Cloud-Soft Vegan Bao Buns with Hoisin Mushroom Filling
Soft, slightly sweet steamed bao dough folds around a glossy hoisin-mushroom filling packed with umami, then tops with quick-pickled vegetables for crunch and tang. The dough comes together with standard pantry staples and steams up tender in batches. Plan for about 90 minutes total, including rise time — most of it hands-off.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Digital kitchen thermometer (for liquids)
- Stand mixer with dough hook (optional)
- Whisk
- Silicone spatula
- Rolling Pin
- Bench scraper or sharp knife
- Parchment paper, cut into 3-inch squares
- Bamboo or metal steamer with lid
- Large skillet
- Tongs
Ingredients
For the Bao Dough:
- ¾ cup unsweetened plant milk warmed to 105–110°F (40–43°C); oat or soy recommended
- 2 ¼ tsp instant yeast 1 standard packet
- 2 tbsp granulated sugar divided; half for blooming yeast, half for dough
- 2 ½ cups all-purpose flour bleached AP for the softest crumb
- 1 tsp baking powder aluminum-free preferred
- ½ tsp fine sea salt
- 2 tbsp neutral oil such as grapeseed or avocado
- 1 tsp rice vinegar for snowy-white buns and gentle tang
For the Quick-Pickled Vegetables:
- ⅓ cup rice vinegar unseasoned
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- 2 tbsp warm water
- 1 cup English cucumber, thinly sliced about 1/2 small cucumber
- 1 cup carrot, julienned or shredded from 1 medium carrot
- ½ tsp toasted sesame oil optional, for aroma
For the Hoisin Mushroom Filling:
- 1 tbsp neutral oil grapeseed or avocado
- 12 oz cremini mushrooms, finely chopped wiped clean; fine dice for meaty texture
- 2 cloves garlic, minced about 2 tsp
- 1 tbsp fresh ginger, finely grated
- 1 tbsp soy sauce low-sodium recommended
- 3 tbsp hoisin sauce choose a vegan brand (most are), e.g., Kikkoman or Lee Kum Kee
- ½ tsp Chinese five-spice powder
- ¼ tsp freshly ground black pepper
- 1 tsp cornstarch for a glossy glaze
- 1 tbsp water to make a slurry with cornstarch
- 2 pieces scallions, thinly sliced
For the Sauce:
- 2 tbsp hoisin sauce
- 1-2 tsp chili crisp adjust to heat preference
- 1 tsp fresh lime juice
- 1 tbsp warm water to loosen the sauce
For Steaming & Assembly:
- 12 pieces parchment paper squares (about 3 inches) prevents sticking
- 1 tsp neutral oil for brushing dough before folding
- ½ cup cilantro leaves lightly packed
- 1 tbsp toasted sesame seeds
- 2 tbsp extra scallions, thinly sliced for garnish
Instructions
- Bloom the Yeast (5 minutes): In a bowl, whisk the warm plant milk (105–110°F / 40–43°C) with 1 tablespoon of the sugar. Sprinkle in the instant yeast and let stand until foamy and fragrant, about 5 minutes.
- Make and Knead the Dough (8–10 minutes): In a large mixing bowl (or stand mixer), combine flour, remaining 1 tablespoon sugar, baking powder, and salt. Add rice vinegar and oil, then pour in the foamy yeast mixture. Mix until shaggy, then knead until smooth, elastic, and slightly tacky—about 8–10 minutes by hand or 6–7 minutes on medium speed. If the dough feels dry, drizzle in 1–2 teaspoons warm milk. Shape into a ball.
- First Rise (45 minutes at warm room temperature): Lightly oil the bowl, place the dough inside, cover, and proof in a warm, draft-free spot (75–85°F / 24–29°C) until roughly doubled, about 45 minutes.
- Quick-Pickle the Vegetables (10 minutes + 15 minutes marinate, done during rise): In a medium bowl, whisk rice vinegar, sugar, salt, and warm water until dissolved. Add cucumber and carrot; toss. Let marinate 15 minutes, then drain and pat dry. Drizzle with toasted sesame oil if using.
- Cook the Hoisin Mushroom Filling (8–10 minutes): Heat a large skillet over medium-high heat (about 375°F / 190°C). Add oil and mushrooms; cook, stirring occasionally, until their moisture evaporates and edges brown, 5–6 minutes. Add garlic and ginger; sauté until aromatic, 30 seconds. Stir in soy sauce, hoisin, five-spice, and black pepper. Whisk cornstarch with water, then stream in and cook until glossy and lightly saucy, 1–2 minutes. Fold in scallions and remove from heat.
- Divide and Shape the Buns (about 15 minutes, plus a 5-minute bench rest): Turn dough onto a lightly floured surface; gently deflate. Divide into 12 equal pieces and roll into smooth balls. Cover and rest 5 minutes. Working one at a time, roll each ball into a 4-inch oval. Brush the top lightly with neutral oil, fold in half to form a taco-shaped bun, and place on a parchment square.
- Second Proof (20 minutes): Arrange buns (still on parchment) in a steamer tray, leaving space to expand. Cover and proof until slightly puffy, about 20 minutes. Meanwhile, bring steamer water to a steady simmer (212°F / 100°C).
- Steam (10 minutes per batch × 2): Wrap the steamer lid with a clean towel to prevent condensation drips. Steam buns over a steady simmer for 10 minutes per batch. Turn off heat and wait 2 minutes before opening the lid to keep the tops smooth. Transfer to a warm plate and repeat with remaining buns.
- Assemble and Serve (5 minutes): Gently open each warm bun, spoon in the hoisin mushrooms, add a tangle of pickled vegetables, and drizzle with the chili-hoisin sauce. Finish with cilantro, sesame seeds, and extra scallions. Serve immediately—soft, steamy, and fragrant.
Notes
Michelle’s Tips:
- Flour Choice: Bleached all-purpose yields the softest, whitest buns. If using unbleached AP, add 1 teaspoon extra oil for tenderness.
- Texture Tuning: A slightly tacky dough = softer buns. If it’s sticky, dust with 1–2 teaspoons flour; avoid over-flouring.
- Speedy Proof: Proof in a switched-off oven with the light on (around 85°F / 29°C) for more consistent results.
- Make it Soy-Free: Use coconut aminos instead of soy sauce and choose a soy-free hoisin.
- Add-Ons: For extra heft, fold in 1/2 cup finely diced water chestnuts to the filling for a juicy crunch.
- No Steamer? Place a metal rack in a wide pot, add 1–2 inches water, and cover. Or use a skillet with 1/2 inch water and an inverted heatproof plate as a stand.
- Mortar & Pestle Alt: If you like a spicy drizzle, mash chili crisp with a touch of sugar and lime in a mortar; a small bowl and spoon works too, though texture will be looser.
Serving Suggestions:
Plate the buns in a bamboo steamer for rustic elegance. Aim for a palette of soft white buns, glossy mahogany mushrooms, emerald cilantro, and orange flecks of carrot—aromas of warm spice and sesame should meet you at the table. Pair with lightly salted edamame or a crisp smashed-cucumber salad and pour a chilled jasmine tea or a dry Riesling.Culinary Context:
Gua bao, often called “Taiwanese hamburgers,” trace roots to Fujian cuisine. This plant-based interpretation keeps the spirit—pillowy bread and punchy fillings—while celebrating mushrooms for their deep umami. I fell in love with bao in a Taipei night market; that memory guides the balance of sweet hoisin, bright pickles, and whisper-soft dough here.Optional Advanced Instructions:
- Overnight Dough: After the first knead, refrigerate tightly covered up to 18 hours. Bring to room temp 45 minutes before shaping. This deepens flavor and improves softness.
- Freeze for Later: Steam buns just 6 minutes, cool, then freeze. Re-steam from frozen for 6–8 minutes to serve.
- Parallel Workflow: While the first rise happens (45 minutes), make pickles (10 minutes prep + 15 minutes marinate) and prep the filling ingredients; cook the filling during the second proof.
Timing:
- Prep Time: 1 hour 35 minutes
- Cook Time: 30 minutes
Nutrition
Calories: 589kcalCarbohydrates: 97gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1211mgPotassium: 796mgFiber: 7gSugar: 22gVitamin A: 5788IUVitamin C: 5mgCalcium: 225mgIron: 6mg
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