I love making these fluffy, savory vegan bao buns—they’re soft, comforting, and filled with flavor. They look fancy, but they’re absolutely beginner-friendly once you get the hang of the folding. You’ll feel so accomplished pulling them out of the steamer!
What Makes These Bao So Special?
In our family, bao aren’t just food – they’re edible love letters. These steamed buns with their whisper-thin wrappers and generous fillings represent everything I adore about Chinese home cooking: comforting, versatile, and always made with heart.
While I’m not strictly vegan, this particular recipe – bursting with earthy shiitake mushrooms and bright bok choy – has become our household’s unexpected favorite.
Even my meat-loving husband admits they’re better than any pork bao he’s tried!
Our Bao Journey
Over the years, our kitchen has become a bao laboratory.
We’ve perfected:
- Sweet Classics: Mung Bean & Red Date Bao with a caramel-like richness
- Healthy Twists: Nutty Whole Wheat Mantou that’s surprisingly fluffy
- Festive Treats: Adorable Steamed Bunny Bao for Lunar New Year
- Crunchy Delights: Walnut-Stuffed Bao with satisfying texture
- Fragrant Treasures: Lotus Leaf Bao that unwrap like edible gifts
But this shiitake and greens combination? It’s the one we keep coming back to week after week.
Mastering Bao Folding (It’s Easier Than You Think!)
I used to be intimidated by those perfect pleats too, until I discovered these secrets:
- The Dough Matters: Properly proofed dough is elastic and easy to work with
- The Right Motion: Use your thumb as an anchor while your fingers create folds
- Practice Makes Progress: Your first few might be messy – that’s okay!
For visual learners, I’ve created a detailed “How to Fold Bao“ guide with slow-motion video tutorials that break down each step. Remember: even imperfect bao taste incredible!
Why you‘ll love this recipe
- The dough is fluffy and pillowy, with a perfect rise
- The filling is savory, fresh, and 100% plant-based
- You don’t need fancy equipment—just a pot and steamer
- Great for freezing and reheating later
- Step-by-step guidance, no guesswork
Ingredients (makes about 12 bao buns)
Dough:
- 500g all-purpose flour
- 5g dry yeast (about 1 packet)
- 270g warm water (30–35°C, warm to the touch)
- 5g sugar (optional, helps yeast activate)
Filling:
- 200g fresh shiitake mushrooms (about 8–10 pieces)
- 300g bok choy
- 50g carrot (about half a carrot)
- 10g green onion (1 small section)
- 2 slices ginger
- 30ml cooking oil
- 4g salt
- 1g white pepper
- 10ml vegetarian oyster sauce
- 1g MSG (optional)
For blanching bok choy:
- 1g baking soda
- 1g salt
Instructions
Dough preparation – the key to a soft, fluffy texture
Activate the yeast
Pour the warm water into a bowl. Add yeast and optional sugar. Stir to dissolve. Let sit for 5 minutes until fine foam appears on the surface.
Sugar feeds the yeast to speed up fermentation. Avoid hot water—it can kill the yeast.
Knead the dough
Add flour to a large mixing bowl. Slowly add the yeast water, stirring with chopsticks to form crumbles. Knead by hand into a smooth dough (about 5–8 minutes).
Note: I use instant yeast, so I add the yeast directly to the flour.
First rise
Place the dough in a bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (25–30°C) until doubled in size (about 1–1.5 hours).
Test: poke the dough with a floured finger. If the hole doesn‘t collapse or bounce back, it‘s ready.
Filling preparation – the secret to rich and light flavor
Prep vegetables
Shiitake mushrooms: Remove stems, clean, and dice into 0.5 cm cubes.
Carrot: Peel and dice the same size as mushrooms.
Bok choy: Wash and drain. Boil water, add 1g salt + 1g baking soda. Blanch bok choy for 30 seconds. Cool in ice water, squeeze dry, finely chop. Wrap in cheesecloth and squeeze out remaining water.
Baking soda keeps the greens vibrant. Too much causes a bitter taste—measure carefully.
Cook mushroom and carrot filling
Heat oil in a pan until about 60% hot (bubbles appear around a chopstick). Add green onion and ginger, stir-fry until lightly golden. Add mushrooms and carrot, stir-fry over high heat for 2–3 minutes to remove moisture and bring out aroma.
Turn off the heat. Add salt, white pepper, vegetarian oyster sauce, and optional MSG. Mix and let cool (chill in fridge to speed up).
Combine filling
Mix the cooled mushroom-carrot mix with chopped bok choy. Stir to combine.
Shaping and second proof – for thin skin and big filling
Divide dough
Take out the proofed dough and place on a floured board. Knead to remove air bubbles (about 2 minutes). Roll into a log and divide into 12 equal pieces (about 65g each).
Roll wrappers
Take one piece, knead smooth, roll into balls, flatten with your palm. Roll into a circle 8–10 cm in diameter—thicker in the center, thinner at the edges.
Wrap buns
Spoon about 30g filling in the center. Pleat and pinch closed using your right hand to pleat and your left to rotate.
Tip: Beginners can seal them as round buns or simple half-moons—just make sure they‘re sealed tightly.
Second rise
Line a steamer with parchment paper or brush with oil. Place buns inside with 2 cm spacing. Cover and let rise for 20–30 minutes until noticeably puffy and lightly springy when pressed.
Steaming – the key to a perfect, puffed bun
Cold-start steaming
Place buns in the steamer. Fill the pot with cold water. Bring to a boil over high heat (about 5 minutes), then steam for 12 minutes.
Cold water allows gentle expansion, preventing surface cracking.
Let rest before uncovering
Turn off the heat and let buns sit for 2 minutes before opening the lid.
Avoid sudden temperature drops to prevent collapsing. For larger buns, steam up to 15 minutes.
Frequently Asked Questions
Can I freeze the buns?
Yes! Steam them first, let them cool, then freeze. Re-steam or microwave to reheat.
What if I don‘t have vegetarian oyster sauce?
You can substitute with soy sauce and a tiny bit of mushroom powder or hoisin sauce for depth.
Why are my buns flat after steaming?
Usually caused by over-proofing, sudden temperature change, or opening the lid too early. Always rest after steaming.
The Best Homemade Vegan Bao Ever
Ingredients
Dough:
- 500 g all-purpose flour
- 5 g dry yeast about 1 packet
- 270 g warm water 30–35°C, warm to the touch
- 5 g sugar optional, helps yeast activate
Filling:
- 200 g fresh shiitake mushrooms about 8–10 pieces
- 300 g bok choy
- 50 g carrot about half a carrot
- 10 g green onion 1 small section
- 2 slices ginger
- 30 ml cooking oil
- 4 g salt
- 1 g white pepper
- 10 ml vegetarian oyster sauce
- 1 g MSG optional
For blanching bok choy:
- 1 g baking soda
- 1 g salt
Instructions
Dough preparation – the key to a soft, fluffy texture
- Activate the yeast
- Pour the warm water into a bowl. Add yeast and optional sugar. Stir to dissolve. Let sit for 5 minutes until fine foam appears on the surface.
- Sugar feeds the yeast to speed up fermentation. Avoid hot water—it can kill the yeast.
- Knead the dough
- Add flour to a large mixing bowl. Slowly add the yeast water, stirring with chopsticks to form crumbles. Knead by hand into a smooth dough (about 5–8 minutes).
- Note: I use instant yeast, so I add the yeast directly to the flour.
- First rise
- Place the dough in a bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (25–30°C) until doubled in size (about 1–1.5 hours).
- Test: poke the dough with a floured finger. If the hole doesn't collapse or bounce back, it's ready.
Filling preparation – the secret to rich and light flavor
- Prep vegetables
- Shiitake mushrooms: Remove stems, clean, and dice into 0.5 cm cubes.
- Carrot: Peel and dice the same size as mushrooms.
- Bok choy: Wash and drain. Boil water, add 1g salt + 1g baking soda. Blanch bok choy for 30 seconds. Cool in ice water, squeeze dry, finely chop. Wrap in cheesecloth and squeeze out remaining water.
- Baking soda keeps the greens vibrant. Too much causes a bitter taste—measure carefully.
- Cook mushroom and carrot filling
- Heat oil in a pan until about 60% hot (bubbles appear around a chopstick). Add green onion and ginger, stir-fry until lightly golden. Add mushrooms and carrot, stir-fry over high heat for 2–3 minutes to remove moisture and bring out aroma.
- Turn off the heat. Add salt, white pepper, vegetarian oyster sauce, and optional MSG. Mix and let cool (chill in fridge to speed up).
- Combine filling
- Mix the cooled mushroom-carrot mix with chopped bok choy. Stir to combine.
Shaping and second proof – for thin skin and big filling
- Divide dough
- Take out the proofed dough and place on a floured board. Knead to remove air bubbles (about 2 minutes). Roll into a log and divide into 12 equal pieces (about 65g each).
- Roll wrappers
- Take one piece, knead smooth, roll into balls, flatten with your palm. Roll into a circle 8–10 cm in diameter—thicker in the center, thinner at the edges.
- Wrap buns
- Spoon about 30g filling in the center. Pleat and pinch closed using your right hand to pleat and your left to rotate.
- Tip: Beginners can seal them as round buns or simple half-moons—just make sure they're sealed tightly.
- Second rise
- Line a steamer with parchment paper or brush with oil. Place buns inside with 2 cm spacing. Cover and let rise for 20–30 minutes until noticeably puffy and lightly springy when pressed.
Steaming – the key to a perfect, puffed bun
- Cold-start steaming
- Place buns in the steamer. Fill the pot with cold water. Bring to a boil over high heat (about 5 minutes), then steam for 12 minutes.
- Cold water allows gentle expansion, preventing surface cracking.
- Let rest before uncovering
- Turn off the heat and let buns sit for 2 minutes before opening the lid.
- Avoid sudden temperature drops to prevent collapsing. For larger buns, steam up to 15 minutes.
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