Savory Mushroom Bao Buns
These fluffy, savory mushroom bao buns are a delightful comfort food that I love to make when I want to share warmth and joy with friends. The umami-packed filling is a perfect match for the soft, pillowy buns.
I remember the first time I tasted a bao bun at a little street market, and I was instantly hooked!
The combination of soft dough and savory filling is just magical.
Making them at home is not only a fun project, but it also lets me experiment with flavors.
Plus, they’re a wonderful way to bring people together around the table, which is what cooking is all about for me.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using a mix of shiitake and button mushrooms for a deep umami flavor, but feel free to experiment with whatever mushrooms you have on hand! If you’re gluten-free, you can substitute with a gluten-free all-purpose flour blend, but be sure to check your baking powder as well.
Tips & Notes
- •I love to serve these with a side of soy sauce for dipping - it adds a nice salty kick!
- •Keep the dough covered while working to prevent it from drying out.
Recipe Variations
- •Sometimes, I’ll add a pinch of chili flakes for a little heat in the filling.
- •You could throw in some finely chopped vegetables like carrots or cabbage for extra crunch!
Storage & Freezing
These bao buns are best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just steam them again briefly to reheat!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the dough and filling a day ahead. Just refrigerate them separately and assemble and steam them when you’re ready.
What if I don't have a steamer?
No worries! You can use a large pot with a lid and a heatproof plate or a colander placed on top. Just make sure to add water to the pot before steaming!
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These fluffy, savory mushroom bao buns are a delightful comfort food that I love to make when I want to share warmth and joy with friends. The umami-packed filling is a perfect match for the soft, pillowy buns.
Ingredients
Instructions
- 1
In a small bowl, combine warm water, maple syrup, and yeast. Let it sit for about 10 minutes until foamy.
- 2
In a large mixing bowl, whisk together flour, baking powder, and salt.
- 3
Make a well in the center and add the yeast mixture and oil. Stir until a dough forms.
- 4
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour.
- 5
While the dough is rising, prepare the filling. In a skillet over medium heat, add a splash of oil and sauté garlic and ginger until fragrant.
- 6
Add the chopped shiitake and button mushrooms, cooking until they release their moisture and become tender, about 5-7 minutes.
- 7
Stir in the soy sauce and sesame oil, cooking for another 2 minutes. Remove from heat and allow to cool.
- 8
Once the dough has doubled in size, punch it down and divide it into 8 equal pieces.
- 9
Roll each piece into a ball, then flatten it into a disc about 4-5 inches wide.
- 10
Place a spoonful of the mushroom filling in the center of each disc, then gather the edges and pinch them together to seal.
- 11
Place each filled bun on a piece of parchment paper and let them rest for another 20 minutes.
- 12
Prepare your steamer and steam the buns for about 15-20 minutes until fluffy and cooked through.
- 13
Garnish with chopped green onions and cilantro before serving.
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