going to love these vegan bao buns. Beside being completely delicious with they are a fund weekend cooking project the whole family can get in on.
Weekend Yum Cha is something of a family tradition in our little brood. Ever since the Husband and I were dating we've frequented our local Chinese restaurant for the soft, plump dumplings sitting prettily in their bamboo baskets. These days we are a party of three and while the Elf isn't terribly adventurous she loves the BBQ pork steamed buns. So, I've created a vegan version with these Vegan Bao Buns with BBQ Mushroom.
What is a Bao Bun?
A bao bun or steamed bun or baozi (包子) is a soft round bun traditionally filled with BBQ pork or meats.
Funnily, calling these bao buns is incorrect -bao means bun, so it’s like saying ‘bun bun’. Traditionally they are called gua bao but as their popularity has spread so has the name bao buns. So 'bun buns' it is!
Different to a dumpling, the bao dough is light, fluffy and more bread-like. You can buy plain bao buns from some Asian grocers but, if you're feeling adventurous, you can make your own.
Making the Dough
These vegan bao buns with BBQ mushrooms have been a long time coming with the idea bouncing around my internal kitchen for almost a year. While I loved the thought of these little guys I was a little daunted; I wanted to get the traditional cloud-like dough just right.
After a few mis-fires I ended up using this recipe from the Woks of Life as a base. These wonderfully thoughtful bloggers included a folding tutorial video, bless their socks. It is incredibly useful to dumpling novices such as myself.
Turns out, the dumpling dough is super simple to make. While it takes a while to proof and there is kneading involved (great for the arms), it's super easy and something the kids can help with too.
How to Make Bao Buns
With the dough sorted and my doubts assuaged, the filling was a piece of cake. A deliciously smoky, sweet mushroom filled cake. This filling is amazing. If you weren't inclined to make the traditional dough, this filling will work in a grilled wonton wrapper or simply spooned on to a steaming bowl of rice.
For those who love the warming and wonderful BBQ flavours of traditional char siu pork but want a vegetable alternative - this is it. Finely sliced mushrooms, red onion, celery, carrot and kale combined in a sweet, slightly smoky soy, hoisin and five spice sauce. This filling is mouth-watering.
I am the first to admit my dumpling (baizo*) pleating technique is not going to win me any culinary awards but I am giving my self a commendation for effort. At the end of the day these vegan steamed buns were a fun project and something I have always wanted to try. Plus, anytime spent with the Elf in the kitchen is time well spent to me.
* Another useful folding video thanks to Chinese Sichuan Food
One could argue these steamed buns are quite the effort to get the Elf to eat her vegetables. Perhaps. I've been told this phase in her dining life is just that, a phase, a cry for attention, a blip. That may be so but that doesn't mean we stop trying. My thinking is that food is our earliest introduction to new cultures and new experiences. I want her to embrace the different, be brave in her choices and try new things. For me that cannot begin early enough and I can't think of a safer or better place to start that journey than in my kitchen.
These BBQ mushroom vegan bao buns are everything I wanted them to be. An added bonus is that when I don't have time to make the dough I can quickly enjoy those wonderfully authentic filling flavours on a bed of rice. The mushroom and vegetable filling is ready in no time and is so ridiculously good.
Enjoy.
Make This Recipe
Vegan Bao Buns with BBQ Mushroom
Ingredients
For the Bao Dough
- 1 teaspoon active dry yeast
- ¾ cup luke-warm water
- 2 cups all-purpose flour or bao flour
- 1 cup cornstarch or corn starch
- 3 tablespoon raw sugar I used golden caster sugar
- ¼ cup sunflower vegetable oil
- 2 ½ teaspoon baking powder
Filling
- 1 tablespoon peanut or vegetable oil
- 1 small red onion finely diced
- 1 stick celery finely diced
- 1 carrot peeled and finely diced
- 2 garlic cloves finely chopped
- ¼ teaspoon five-spice powder
- 1 tablespoon Chinese cooking wine
- 2 tablespoon tamari or soy sauce
- 1 teaspoon red miso
- 1 tablespoon maple syrup
- 1 tablespoon hoisin sauce
- 3 cups mushrooms finely sliced (I used button and shiitake)
- 1 cup finely sliced black kale de-veined and sliced in to thin ribbons
Instructions
For the Bao Dough
- To make the dough, dissolve the yeast in the warm water in a bowl and sit in a warm place for 5 minutes or until completely dissolved and starting to bubble.
- Sift the flour and cornstarch and add it to the yeast mixture along with the sugar and oil.
- Beginning with a spoon combine the ingredients until they come together.
- Using clean hands knead the dough inside the bowl before turning it out on to a clean surface to knead.
- Continue kneading until the dough forms a smooth ball (around 10-12 minutes).
- Place the dough in a large clean bowl, cover with a damp cloth or cling wrap and rest for 2 hours in a warm place. The dough will double in size.
- After 2 hours, add the baking powder to the dough mixture (add a little water if needed) and knead again to combine thoroughly.
- Form in to a ball again and rest for another 15 minutes.
For the BBQ Mushroom Filling
- While the dough is resting the first time, heat oil in a wok or frypan.
- Add the onion, celery and carrot and cook for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Add the Chinese five spice and stir through.
- Add cooking wine.
- Add the tamari, red miso, maple, and hoisin sauce.
- Finally, add the mushrooms and kale and cook for two minutes or until just cooked.
- Take off the heat and set aside to cool.
- Cut 10 12cm x 12cm squares of baking paper or parchment.
- When the dough has rested a second time, roll it out into a long log shape.
- Cut the log in to 10 equal portions. Working one at a time, press each portion down with your palm in to a disc.
- Roll out the disc to palm size round making the outer edges thinner than the middle.
- With the disc in your palm, spoon a tablespoon of the filling in to the centre.
- Following the video (the link is in the above post) fold the edges up and pleat the dough until the top comes together. Twist to finish.
- Repeat with the other dough portions placing each one on it's own piece of parchment.
- Bring a ¼ pot of water to the boil and place a bamboo steamer on top being careful to make the sure the water doesn't touch the steamer base.
- Place the dumplings in the steamer and cook on a high heat for 12 minutes.
- Serve immediately.
Nutrition
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Malia says
Would subbing the red miso for white miso make a substantial difference in the flavor profile of these? Thanks!
Amanda says
Hi Malia, red miso has a deeper, more robust flavour but white miso will still you a nice depth. Add it, taste it and then add a little more if you think it needs it. It will taste different (white miso is sweeter) but I'm thinking it will still be pretty delicious. If you only have shiro (white miso) go with that. Pick up some red miso on your next shopping trip. 😉
Cat says
I made these last night and they were a hit! I was cooking completely blind as I have never even eaten a bao bun or made a dough. My dough turned out slightly brown. I think because I used coconut sugar. I made them a bit thick so the first bite was all dough. The filling is dreamy! I love this recipe and had a great time experimenting with it. My next batch will be even better. Thank you for the creative deliciousness!!!!
Amanda says
Hey Cat, thanks so much for taking the time to write. I am so happy you enjoyed the recipe - I love making these, they are so fun. I've been known to just make the filling and serve with with rice. So good!
Jacob says
Can you make these ahead of time and resteam them to bring them back up to temperature?
Amanda says
You can freeze bao buns for easy dinners later on. Simply steam all of the bao as instructed. Line them up on a baking tray with a little parchment square on the bottom of each bun. Allow them to cool and then freeze them for 1-2 hours on the tray before tipping them into a resealable bag. Date and label the bag. You can reheat the bao straight from frozen with the little square parchment attached. Just pop a few into your steamer and steam for 5-8 minutes until hot in the middle.
You can also re-heat them back up to temperature - I would refrigerate them after the first steaming though if there is going to be a bit of time between cooks.The filling is already cooked so there is no issue there. Just steam them as instructed until in they are hot in the middle. Having said that, it may be more before time effective for you to make the stuffed bao buns and pop them in the fridge, covered without steaming. They will keep pretty well for 2 to 3 days refrigerated and you can steam as you need.
I hope that helps, Jacob. 🙂
Ariel M says
Would i be able to use regular kale instead of black kale?
Amanda says
Absolutely, Ariel. You could even use finely chopped baby spinach or chard. No worrie. 🙂
Cat says
I used Napa cabbage and it was great!
Emmy says
Buns With BBQ Mushroom, My baby loved this food , Thank you so much Logan.
Amanda says
Emmy, I'm so sorry I missed this. I am so happy your family enjoyed the bao buns. I hope you are all keeping safe and healthful. x
Ella Anne Smith says
Is the oil in the dough 100% necessary?
Amanda says
Hi Ella Anne,
Most recipes have oil to help keep the buns tender and help prevent sticking however, I did find an oil-free recipe here: https://www.youtube.com/watch?v=UJxw3_fwXI4
So, no. Not 100% necessary 🙂
Happy cooking!
Village Bakery says
Great recipe, Logan! Even my kids loved eating these!
Amanda says
That makes me so happy! I am so glad your kids like them. I am always trying toe create recipes the whole family can eat. Thanks for letting me know.
Dannette says
What is maple? Is it maple syrup?
Amanda says
Yes,maple syrup. I'll fix that, right now. Thank you!
Fatima says
These buns are amazing! I've tried other 'traditional' recipes and none are as fluffy or as easy to make, my boyfriend swears that these remind of his favorite meat char siu buns.
The only change I make to the recipe is to add slightly more hoisin sauce and five-spice, and some cooked rice noodles for an interesting texture.
Don't hesitate in trying this recipe out!!
Amanda says
I am so glad they worked out for you! And the noodles sound great. Thanks for letting me know.
Karly says
These are AWESOME! I've never tried these, but you're truly inspiring me with these pictures. The perfect new addition to the dinner menu!
Amanda says
Hi Karly, thanks so much! I hope they are a hit with your family. I love these little dumplings and could eat the filling all day long. Take care and thanks for stopping by.
britabritnell says
omg these look so good! I've never made steamed buns at home but I want to soon! I'll start with this recipe 🙂
Amanda says
Thanks Brita! I held off making these for ages but they are so easy. And Yum! Let me know if you make them. Thanks for the lovely comment.
Lis @ The Fare Sage says
Stunning! We love Yum Cha too and I've always wanted to have a go at steamed buns. You've inspired me! And as for that incredible looking and sounding mushroom filling........ divine!
Amanda says
Thanks lovely Lis. I love this recipe - I am so glad I finally pulled up my straps and had a go at the dough. It really is so easy! x