Bao Buns
These vegan bao buns are my little pockets of joy, especially when I feel like treating myself to something special on a quiet Sunday afternoon.
I first stumbled upon these when I was trying to recreate a cherished memory from a trip to a bustling market in Taipei.
The key, I've discovered, is using a bit of extra love when kneading the dough—it makes them fluffy enough to float away!
This recipe means a lot to me because it's my way of bringing a slice of that vibrant experience back home.
Plus, there's something so satisfying about watching them steam up and knowing they're filled with plant-based goodness.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're avoiding gluten, no worries! I've swapped in a gluten-free flour blend before, just tweak the water a bit until it feels right.
Tips & Notes
- •I like to knead the dough until it feels like a soft pillow that springs back slightly when poked.
- •For the fluffiest buns, let them rise in a warm spot—my kitchen windowsill works wonders.
- •I keep any extras in a bamboo steamer, which seems to keep them perfectly pillowy even the next day.
Recipe Variations
- •If I have leftover jackfruit, I'll toss it in for a pulled 'pork' vibe—so tasty!
- •Sometimes I add a pinch of five-spice powder to the dough for a subtle, aromatic twist.
Storage & Freezing
Store leftover bao buns in an airtight container in the refrigerator for up to 3 days. Reheat them in a steamer or microwave before serving.
Frequently Asked Questions
Can I freeze bao buns?
Yes, you can freeze the steamed bao buns. Let them cool completely, then store them in an airtight container or a freezer bag for up to 3 months. Re-steam them for a few minutes to heat them up.
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These vegan bao buns are my little pockets of joy, especially when I feel like treating myself to something special on a quiet Sunday afternoon.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the sifted all-purpose flour, baking powder, sugar, and salt. Mix well.
- 2
In a separate bowl, combine the warm non-dairy milk and vegetable oil. Slowly add the wet mixture to the dry ingredients, stirring until a dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour.
- 4
While the dough is resting, prepare the filling. In a skillet over medium heat, add a splash of water or vegetable broth and the chopped mushrooms.
- 5
Cook the mushrooms for about 5 minutes until softened, then add the grated carrot and chopped green onion. Stir-fry for another 3-4 minutes.
- 6
Add soy sauce, sesame oil, and cornstarch (if using) to the vegetable mixture and cook for an additional minute until combined. Remove from heat and let cool.
- 7
After the dough has rested, divide it into 12 equal pieces and roll each piece into a ball. Flatten each ball into a disc about 4 inches in diameter.
- 8
Place a spoonful of the mushroom filling in the center of each disc, then fold the edges over the filling and pinch them together to seal.
- 9
Prepare a steamer basket or a pot with a steaming rack, and bring water to a boil. Place the bao buns in the steamer, making sure they are not touching, and steam for 15-20 minutes.
- 10
Once steamed, remove the bao buns and serve warm with additional soy sauce or dipping sauce of your choice.
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