What if I tell you that these pretty little things are not only pretty delicious but also pretty easy to make? PRETTY cool, huh?
And you know what’s even better? I didn’t even have to go grocery shopping to make them, I had all of the ingredients I used in this recipe at home. This feels as amazing as surprisingly finding the lost avocado you bought 1 1/2 weeks ago after it has gotten lost and seeing that it hasn’t gone bad yet, but actually has the perfect softness.
The kind of moment where you make a subtle body roll while saying to yourself “uuuuh yeaaaaa”
- dough roll
- dough cutter 4 inch/10 cm
- parchment paper
For The Dough
- 1 cup warm water
- 2 tbsp sugar
- 1 tbsp yeast
- 3 tbsp oil
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
For The Filling
- 2 tbsp plant-based butter
- 1 spring onion minced
- 1/2 small onion finely minced
- 2 cloves garlic finely minced
- 1 inch garlic finely minced
- 400 g oyster mushrooms finely diced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp Gochujang
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp maple syrup
- 1 spring onion finely minced
For The Dough
- Start by mixing together sugar, yeast and warm water. Stir and set aside for 10 minutes.
- In the meantime combine the rest of the ingredients for the dough. After 10 minutes, add the yeast water. Knead the dough until it comes together and is smooth.
- Take a large bowl and coat it with some oil. Now form a ball and place it into the bowl. Drizzle a little bit of oil (about 1 tsp) onto the dough ball and coat it evenly. Wrap the bowl with plastic wrap and cover it with a kitchen towel. Heat the oven to 80 F°/28 C° and place the bow into it. Let it rise there until doubled in size (for about 1 hour).
Make The Bao Buns
- Get your steamer ready: And while it's heating up, prepare the buns.
- After the dough has doubled in size: Sprinkle some flour onto your kitchen counter and place the dough ball on top. Knead it for a couple of seconds until it is smooth again.
- Take a dough roll and roll out the dough, about 1/4 inch / 0,6 cm thick.
- Take the cookie cutter and cut out the dough disks. Brush some oil onto the top and fold them in the middle. Lightly and with out a lot of pressure roll over them with your dough roll. Put each of them onto a piece of parchment paper and place into the steamer when it's ready. Steam for about 12 minutes.
- While the buns are steaming: make the filling.
For The Filling
- Take a medium bowl and add butter, ginger, garlic, onion and spring onion to it. On low medium heat sautée until tender (for about 5 minutes). Then add the oyster mushrooms. On medium heat, fry until golden brown (for about 7-10 minutes).
- In the meantime prepare the marinade: Simply mix together all of the remaining ingredients for the filling.
- When the oyster mushrooms are golden brown, add the marinade to it and continue to cook it on low medium heat, for another 10-15 minutes. When done, turn the stove to the lowest temperature and keep the pan where it is: All you do is to keep it warm while you prepare the bao buns.
Fill The Bao Buns
- When the buns are done, take them out of the steamer (careful: HOT) and fill them with the fried oyster mushrooms.
- Sprinkle some finely minced spring onion on top. Serve while hot.
2 thoughts on “Vegan Steamed Bao Buns”
The buns were very fluffy and the filling was extremely tasty and flavorful. 100% recommend!
Super happy to hear Lila! Thanks for the feedback!