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    Home » International Vegetarian » Vegan Bao Buns

    Steamed Bao Buns Recipe with Pulled Jackfruit filling

    Published: Jan 25, 2021 · Modified: Jan 18, 2022 by Pavani · 12 Comments

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    Vegan Bao buns are steamed yeast breads that are soft and fluffy. These are easy to make and absolutely delicious.

    Traditionally these are made with meat filling. But my vegan version has a spicy & sweet pulled jackfruit filling and crunchy vegetables. These are great to serve for lunch or snack.

    Blue plate with veggie filled vegan bao bun

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    Table of contents

    • About the Recipe
    • Steamed Bao
    • Ingredients
    • Instructions
      • Make the dough
      • Make the filling
      • Make Bao Buns
      • Steam the buns
    • How to Serve Vegan Bao Buns
    • Expert Tips
    • FAQ
    • You might also like
      • Few more vegan recipes to try
    • Recipe Card

    About the Recipe

    We are starting a new week of blogging marathon today and my theme for this week is ‘Steamed dishes’. I rarely make steamed dishes except for idli, of course. So I wanted to try a few different dishes this week. First up is this soft and fluffy Chinese veggie bao buns.

    'Bao' literally means 'package' in Chinese. So I am assuming these buns are packaging for the fillings. Also I have a feeling that the translation into bao buns is probably grammatically incorrect (just like chai tea). But I'll go with it because that is how I've seen them being called.

    To make these bao recipe vegan, I used a spicy-sweet jackfruit filling that is flavored with hoisin sauce. This is my vegetarian/ vegan take on the traditional meat/ pork filling. Check the 'Tips' section for more ideas.

    Steamed Bao

    These vegan steamed buns look hard to make but are in fact are quite easy. There are 2 ways of making these Chinese bao:

    • The buns are stuffed with the filling and then steamed. This type needs practice - the pleating to enclose the filling is a little tricky. I have tried my hand at it but they did not turn out good.
    • The second and more easy way is to make the buns that are shaped as folded flatbread (like a Mexican chalupa) and then steamed. Filling can be placed in the middle later and eaten as a sandwich.
    Baking tray with a steamed buns and the toppings and fillings

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Dough for bao is very basic and needs only 6 ingredients:

    • Flour - generally all purpose flour is used, but you can add whole-wheat flour to add some fiber and nutrition.
    • Instant Yeast or Active Dry Yeast - If using instant yeast, then no need to proof it, but with active dry yeast, it needs to be proofed before adding to the other ingredients.
    • Sugar
    • Oil
    • Water
    • Salt
    Ingredients needed for the dough - details in recipe card.

    Filling: Filling of these veggie bao buns is savory and delicious with the addition of Chinese flavors. Here's what you need:

    • Jackfruit - I buy young green jackfruit in brine. I have seen frozen as well, but never used it myself.
    • Hoisin sauce, soy sauce (preferably, low sodium), chili-garlic sauce, rice vinegar and maple syrup.
    • Fresh ingredients - green onions, ginger and garlic
    Ingredients needed to make vegan jackfruit filling - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make steamed bao buns:

    Make the dough

    In a large mixing bowl, combine flour, yeast, sugar and salt. Add warm water and mix and knead until a smooth, pliable dough forms. This takes about 6~8 minutes with a stand mixer or about 10~12 minutes by hand.

    Step by step photos of dry ingredients added to a bowl and mixed with water and oil until smooth dough forms

    Add more water, if needed. Place the dough in a lightly greased bowl, cover and set aside to rise for 1~2 hours. Dough should double in volume.

    I used my Instant Pot on yogurt setting for the dough to proof.

    Make the filling

    Drain and rinse jackfruit well. Then jackfruit it into bite size pieces and use a fork to separate the pieces.

    Canned jackfruit drained, rinsed, cut into bite size pieces and shredded

    Heat oil in a pan, add the ginger and garlic and cook for 30 seconds or until aromatic. Stir in the green onions and cook for 2 more minutes.

    Add the drained jackfruit along with hoisin sauce, soy sauce, vinegar, maple syrup, chili sauce and salt. Mix well and add some water. Bring the mixture to simmer and cook for 4~5 minutes. Taste and adjust the seasoning. Turn off the heat and set aside until ready to use.

    Green onions, ginger, garlic sautéed in oil and cooked with shredded jackfruit and sauces

    Make Bao Buns

    It is time to shape the veggie bao buns: Gently deflate the dough and divide the dough into 8 equal piece. Roll each piece into an oval that is ¼" thick.

    Risen dough divided into equal size balls

    Place a small parchment paper in the middle and fold the oval in half. Parchment paper will prevent the dough from sticking to itself while steaming.

    Place the prepared buns on a parchment lined plate. Cover and set aside to rise for 30~40 minutes or until the buns are quite puffy.

    Shaping the bao buns by rolling them into ovals and folding them half with a parchment paper in the middle

    Steam the buns

    While the bao are resting, get the steamer ready. Depending on how big your steamer basket is, you might have to steam in batches. I use a bamboo steamer and place it in a large wok. You can also use a large saucepan and a steel steamer basket.

    Pour 1~2 cups of water into the wok or a large saucepan and bring to a simmer on high heat.

    Line the steamer basket with parchment paper. Make holes in the parchment with a sharp knife for the steam to escape.

    Arrange the buns on the parchment paper. Do not overcrowd and make sure that they do not touch each other. Cover with the lid and steam for 10~12 minutes.

    Steaming the buns in bamboo steamer

    Buns are ready when they are firm to touch and are not sticky. Let the buns cool for 5~10 minutes before removing them from the steamer. Repeat with the remaining dough.

    How to Serve Vegan Bao Buns

    Once all the buns are steamed and ready, stuff them with the delicious jackfruit filling. Then top with crunchy shredded cabbage, grated carrot, roasted peanuts and chili sauce. Serve right away. These little sandwiches are very tasty and very addictive.

    My picky daughter ate hers with Nutella. I guess that can be considered as a sweet bao. So just about anything goes in these buns - sky is the limit for the fillings.

    Hand holding steamed bun filled with jackfruit and veggies

    Expert Tips

    • These vegan bao buns can be made into whole wheat bao. Use up to 1 cup of whole wheat flour in the recipe.
    • Instant Pot is great to use for proofing the dough. Lightly spray the inner pot with cooking spray and place the dough in it. Cover with a glass lid. Set instant pot on 'Yogurt' mode for 1½~2 hours. Check after 1½ hours and let it rise longer if needed.
    • Make sure to add enough water in the wok while steaming. The bottom rim of the steamer basket must touch the water.
    • Here are a few veg bao bun filling ideas:
      • Baked tofu
      • Mushroom - use it instead of jackfruit in this recipe
      • Cooked cabbage, carrot, broccoli
      • Baked or cooked cauliflower
    • Leftover buns can be frozen well wrapped in the freezer for up to 2 months. Microwave them until heated through before serving.

    FAQ

    How to you know that the bao have ready after steaming?

    Bao buns should be firm when touched and should not be sticky. They should also expand in size a little.

    Can bao buns be pan fried?

    Yes, bao buns can be pan fried instead of steamed. But it that case, it is best to enclose the filling in the middle and made a round bao instead of folded one.

    Can bao buns be frozen?

    Yes steamed bao can be frozen in a freezer safe bag for up to 2 months. Simply warm them in the microwave until heated through and use as desired.

    You might also like

    Here are a few more steamed dishes that you might want to try:

    • Idli with Idli Rava | Tips to make soft idli in Cold Weather
    • Instant Pot Steamed Date Pudding (Eggless Recipe)
    • 21 Delicious Steamed Dishes
    • Mizoram -- Chhum Han (Steamed Mixed Vegetables)

    Few more vegan recipes to try

    • Brown rice - vegetable bowl
    • Indian style spinach bok choy stir fry
    • Caribbean coconut rice
    • Sesame tofu asparagus stir fry
    • Jackfruit masala curry
    • Thai split pea soup
    • Vegan Venezuelan arepas
    Veggie Bao buns

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Vegan Bao Bun

    Vegan Bao Buns

    Vegan Bao buns are steamed little breads stuffed with spicy & sweet jackfruit fruit and crunchy veggies. They are great for lunch or snack.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 3 hrs 45 mins
    Course: bread, sandwich
    Cuisine: Chinese
    Servings: 8 Buns

    Ingredients

    For the Dough:

    • 2½ cups All purpose flour
    • 2 teaspoons Instant Yeast
    • 1 teaspoon Salt
    • 1 teaspoon Sugar
    • 1 tablespoon Oil
    • ¾~1 cup Lukewarm Water

    For the Filling:

    • 15 oz. can of Jackfruit, rinsed and drained (about 2~3 cups)
    • 1 tbsp Oil
    • 1" piece Ginger, grated
    • 2~3 Garlic cloves, finely minced
    • 3~4 Green Onions, chopped (or use 3tbsp finely chopped onion)
    • 2 tablespoons Hoisin Sauce
    • 1 tablespoon Soy sauce
    • 1 tablespoon Rice vinegar
    • 1 teaspoon Maple syrup
    • 2 teaspoon Chili garlic sauce (adjust as per taste preference)
    • To taste Salt
    • ¼ cup Water

    To Serve:

    • As needed Cabbage, thinly sliced (I used broccoli slaw)
    • As needed Carrot, grated
    • As needed Green Onions, chopped
    • As needed English Cucumber, thinly sliced
    • As needed Cilantro, chopped
    • As needed Roasted Peanuts, chopped

    Instructions

    Make the Dough:

    • In a large mixing bowl, combine flour, yeast, sugar and salt. Add warm water and mix and knead until a smooth, pliable dough forms. This takes about 6~8 minutes with a stand mixer or about 10~12 minutes by hand.
    • Add more water, if needed. Place the dough in a lightly greased bowl, cover and set aside to rise for 1~2 hours. Dough should double in volume.

    Make the filling:

    • Drain and rinse jackfruit well. Then jackfruit it into bite size pieces and use a fork to separate the pieces.
    • Heat oil in a pan, add the ginger and garlic and cook for 30 seconds or until aromatic. Stir in the green onions and cook for 2 more minutes.
    • Add the drained jackfruit along with hoisin sauce, soy sauce, vinegar, maple syrup, chili sauce and salt. Mix well and add water. Bring the mixture to simmer and cook for 4~5 minutes. Taste and adjust the seasoning. Turn off the heat and set aside until ready to use.

    Make Chinese Bao:

    • Gently deflate the dough and divide the dough into 8 equal piece. Roll each piece into an oval that is ¼" thick.
    • Place a small parchment paper in the middle and fold the oval in half. Parchment paper will prevent the dough from sticking to itself while steaming.
    • Place the prepared buns on a parchment lined plate. Cover and set aside to rise for 30~40 minutes or until the buns are quite puffy.
    • While the bao are resting, get the steamer ready. Depending on how big your steamer basket is, you might have to steam in batches.
    • Pour 1~2 cups of water into the wok or a large saucepan and bring to a simmer on high heat.
    • Line the steamer basket with parchment paper. Make holes in the parchment with a sharp knife for the steam to escape.
    • Arrange the buns on the parchment paper. Do not overcrowd and make sure that they do not touch each other. Cover with the lid and steam for 10~12 minutes.
    • Buns are ready when they are firm to touch and are not sticky. Let the buns cool for 5~10 minutes before removing them from the steamer. Repeat with the remaining dough.

    To Serve:

    • Once all the buns are steamed and ready, stuff them with the delicious jackfruit filling. Then top with crunchy shredded cabbage, grated carrot, roasted peanuts and chili sauce. Serve right away. These little sandwiches are very tasty and very addictive.

    Video

    Notes

    • These can be made into whole wheat bao. Use up to 1 cup of whole wheat flour in the recipe.
    • Instant Pot is great to use for proofing the dough. Lightly spray the inner pot with cooking spray and place the dough in it. Cover with a glass lid. Set instant pot on 'Yogurt' mode for 1½~2 hours. Check after 1½ hours and let it rise longer if needed.
    • Make sure to add enough water in the wok while steaming. The bottom rim of the steamer basket must touch the water.
    • Here are a few vegetarian bao filling ideas:
      • Baked tofu
      • Mushroom - use it instead of jackfruit in this recipe
      • Cooked cabbage, carrot, broccoli
      • Baked or cooked cauliflower
    • Leftover buns can be frozen well wrapped in the freezer for up to 2 months. Microwave them until heated through before serving.

    Nutrition

    Serving: 1Bao | Calories: 252kcal | Carbohydrates: 48g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 552mg | Potassium: 158mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      December 26, 2018 at 4:13 pm

      Omg, vegan chinese bao buns thats tremendous. Am surprise to see how prefectly you have prepared these vegan bao buns. Now you are tempting me to make some soon.

      Reply
    2. Srividhya Gopalakrishnan

      December 27, 2018 at 1:23 pm

      Never steamed buns before. This looks amazing and very inviting too.

      Reply
    3. Suma Gandlur

      December 29, 2018 at 7:11 pm

      Those buns look like soft pillows and would be a great base for any filling.

      Reply
    4. harini

      December 31, 2018 at 6:36 pm

      Interesting filling with jack fruit Pavani. Sounds very filling and very neatly done.

      Reply
    5. Gayathri Kumar

      January 03, 2019 at 4:48 am

      This version of Bao is superb Pavani. With those delicious stuffing, it looks super inviting.

      Reply
    6. Sandhya Ramakrishnan

      January 10, 2019 at 11:01 pm

      I have been wanting to buy a bamboo steamer for a long time and now I am even more tempted to buy one soon. The recipe looks fabulous.

      Reply
    7. Veena Krishnakumar

      January 18, 2019 at 9:30 am

      Never have steamed the buns before. Looks totally inviting

      Reply
    8. Chef Mireille

      January 24, 2019 at 12:02 am

      wow - I am impressed beyond belief - though I have made bao many times I usually buy the store bought bao buns - you are making me think I should make the buns myself next time!

      Reply
    9. Priya Srinivasan

      February 16, 2019 at 1:36 pm

      The first pic didnt allow me to read the recipe, OMG pavani, love how you have styled them, they are literally calling me to pick them up!!!!
      lovely buns, yumm filling and splendid styling!!

      Reply
    10. Swati

      February 21, 2019 at 6:48 pm

      It's been along time that I want to try steamed bao buns.. is bamboo steamer essential for these buns?? Can I steam these in our traditional steamer that comes with idli maker?? these look so tempting and love that any kind of filling can go into these!!

      Reply
    11. Natalie

      February 21, 2020 at 7:10 am

      5 stars
      I stumbled onto this recipe last week as I was looking some easy lunches to pack to my lunchbox. I finally made the recipe yesterday. It was delicious. Perfect flavors and super easy to make. Thanks.

      Reply
    12. Leslie

      February 21, 2020 at 9:40 am

      You're right, these do look easy! I'm loving this savory-sweet combination! Can't wait to give this a try!

      Reply

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