Fluffy Mushroom Steamed Buns (Vegan)

If you’re looking for a delicious and healthy alternative to meat-filled buns, these mushroom and vegetable steamed buns are perfect for you!

Filled with savory shiitake mushrooms and fresh bok choy, these buns are packed with flavor and have a wonderfully fluffy dough. Whether you’re vegan or just want to enjoy a lighter meal, these mushroom buns are satisfying and easy to make at home.

Plus, the recipe uses simple ingredients and doesn’t require any fancy equipment—just a steamer and some basic pantry staples.

Mushroom and Vegetable Buns: A Perfect Plant-Based Twist

After sharing my Steamed Beef Buns, I knew it was time to introduce a vegetable version.

The combination of mushrooms, vegetables, and dried tofu immediately came to mind for a flavorful and satisfying filling.

These Mushroom and Vegetable Buns are a perfect plant-based alternative, offering the same fluffy dough with a savory, hearty filling that’s sure to please.

A fail-proof dough

A fail-proof dough is the secret to perfect buns. I’ve shared many bun recipes, like Steamed Beef Buns, Red Bean Paste Buns, Mini Red Bean Buns, Milk Mantou, and Chinese Sugar Buns.

The key to making great buns is getting that soft, fluffy texture just right.

For this recipe, I’ve used the tried-and-tested dough from my Steamed Beef Buns.

Just follow my exact measurements and step-by-step instructions, and success is guaranteed!

I’m confident that once you master the technique for making fluffy dough, you’ll want to experiment with all kinds of different fillings!

For the filling, I use regular bok choy, which is easy to find, but feel free to swap it with other leafy greens like spinach, or napa cabbage.

Here are some other fillings you might be interested in trying:

• Black Sesame Paste
• Winter Melon Paste
• Taro Paste
• Purple Sweet Potato Paste
• Red Bean Paste

Ingredients:

For the Dough:

• 500g all-purpose flour
• 3g yeast (old dough yeast or regular yeast)
• 5g sugar
• 270g warm water (30-40°C)
• 15g corn oil

For the Filling:

• 300g bok choy (or any leafy greens)
• 200g dried tofu, or dougan(diced)
• 1 tbsp vegetable oil (for blanching bok choy)
• 1 tsp salt (for blanching bok choy)
• 10-15 shiitake mushrooms (rehydrated if dried)
• 1 tsp salt
• 1 tsp chicken powder (or light soy sauce for a vegan option)
• 1 tbsp sesame oil

Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine 500g flour, 3g yeast, and 5g sugar. Slowly pour in 270g warm water while stirring with chopsticks or a spoon until the mixture forms a shaggy dough.
2. Add 15g corn oil and knead the dough until smooth and elastic, achieving the “three shines” (smooth dough, clean hands, clean bowl).
3. Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 45-60 minutes, or until it doubles in size.

2. Prepare the Vegetables:

1. Bring a pot of water to a boil. Add 1 tsp salt and 1 tbsp vegetable oil to the boiling water. Blanch the bok choy for about 1 minute until it softens and turns bright green.
2. Remove the bok choy and immediately plunge it into cold water to stop the cooking process and preserve the color. Squeeze out any excess water, chop finely, and set aside.

3. Prepare the Mushrooms and Filling:

1. Soak the shiitake mushrooms in warm water if dried. Once rehydrated, remove the stems and finely dice the mushrooms.
2. In a pan, heat a small amount of oil over medium heat. Add the diced mushrooms and sauté for 2-3 minutes until fragrant.
3. Add the diced tofu to the pan and stir-fry with the mushrooms for an additional minute. Turn off the

Add in the chopped bok choy. Season with 1 tsp salt, 1 tsp chicken powder (or soy sauce for a vegan option), and 1 tbsp sesame oil. Stir everything together until well combined.

4. Shape the Dough:

1. Once the dough has doubled in size, transfer it to a clean surface and knead for a few minutes to remove any air bubbles.
2. Divide the dough into 20 equal portions. Roll each portion into a small ball, then flatten each ball into a round wrapper, making the center slightly thicker than the edges.

5. Fill and Shape the Buns:

1. Place about 1-2 tablespoons of filling in the center of each wrapper.
2. Gather the edges of the dough and pleat them together, pinching tightly to seal the bun. Make sure the buns are fully sealed to prevent the filling from leaking during steaming.
3. Place each bun on a small piece of parchment paper and arrange them on a steamer tray, leaving some space between each bun.

6. Second Proofing:

1. Cover the buns with a lid or a damp cloth and let them rest for 15-20 minutes to rise again. The buns should feel slightly puffy to the touch.

7. Steam the Buns:

1. Fill a steamer with water and bring it to a boil. Once the water is boiling, place the buns in the steamer, cover with the lid, and steam on high heat for 15 minutes.
2. After steaming, turn off the heat but leave the buns in the steamer for 3 minutes. This helps stabilize the buns and prevents them from collapsing when exposed to cooler air.

Carefully remove the buns and let them cool slightly before serving.

Tips:

• Dough Texture: Use warm water between 30-40°C to activate the yeast properly. Too hot or too cold water will affect the dough’s rise.
• Blanching Greens: Adding oil to the boiling water helps retain the vibrant green color of the bok choy.
• Filling Flavor: Adjust the seasoning to your taste. If you prefer a stronger flavor, feel free to add more soy sauce or sesame oil.
• Steaming: Keep the lid closed tightly during steaming to ensure the buns cook evenly.
  

  Print Pin

  Fluffy Mushroom Steamed Buns (Vegan)

  If you're looking for a delicious and healthy alternative to meat-filled buns, these mushroom and vegetable steamed buns are perfect for you!

  Course Breakfast

  Cuisine Chinese

  Prep Time 45 minutes minutes

  Resting Time 1 hour hour

  Servings 5

  Calories 497kcal

  Ingredients

  For the Dough:

  • 500 g all-purpose flour
  • 3 g yeast old dough yeast or regular yeast
  • 5 g sugar
  • 270 g warm water 30-40°C
  • 15 g corn oil

  For the Filling:

  • 300 g bok choy or any leafy greens
  • 200 g dried tofu or dougan(diced)
  • 1 tbsp vegetable oil for blanching bok choy
  • 1 tsp salt for blanching bok choy
  • 10-15 shiitake mushrooms rehydrated if dried
  • 1 tsp salt
  • 1 tsp chicken powder or light soy sauce for a vegan option
  • 1 tbsp sesame oil

  Instructions

  Prepare the Dough:

  • In a large mixing bowl, combine 500g flour, 3g yeast, and 5g sugar. Slowly pour in 270g warm water while stirring with chopsticks or a spoon until the mixture forms a shaggy dough.
  • Add 15g corn oil and knead the dough until smooth and elastic, achieving the "three shines" (smooth dough, clean hands, clean bowl).
  • Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 45-60 minutes, or until it doubles in size.

  Prepare the Vegetables:

  • Bring a pot of water to a boil. Add 1 tsp salt and 1 tbsp vegetable oil to the boiling water. Blanch the bok choy for about 1 minute until it softens and turns bright green.
  • Remove the bok choy and immediately plunge it into cold water to stop the cooking process and preserve the color. Squeeze out any excess water, chop finely, and set aside.

  Prepare the Mushrooms and Filling:

  • Soak the shiitake mushrooms in warm water if dried. Once rehydrated, remove the stems and finely dice the mushrooms.
  • In a pan, heat a small amount of oil over medium heat. Add the diced mushrooms and sauté for 2-3 minutes until fragrant.
  • Add the diced tofu to the pan and stir-fry with the mushrooms for an additional minute. Turn off the
  • Add in thechopped bok choy. Season with 1 tsp salt, 1 tsp chicken powder (or soy sauce for a vegan option), and 1 tbsp sesame oil. Stir everything together until well combined.

  Shape the Dough:

  • Once the dough has doubled in size, transfer it to a clean surface and knead for a few minutes to remove any air bubbles.
  • Divide the dough into 20 equal portions. Roll each portion into a small ball, then flatten each ball into a round wrapper, making the center slightly thicker than the edges.

  Fill and Shape the Buns:

  • Place about 1-2 tablespoons of filling in the center of each wrapper.
  • Gather the edges of the dough and pleat them together, pinching tightly to seal the bun. Make sure the buns are fully sealed to prevent the filling from leaking during steaming.
  • Place each bun on a small piece of parchment paper and arrange them on a steamer tray, leaving some space between each bun.

  Second Proofing:

  • Cover the buns with alid or a damp cloth and let them rest for 15-20 minutes to rise again. The buns should feel slightly puffy to the touch.

  Steam the Buns:

  • Fill a steamer with water and bring it to a boil. Once the water is boiling, place the buns in the steamer, cover with the lid, and steam on high heat for 15 minutes.
  • After steaming, turn off the heat but leave the buns in the steamer for 3 minutes. This helps stabilize the buns and prevents them from collapsing when exposed to cooler air.
  • Carefully remove the buns and let them cool slightly before serving.

  Video

  Nutrition

  Calories: 497kcal | Carbohydrates: 82g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 1071mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 27mg | Calcium: 130mg | Iron: 6mg