These light and fluffy vegan bao buns are made without any dairy or egg making them perfect for anyone following a plant based diet. Get the recipe below.
What are bao buns?
Bao buns (also known as a ‘steamed buns’ or ‘baozi’) are light, fluffy oval shaped buns that are traditionally filled with meats like sticky pork belly.The buns are incredibly soft and pillowy and a little sweeter than regular bread dough or simillar dishes like steamed dumplings.
They originate from China but you may also be familiar with Taiwanese gua bao.
How is bao bun dough made?
Bao buns are usually made with a mix of flour, yeast, sugar, baking powder, milk and oil. The sugar not only helps the yeast get to work quickly but is also what gives the dough it's slightly sweet taste.
The dough is made in the usual way with wet ingredients being incorporated with dry ingredients and then kneaded. It's a slightly sticky dough (though not a loose, wet dough) which is left to rise before being shaped and then left to rise for a second time.
How are bao buns shaped?
Shaping the buns isn't as fiddly as it first seems.
- After the dough has risen for the first time, roll it into a long sausage and then cut it into 12 equal pieces.
- Using a rolling pin roll out each piece into an oval shape about 3-4mm thick.
- Next, rub the surface of the dough ovals with a little sesame oil (this will stop them from sticking when you fold them in half). But first, take a chopstick and lay it horizontally across the centre of each oval.
- Fold the dough over then slowly pull out the chopstick.
- Repeat this with each ball of dough.
After the first couple you will be a pro!
As you finish shaping them place them on to squares of baking paper. Depending on how long you take to shape each boa bun, you may find that the first few have finished rising when you finish the shaping stage. This means you can immediately progress to steaming the buns. You will need to do this in batches in any event!
How are bao buns cooked?
As the title suggests, these buns are steamed rather than baked in the oven. It's good to bring the pan of boiling water to the boil with the first batch of bao buns already placed in the bamboo steamer. This will ensure they don't get too hot too quickly. When the next batch are ready to steam, add them in a second steamer layer on top of the first.
You will need to keep swapping out the layers of your bamboo steamer and cooking them in batches until you're done.
How to make bao buns vegan
The only ingredient that needs substituting when making a vegan version of bao buns is milk. You'll also have to choose a different filling as most traditional fillings involve meat. (But more on fillings below).
I've made these buns with a couple of different plant based milks but my preference is soy milk. It has the consistency that is most similar to cows milk and I think it gives a richer flavour to the dough.
The recipe
Vegan Steamed Bao Buns
Ingredients
- 500 g plain flour plus extra for dusting
- 25 g caster sugar plus a pinch
- 7 g fast-action dried yeast
- 200 ml warm water
- 50 ml soy milk
- 1 tablespoon sesame oil plus extra for brushing and for the bowl
Instructions
- Sift all of the dry ingredients in a large bowl and mix well.
- Mix together the warm water and soy milk then add to the dry ingredients, make a well in the middle of the dry ingredients and then pour in the wet ingredients.
- Bring the wet and dry ingredients together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until you have a smooth and springy ball of dough.
- Put the dough in a lightly oil bowl, cover oven and then leave in a warm place for 1 hour or until it has doubled in size.
- While the dough is proofing, cut out 16 squares of baking paper for the buns to sit on once shaped.
- Once rise, tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll it out into a long sausage shape (roughly 30cm in length). Cut it into 16 equal portions and shape them into small, round balls.
- Making sure that the surface is still lightly dusted with flour, roll each ball out into an oval shape.
- Brush a little bit sesame oil over the surface (to prevent the dough from sticking together) and fold it in half.
- Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 more minutes or until doubled in size again.
- Heat a large steamer over a pan of water, simmering on a medium-high heat.
- Place no more than 4 buns in each layer of the steamer and steam the buns for 8 mins until puffed up.
- Prise open and serve warm with your choice of filling.
Nutrition
Vegan bao bun fillings
You can stuff your steamed bao buns with anything you like. Here are some of my favourite "meaty" fillings:
Whichever filling you choose, I love to add in a few leaves of fresh mint or coriander, an Asian style cucumber salad and/or pickled red cabbage, perhaps even some shredded carrot!
More Asian inspired recipes
If you like this recipe, then perhaps you will enjoy some of these other recipes inspired by my time visiting Asia.
If you are new to veganism or want to find out more about transitioning to a plant based diet check out my "Go Vegan!" page for resources on key ingredients, cookbooks and substitutes for vegan baking.
Are there any dishes you'd like me to make vegan? Let me know in the comments below.
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