Vegan Bao Buns with BBQ Mushroom Filling

Bao Buns, also known as baozi, are steamed buns that are super fluffy! It’s like eating clouds! I’ve made a BBQ Mushroom filling for these.

Course Main Course

Cuisine Vegan

Prep Time 20

Cook Time 40

Resting Time 2

Total Time 3

Servings Bao Buns

Calories 138kcal

Author Elephantastic Vegan

Equipment

Ingredients

For the Bao Buns

2 ½ cups all-purpose flour
⅓ teaspoon salt
1 teaspoon instant yeast
1 teaspoon oil + more to brush the Bao Buns
⅔ cup lukewarm water

For the BBQ Mushroom Filling

10 oz mushrooms
1 yellow onion halved and sliced
2 tablespoons BBQ sauce
¼ cup fresh parsley chopped + more to sprinkle on top

US Customary - Metric

Instructions

In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
On a floured surface, roll out the dough to about ½-inch thickness. Use a wide-mouthed glass to cut out circles.
Brush the top of the bao buns with oil. Fold the Bao Buns so that the oily side is inside, place them into a steamer basket.
Steam them for 30 minutes until puffed up and fluffy.
For the filling: Break apart the mushrooms. In a pan, cook the sliced onion until translucent. Then add the mushrooms. Let it cook until the mushrooms are starting to get brown and crispy. Then add the BBQ sauce, give it a good mix, and let it cook for another 3-4 minutes. Add fresh parsley and mix again.
Once the filling is done, we can add it into steamed the Bao Buns. Sprinkle more fresh parsley on top and enjoy!

Notes

If you have leftover Bao Buns, place them in the fridge for up to 3 days or freeze them for months. Then add them to the steamer to re-steam until they are puffy and fluffy and good as new.

Nutrition