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

Units Scale

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

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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