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A man making a bao bun

Vegan Bao Buns with BBQ Mushroom

These BBQ Mushroom Bao Buns boast the sweet smoky flavours of the traditional char siu steamed buns but are vegan and copntain 5 vegetables.
5 from 6 votes
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Course: Dim Sum | Main
Cuisine: Chinese
Diet: Vegan
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 315kcal
Author: Amanda Logan


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


  • 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


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.


Calories: 315kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg
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