Vegan Steamed Bao Buns

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”

Vegan Steamed Bao Buns

What if I tell you that these pretty little things are not only pretty delicious but also pretty easy to make? PRETTY cool, huh?

Course Dinner, Lunch

Cuisine Asian-Inspired, Chinese-Inspired

Keyword Easy, Recipe, Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Author Ivy

Equipment

dough roll
dough cutter 4 inch/10 cm
Steamer
parchment paper

Ingredients

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

For Garnishing

1 spring onion finely minced

Instructions

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.
DONE

Notes

You can reheat them in the microwave. They will be good for 3 days.

Make sure to check out Ivy’s Instagram and website for more tasty recipes!

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2 thoughts on “Vegan Steamed Bao Buns”

Lila
February 3, 2021 at 3:17 am

The buns were very fluffy and the filling was extremely tasty and flavorful. 100% recommend!
1. Good Old Vegan
  February 4, 2021 at 8:18 pm
  
  Super happy to hear Lila! Thanks for the feedback!