THE ULTIMATE BAO BUNS (VEGAN RECIPE)

LEEZA JOHAN

 These fluffy, cloud-like steamed buns are surprisingly easy to make at home. Perfect for stuffing with your favorite vegan fillings!

Yields: 12-14 buns Prep time: 20 minutes + 1.5 hours rising time Cook time: 15 minutes

THE ULTIMATE BAO BUNS (VEGAN RECIPE)

Ingredients:

  • 3 cups (360g) All-purpose flour

  • 1 tablespoon Sugar

  • 1 teaspoon Instant yeast

  • ½ teaspoon Baking powder

  • ¼ teaspoon Salt

  • ¾ cup + 1-2 tablespoons (190-205ml) Lukewarm water

  • 1 tablespoon Neutral oil (like canola or vegetable)

  • 1 teaspoon Rice vinegar

Instructions:

1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), dissolve the sugar in the lukewarm water. Sprinkle the instant yeast on top. Let it sit for 5-10 minutes until it becomes frothy.

2. Make the Dough: To the yeast mixture, add the flour, baking powder, salt, oil, and rice vinegar. Mix with a spoon or your stand mixer's paddle attachment until a shaggy dough forms.

3. Knead:

  • By Hand: Turn the dough onto a clean, slightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.

  • By Mixer: Swap to the dough hook and knead on low-medium speed for 5-7 minutes. The dough should be soft and tacky, but not stick to the sides of the bowl. Add a tiny bit more flour or water, one tablespoon at a time, if needed to reach this consistency.

4. First Rise (Bulk Fermentation): Lightly oil the inside of a clean bowl. Place the dough ball in the bowl, rolling it around to coat it in the oil. Cover the bowl with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.

5. Prepare the Steamer & Paper: While the dough rises, prepare a large bamboo or metal steamer basket. Cut 12-14 small squares of parchment paper (about 3x3 inches each) and set aside.

6. Punch Down and Shape: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a very lightly floured surface. Knead briefly to smooth it out. Roll the dough into a long log. Divide the log into 12-14 equal pieces (about 40-45g each). Roll each piece into a neat smooth ball.

7. Create the Buns: Take one dough ball and flatten it into an oval disk (about 3-4 inches wide) with a rolling pin. Lightly brush or rub a tiny amount of neutral oil over the entire top surface. Fold the oval in half (creating the distinctive open bao shape). Place the folded bun onto one of your parchment paper squares and place it into the steamer basket. Repeat with all dough balls, leaving space between each bun for expansion. (You'll likely need to steam in batches).

8. Second Rise (Proofing): Cover the steamer baskets and let the shaped buns rise for 30 minutes in a warm spot. They should become visibly puffed.

9. Steam: Bring a large pot or wok with about 2 inches of water to a boil. Place the stacked steamer baskets over the pot (making sure the water doesn't touch the bottom basket). Reduce the heat to medium (you want a consistent steam, not a rolling boil). Steam the buns for 12-14 minutes.

10. Do Not Peek! Important: Once the timer goes off, do not open the lid immediately. Turn off the heat and let the steamer sit for 5 minutes. Opening the lid too soon can cause the sudden temperature change to make the buns wrinkle and collapse. After 5 minutes, crack the lid slightly to let more steam escape before completely opening.

11. Serve: Gently remove the buns from the steamer. Carefully pull out the parchment paper. Stuff the warm, open pockets with your favorite vegan fillings.

Vegan Bao Bun Filling Ideas:

  • Crispy Tofu & Pickles: Pan-fried or baked tofu cubes, pickled carrots and daikon (do chua), sliced cucumber, cilantro, and a drizzle of spicy vegan mayo.

  • Sticky Mushroom: Oyster or shiitake mushrooms sautéed in a garlic-ginger soy-glaze, garnished with scallions.

  • Jackfruit "Pulled Pork": Shredded young green jackfruit simmered in a smoky vegan BBQ sauce, served with a simple vegan slaw.

  • Tempeh Satay: Grilled or pan-seared tempeh skewers served with a rich, spicy peanut sauce, sliced red onion, and crushed peanuts.

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