I’m so excited to share this Pan-fried Vegan Bao Buns with Vegetable Filling Recipe with you because it’s one of those dishes that feels fancy but is surprisingly easy to make at home. When I first tried these baos, I was amazed by how the crispy pan-fried bottoms paired with the soft, fluffy dough and savory veggie filling created a little bite of joy in every mouthful. These buns work perfectly as a snack, appetizer, or even for a cozy plant-based dinner.
What makes this Pan-fried Vegan Bao Buns with Vegetable Filling Recipe truly special is the harmony of textures and flavors — a slight crunch from pan-frying, tender steamed dough, and a rich, umami-packed vegetable filling that’s bursting with freshness. You’ll love how versatile it is, too; it’s a wonderful way to sneak in all your favorite veggies in one delicious bite. Plus, making bao buns at home is way more satisfying (and budget-friendly) than ordering takeout!
Why You’ll Love This Recipe
- Fluffy Yet Crispy: The pan-frying creates a golden-crisp bottom while the steamed dough stays soft and pillowy.
- Loaded with Veggies: The delicious vegetable filling is a fantastic way to get your greens in a fun, flavorful way.
- Perfect for Sharing: These baos make a great finger food or party appetizer that always gets gobbled up quickly.
- Beginner-Friendly: I simplified the dough and filling prep so you can feel confident making bao buns even if you’ve never tried before.
Ingredients You’ll Need
The ingredients for this Pan-fried Vegan Bao Buns with Vegetable Filling Recipe come together beautifully and are easy to find. Using fresh veggies and smoked tofu adds great flavor, but you can customize the filling according to what you have on hand.
- Warm Water: Activates the instant yeast and sets the foundation for soft dough – make sure it’s not too hot to avoid killing the yeast.
- Instant Yeast: Essential for the fluffy texture; don’t skip it unless you try the yeast-free dough alternative.
- Sugar: Just a little to feed the yeast – optional but helps with rise and browning.
- All-purpose Flour: The main dough ingredient, provides structure and chewiness.
- Sesame Oil: Adds a beautiful nutty aroma when frying the filling.
- Leek: Brings a mild oniony sweetness to the filling and pairs well with cabbage and carrots.
- White Cabbage: A classic crunchy filler that retains a bit of bite after cooking.
- Carrot: Adds natural sweetness and color.
- Red Bell Pepper: For vibrant color and subtle sweetness.
- Garlic: Provides aromatic depth – freshly minced works best.
- Smoked Tofu: Gives a smoky, meaty texture; mushrooms work great too if you want a different twist.
- Soy Sauce or Tamari: The salty umami that ties the filling together.
- Salt: To taste, enhances all flavors.
- Chili Paste (Optional): Adds a spicy kick if you like some heat.
- Oil for Frying: Neutral oil like vegetable or canola works well for pan-frying the buns.
- Water for Steaming: Helps create steam inside the pan for perfectly cooked bao.
- Sesame Seeds & Spring Onions (Optional): These little garnishes add texture and freshness when serving.
Variations
I love how flexible this Pan-fried Vegan Bao Buns with Vegetable Filling Recipe is. You can swap out veggies, add spices, or even adapt it for gluten-free diets. Making it your own is part of the fun!
- Mushroom Filling: I sometimes replace smoked tofu with chopped mushrooms to get a rich earthy flavor — just remember to sauté mushrooms first to avoid excess moisture.
- Spicy Kick: Adding a teaspoon of chili oil or sambal oelek to the filling amps up the heat and flavor, perfect for those who love a little spice.
- Gluten-Free Dough: While trickier, using a gluten-free flour blend can work if you follow a recipe specifically designed for bao buns.
- Steamed Only: If you prefer softer buns, skip the pan-fry step and steam them entirely – they’re still delicious but with a pillow-soft texture.
How to Make Pan-fried Vegan Bao Buns with Vegetable Filling Recipe
Step 1: Prepare the Dough and Let It Rise
Start by combining the warm water, instant yeast, and sugar in a small bowl. Let it sit for about 5 minutes until it’s frothy — this means the yeast is alive and kicking. Meanwhile, whisk the flour with a pinch of salt in a large bowl. Pour the yeast mixture slowly into the flour, stirring until it combines. Then, knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and soft. Transfer the dough to a clean bowl, cover it with a towel or plastic wrap, and leave it somewhere warm for about 45 minutes, until it doubles in size. This rest is crucial for that soft, airy bao texture you want!
Step 2: Cook the Vegetable Filling
While the dough is rising, heat sesame oil in a pan over medium heat. Add the chopped leek first and let it soften for a minute or two — leeks add such a lovely mild sweetness. Then toss in shredded cabbage, carrot, red bell pepper, and minced garlic. Cook, stirring occasionally, until the veggies just start to get tender, about 2-3 minutes. Stir in the chopped smoked tofu, soy sauce, salt to taste, and chili paste if you’re using it. Cook everything together for a couple more minutes until the flavors are nicely combined, then set the filling aside to cool. Cooling is important so your buns don’t get soggy or tear when assembling.
Step 3: Shape and Fill Your Bao Buns
Once your dough has doubled, punch it down and knead briefly to remove air bubbles. Roll it into a long log and cut into 10 equal pieces. Keep unused pieces covered to prevent drying out — nothing worst than cracked dough while rolling. Take one piece, flatten it with your palm, and use a rolling pin to make a circle roughly 4.7 inches (12 cm) wide, with edges a bit thinner than the center. Spoon about 2-3 tablespoons of the cooled filling onto the center of the wrapper. Now here’s the fun part: fold the dough up around the filling, pinching and pleating the edges tightly at the top to seal. If your dough feels sticky, a light dusting of flour helps. Repeat until all buns are filled.
Step 4: Pan-fry and Steam Your Bao Buns
Heat a tablespoon of oil in a non-stick skillet over medium heat. Arrange the buns with the pinched side up — don’t overcrowd the pan to make sure they all fry evenly. Cook for 2-3 minutes until the bottoms turn a beautiful golden brown. Then, carefully flip each bun over and pour in about ¼ cup of water. Immediately cover with a lid to trap the steam, reduce heat to low, and let the buns steam for 10 minutes or until the water has evaporated completely. This two-step cooking — crisp then steam — gives bao buns their iconic texture that I absolutely love.
Take the buns out, sprinkle with sesame seeds and freshly chopped spring onions, and serve warm with your favorite dipping sauce. I personally swear by a simple mix of soy sauce, rice vinegar, and a drizzle of chili oil.
Pro Tips for Making Pan-fried Vegan Bao Buns with Vegetable Filling Recipe
- Don’t Rush the Dough Rise: Letting the dough double in size is key to pillowy buns – sometimes my kitchen is cold, so I pop the dough in the oven with just the light on to keep it cozy.
- Squeeze Excess Moisture from Veggies: Particularly from cabbage and bell peppers—otherwise, the filling might turn watery and make the buns soggy.
- Use a Non-stick Pan: It prevents sticking during the pan-fry and steaming steps, so your buns stay intact and look picture-perfect.
- Seal the Buns Well: Making sure the edges are tightly sealed avoids leaks when steaming and keeps your filling inside every fluffy bite.
How to Serve Pan-fried Vegan Bao Buns with Vegetable Filling Recipe
Garnishes
Whenever I serve these bao buns, I love adding a sprinkle of toasted sesame seeds and finely sliced spring onions — they add freshness and a little crunch that complements the soft buns perfectly. Sometimes I add fresh cilantro or a drizzle of hoisin sauce for extra layers of flavor. You can also offer a small bowl of chili oil or soy sauce on the side for dipping to let guests customize their bites.
Side Dishes
These bao buns go wonderfully with a crisp Asian cucumber salad or a side of pickled vegetables to balance the richness. When I’m serving them for dinner, I often throw together a simple stir-fried bok choy or steamed edamame beans seasoned with sea salt.
Creative Ways to Present
For a special occasion or party, I like to arrange these buns on a bamboo steamer basket lined with banana or parchment leaves — it not only keeps them warm but adds a charming touch to the table. Using colorful garnishes like thin carrot ribbons and sliced red chilies can brighten your presentation and wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Pan-fried Vegan Bao Buns with Vegetable Filling Recipe, I recommend storing them in an airtight container in the fridge. I usually place parchment paper between layers to prevent sticking. They stay good for up to 2 days and reheat well with my method below.
Freezing
I’ve had great success freezing the assembled but uncooked buns. Just place them on a tray individually with space between, freeze for a couple of hours, then transfer them to a freezer bag. When you want to cook, go straight from freezer to pan-fry and steam – no need to thaw, it’s super convenient and keeps their shape well.
Reheating
To bring leftovers back to life, I reheat them in a pan with a splash of water, covering the pan to steam gently. This helps regain softness inside while keeping the bottoms slightly crisp. Avoid microwaving if you want to keep the best texture.
FAQs
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Can I make the dough without yeast for this recipe?
Yes! There’s a traditional dumpling dough option without yeast, but it won’t be as fluffy or light. It will be denser and chewier, which some people prefer. Just keep in mind the texture difference when deciding.
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What’s the best way to avoid soggy filling in the buns?
Make sure to finely chop your veggies and lightly sauté them to reduce excess water. Also, squeezing out moisture from ingredients like cabbage and bell pepper before mixing the filling helps keep everything crisp and prevents sogginess during cooking.
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Can I freeze the fully cooked bao buns?
It’s better to freeze the buns before cooking for best texture and flavor. Freezing cooked bao can lead to a soggy or tough texture once reheated. If you do freeze cooked buns, reheat them gently with steam to minimize texture loss.
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How do I know when the buns are cooked through?
After steaming, the buns should be soft and springy to the touch, with no doughy or raw spots inside. The 10-minute steam time after pan-frying is generally enough, but feel free to peek and check by cutting one open if you’re unsure.
Final Thoughts
This Pan-fried Vegan Bao Buns with Vegetable Filling Recipe has quickly become one of my go-to dishes when I want to impress friends or treat myself. It’s a hands-on, satisfying experience that leaves your kitchen smelling amazing and your belly happy. I promise, once you try making these baos at home, you’ll be hooked. So grab your apron and give them a whirl—you’ll enjoy every step and bite, and maybe even end up making them again (and again!).
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Pan-fried Vegan Bao Buns with Vegetable Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 95 minutes
- Yield: 10 Bao Buns
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
These vegan Pan-fried Bao Buns are fluffy, soft, and filled with a savory vegetable and smoked tofu mixture. The buns are first pan-fried for a crispy golden bottom, then steamed in the pan to finish cooking and ensure a fluffy texture. Perfectly bite-sized and served with optional sesame seeds, spring onions, and dipping sauce, they’re a delightful plant-based twist on traditional bao dumplings.
Ingredients
Dough
- 2/3 cup (160 ml) warm water (approx. 95°F / 35°C)
- 2 1/4 tsp instant yeast
- 1 tsp sugar (optional)
- 2 1/2 cup (300 g) all-purpose flour, plus more for dusting
Veggie Filling
- 1-2 tbsp sesame oil (for frying)
- 1 stick leek, finely chopped
- 7 oz (200 g) white cabbage, shredded
- 1 large carrot, shredded
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 7 oz (200 g) smoked tofu, finely chopped (or substitute mushrooms)
- 1 tbsp soy sauce or tamari sauce
- Salt to taste
- 1 tsp chili paste (e.g., sriracha or sambal oelek) (optional)
For Frying & Steaming
- 1 tbsp oil
- 1/4 cup (60 ml) water
To Serve (Optional)
- 2 tbsp sesame seeds
- Spring onions or other herbs
- Dipping sauce
Instructions
- Mix the Dough: In a small bowl, combine the warm water, instant yeast, and optional sugar. Let it sit for about 5 minutes until frothy. Meanwhile, whisk the flour and a pinch of salt in a large bowl. Slowly pour in the yeast mixture and stir with a chopstick or wooden spoon until a dough forms. Transfer to a floured surface and knead by hand or with a mixer using dough hooks for about 5 minutes until smooth and soft.
- Let Dough Rest: Place the dough back into the bowl, cover it with a clean towel or plastic wrap, and let it rest for about 45 minutes or until it doubles in size.
- Prepare the Filling: Heat sesame oil in a pan over medium heat. Add the chopped leek, shredded cabbage, shredded carrot, chopped red bell pepper, and minced garlic. Sauté for 2 to 3 minutes until slightly tender. Add the chopped smoked tofu, soy sauce, salt, and optional chili paste, mixing thoroughly. Remove from heat and allow the filling to cool.
- Shape the Bao Buns: Once the dough has doubled in size, punch it down and knead briefly to remove air bubbles. Roll the dough into a long log and cut into 10 equal pieces. Keep the pieces not in use covered with a kitchen towel to prevent drying. Flatten each piece into a round wrapper about 4.7 inches (12 cm) in diameter with thinner edges.
- Fill and Seal the Buns: Place 2 to 3 tablespoons of the prepared filling in the center of each wrapper. Carefully fold the dough up and around the filling, pinching the top to seal the bun completely. Repeat with all dough pieces.
- Cook the Buns: Heat 1 tablespoon of oil in a non-stick pan over medium heat. Arrange the buns in the pan with the pinched side up, making sure not to overcrowd them. Fry for about 2 to 3 minutes until the bottoms are golden-brown and crispy. Carefully flip each bun and add ¼ cup (60 ml) of water to the pan. Immediately cover the pan, reduce heat to low, and steam the buns for about 10 minutes or until the water has evaporated.
- Serve: Remove buns from the pan. Optionally, sprinkle with sesame seeds and chopped spring onions. Serve with your preferred dipping sauce. Enjoy your delicious pan-fried vegan bao buns!
Notes
- You can make a traditional dumpling dough without yeast, but it won’t be as fluffy and soft.
- If using mushrooms instead of tofu, fry chopped mushrooms for 2 minutes before adding the other vegetables.
- Use any finely chopped vegetables for the filling, ensuring excess liquid is squeezed out to prevent sogginess.
- Leftover filling can be served on the side or used in other recipes.
- To cook buns without pan-frying, brush oil on the bottom and steam for 12-15 minutes.
- Freeze uncooked buns by placing them on a tray spaced apart for 1-2 hours, then transfer to a freezer bag. Reheat by pan-frying as instructed.
- Refer to the blog post for detailed photos and additional preparation tips.
Nutrition
- Serving Size: 1 Bao Bun
- Calories: 150
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
