How to Make Vegan Baozi (Steamed Buns)

Baozi are soft, fluffy steamed buns with a delicious savory filling. This vegan version features a flavorful mix of mushrooms, cabbage, carrots, and tofu wrapped in a tender, homemade dough.

Ingredients

For the Dough:

First, measure 2 ½ cups of all-purpose flour for the dough base.
Next, add 1 teaspoon of instant yeast to help the dough rise.
Then, mix in 1 tablespoon of sugar to lightly sweeten and activate the yeast.
After that, sprinkle ½ teaspoon of salt to enhance the flavor.
Now, slowly pour in ¾ cup of warm water while mixing.
Finally, add 1 tablespoon of vegetable oil to make the dough smooth and pliable.

For the Filling:

First, finely chop 1 cup of shiitake mushrooms (or any other mushrooms of your choice).
Next, prepare 1 cup of napa cabbage, finely chopped for a slightly crunchy texture.
Then, shred ½ cup of carrots to add natural sweetness and color.
After that, crumble ½ cup of firm tofu to make the filling more substantial.
Now, slice 2 green onions for a mild onion flavor.
Meanwhile, mince 2 cloves of garlic and 1 tablespoon of ginger for an aromatic base.
Once everything is prepped, set aside 2 tablespoons of soy sauce for seasoning.
Additionally, have 1 tablespoon of hoisin sauce ready (optional, for a hint of sweetness).
Then, measure 1 teaspoon of sesame oil to add a rich, nutty aroma.
Next, prepare 1 tablespoon of cornstarch to help bind the filling.
Finally, season with ½ teaspoon of black pepper and ½ teaspoon of salt for balance.

Step-by-Step Instructions

Step 1: Prepare the Dough

First, in a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir well to distribute the ingredients evenly.
Next, slowly add the warm water while mixing with a spoon or your hands.
Then, pour in the vegetable oil and begin kneading the dough.
At this point, transfer the dough onto a lightly floured surface and knead it for 8–10 minutes, or until it becomes smooth and elastic.
Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for 1 hour, or until it doubles in size.

Step 2: Prepare the Filling

Meanwhile, heat a pan over medium heat and add a small amount of oil.
Once the pan is hot, add the minced garlic and ginger and sauté for 30 seconds until fragrant.
Then, toss in the mushrooms, cabbage, and carrots and cook for 5 minutes, stirring occasionally.
After that, add the crumbled tofu and mix well.
At this point, pour in the soy sauce, hoisin sauce (if using), and sesame oil for added depth of flavor.
Next, sprinkle in the cornstarch, black pepper, and salt, stirring until the filling is well combined.
Once everything is cooked through, remove the pan from heat and let the filling cool completely before using.

Step 3: Assemble the Baozi

After the dough has risen, gently punch it down to release any air bubbles.
Next, transfer the dough to a floured surface and divide it into 10–12 equal pieces.
Then, roll each piece into a small ball, ensuring they are even in size.
Now, take one dough ball and flatten it into a 3–4 inch circle using a rolling pin.
Once flattened, place 1–2 tablespoons of filling in the center of the dough.
At this point, start pleating the edges by pinching and folding them towards the center, sealing the bun at the top.
Finally, repeat the process for the remaining dough and filling.

Step 4: Steam the Baozi

Before steaming, place a square of parchment paper under each bun to prevent sticking.
Next, arrange the buns in a steamer, making sure to leave some space between them for expansion.
Then, cover and let the buns rest for 15 minutes while preparing the steamer.
Meanwhile, fill a pot with water and bring it to a boil over medium heat.
Once the water is boiling, place the steamer on top and steam the buns for 15–18 minutes.
After steaming, turn off the heat and let the buns sit for 5 minutes before opening the steamer. This helps maintain their fluffiness.

Step 5: Serve and Enjoy!

Finally, remove the baozi from the steamer and let them cool slightly.
Now, serve them warm with soy sauce, chili oil, or vinegar dipping sauce for extra flavor.