Vegetarian Bao Buns Recipe
Vegetarian Bao Buns are steamed and filled with sautéed mushrooms like enokis. Traditional bao buns use lard but these are vegetarian-friendly.
Prep Time15 mins
Cook Time15 mins
Rising Time1 hr
Total Time1 hr 30 mins
Easy Bao Bun Dough:
- 1/4 cup warm water
- 3/4 cup warm milk
- 2 1/2 teaspoons active dry yeast
- 2 3/4 cup bread flour
- 2 teaspoons sugar
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 3 tablespoons unsalted butter melted
Mushroom Filling + For Serving:
- 1 tablespoon olive oil
- 1/2 pound mushrooms of choice I used enoki and oyster mushrooms
- 2 green onions trimmed and sliced
- 2 garlic cloves peeled and minced
- 2 tablespoons light-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- Kosher salt to taste
- 2 teaspoons sesame seeds plus more as garnish
- 1 Persian cucumber sliced
- 1 carrot peeled and julienned
- Handful of micro greens
To Make the Bao Bun Dough:
To the bowl of a stand-up mixer, with the hook attachment, pour in the warm water, milk and active dry yeast. Allow to stand until activated and foamy, about 5 minutes.
In another medium bowl, whisk together the bread flour, sugar, salt, baking powder and baking soda.
To the stand-up mixer, slowly add the bread flour mixture. And then pour in the melted butter. Continue mixing on the lowest speed for 8 minutes. During this time, the flour should pull away from the bowl and become a cohesive dough. Remove the dough from the bowl and shape it into a ball. Return it to the bowl and cover the bowl with a clean towel. Place it in a warm place until it’s doubled in size, about 1 hour.
Punch the dough down and transfer it to a lightly floured countertop. Using a rolling pin (or wine bottle), roll it out so it’s about 1/2-inch thick. Using a 3-inch cookie cutter, stamp out as many bao buns as you can manage.
Fold the rounds over into a moon shape, like a taco. Lightly roll them using the rolling pin, flattening them slightly. Allow them to proof on the counter for about 15 minutes.
Find a saucepan or pot that fits your steam basket. Fill it with a few inches of water and place it over medium-high heat. Add a round of parchment to the bottom to the center of the steam basket (this will prevent the bao buns from sticking!).
Remove the steam basket from the saucepan or pot and add three or four bap buns. Place the top on and transfer it to the saucepan. Cook for about 5 minutes, until the bao buns are puffy and soft to the touch. Remove from the parchment and set aside. Repeat with the remaining bao buns.
Keep in a 200 degree F oven to keep them warm while you cook the rest.
To Make the Filling:
You can make this filling before you start steaming the bao buns so it’s ready to go!
To a small skillet, set over medium heat, add the olive oil. When warm, add the mushrooms and green onions. Cook until softened, about 5 to 7 minutes. Pour in the garlic, soy sauce, sesame oil and Sriracha. Give it a mix and let it cook for an additional 2 to 3 minutes. Salt to taste. Mix in the sesame seeds.
To Assemble the Bao Buns:
*If you want to use pork fat, you can directly substitute the butter for liquid pork fat.
*If you don't have a bamboo steam basket, you can use a meat rack placed atop a saucepan. Be sure to put parchment between the rack and the bao buns tho because they'll stick!
Stand-Up Mixer | Stainless Steel Bowls | Chef's Knife | Bamboo Steam Basket |
Serving: 6g | Calories: 317kcal | Carbohydrates: 47g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1045mg | Potassium: 196mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1923IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg