These Vegetarian Bao are our version of Chinese Bao (Baozi). They are incredible soft and fluffy steamed gluten free bao buns that are filled with savory sautéed mushrooms and onions in a ginger soy sauce. They're simple and delicious and the best part is they're gluten free, eggless, nut free and can easily be vegan!
These Vegetarian Bao are such an incredible vegan meal. I love bao so much, so when celiac disease became our new reality, (like with Puff Pastry Dough) I knew I had to teach myself how to make it gluten free. I'm so glad I did because my daughter is obsessed with bao and requests it once per week!
For more savory recipes, try Ramen with Roasted Tomatoes, Purple Sweet Potato Soup, and Cherry Tomato Pasta.
Reasons to Love These Vegetarian Bao Buns
- Allergy Friendly- This gluten free bao is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft and Fluffy- The homemade bao dough is like biting into a cloud! It's so soft and delicious!
- Easy to Make- These vegetarian bao buns only use a few ingredients and are a wonderful addition to your weeknight meals!
INGREDIENT NOTES
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Baking Powder- To help the dough rise.
- Kosher Salt- Helps draw out all the flavors.
- Water- Like with my gluten free pizza dough, the water needs to be 110 degrees Fahrenheit to activate the yeast. Any hotter and it will destroy the yeast.
- Granulated Sugar- Needed for the yeast for fermentation and helps the dough to rise.
- Active Dry Yeast- This yeast needs to be activated in warm water prior to adding into the dry ingredients. (It only takes 5 minutes for it to activate).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Bao
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
Make this Recipe with All Purpose Flour
- Use 2 packed cup of regular flour (336 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Vegetarian Bao
Here are the step by step instructions to make this homemade gluten free bao recipe!
Step 1: Proof the Yeast
In a heat safe measuring cup, microwave the water until 110 degrees Fahrenheit (about 40 seconds).
Whisk in the sugar and add the packet of yeast. Whisk again and then let sit 5 minutes.
After 5 minutes it should be risen and foamy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Add Wet Ingredients into Dry
Pour the wet ingredients into the dry and then use a fork to combine them into a dough.
Then, using clean hands, form the dough into a ball. If it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
Place a dish towel over top of the bowl and let sit for 30 minutes.
Step 4: Make the Vegetarian Filling
In a small sauté pan or frying pan over medium high heat, cook your onions in the oil until caramelized. Add in the scallions and continue to cook.
Add in the mushrooms and cook. Once they’re soft, add in the ginger and cornstarch and mix until combined.
Then add in the soy sauce, mix to coat and add in the sugar. Sauté everything until soft; about 10 min. Set aside.
Step 5: Knead into a Smooth Ball
After 30 minutes, knead the dough a few times into a smooth ball.
Once again, if it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
Step 6: Prep the Parchment Paper
Cut 10-11 small squares of parchment paper about 3 inches by 3 inches. Set aside.
Step 7: Break the Dough
Break the dough into 10 equal pieces and then roll them into balls.
Step 8: Shape the Bao Buns
On a clean work surface, lightly dust some flour and take one of the balls and knead it a few times.
Once smooth, then roll the dough ball with a rolling pin into a 4 inch circle. You want the middle of the circle to be a little thicker than the edges because the filling is going into the center.
Step 9: Add the Filling
Using a tablespoon, fill the center of the circle with some of the mushroom filling.
About 1 heaping tablespoon of filling.
Step 10: Wrap the Bao
Now we are going to wrap the bun. Take two opposite sides of the dough circle and then pinch them together. It will kind of resemble a cannoli at this point.
Now we want to do the same thing with the other two sides. Press the dough edges together so that it forms a square bun with a cross on the top.
Pinch the two opposite sides together and then repeat with the remaining two sides. The bun should now be round and sealed. If you don’t pinch it will break open when steaming.
Then place the bun onto one of the parchment squares and cover with a damp paper towel. Repeat with the rest of the dough balls.
Step 11: Steam
Heat about 4 inches of water in the pot over medium high heat until it boils. Once it’s boiling, place the first batch of buns onto the steaming rack. My steamer fits 5 buns.
Cover the bao and steam for 15 minutes. After 15 minutes, carefully uncover the steamer, (watch your face for hot steam), and using thongs, carefully remove the buns, take off the parchment paper and place the bao onto a cooling rack.
Then cook the rest of the buns using the same method.
Step 12: Cool and Sevre
Allow the hot bao to cool for about 5 minutes prior to serving. Enjoy!
Expert Baking Tips
- Make the Dough First- Start with the dough. It needs 30 minutes to rest and during that time you can prep the filling.
- Keep the Bao Damp Before Steaming- Make sure to cover each boa with a damp paper towel as you are prepping all of the others. If you don't, the boa will dry out before steaming.
- Don't Overfill the Bao- Only dollop 1 tablespoon of filling. If you dollop too much, you won't be able to close the boa and the filling will fill out.
Recipe FAQs
Bao literally translates to: buns.
Bao or Baozi, is a yeast bun that slightly sweet, steamed and stuffed with a filling, whether it be sweet or savory.
Baozi is usually pinched at the top like we make it in this recipe. Other bao, like Gua Bao, is shaped like a taco and open faced.
Yes. Bao are steamed yeast buns. That is the only way you can get that glossy finish and that soft pillowy texture.
Storing: Once the Bao have cooled, wrap each one in aluminum foil for up to 2 days in the fridge or 14 days in the freezer. Try to create a teepee with the top of the foil so it isn't touching the top of the Bao as much.
Reheating: To reheat, take one bao, unwrap it and place it on a microwave safe dish. Wet a paper towel, ring it out and place it over the bao. Heat for 30 seconds until the bun is once again soft. If it isn't done after 30 seconds, continue to heat in 15 second increments, checking after each time to see if the bun is once again soft. Be careful not to burn your mouth.
Defrosting: Take the bao out of the freezer and defrost overnight in the fridge. Then reheat following the reheating instructions above.
More Savory Recipes You'll Love
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📖 Recipe
Vegetarian Bao
Ingredients
For the Gluten Free Bao
- 1 ⅓ cups warm water (about 110℉)
- 1 ½ teaspoons granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet or 7 grams)
- 2 cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon baking powder
For the Mushroom Filling
- 2 tablespoons vegetable oil
- ½ onion , diced
- 2 scallions , diced
- 8 ounces baby mushrooms , diced (1 package)
- ¼ teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 tablespoons gluten free soy sauce
- 1 teaspoon sugar
Instructions
- In a heat safe measuring cup, microwave the 1 ⅓ cups water until 110 degrees Fahrenheit (about 50 seconds).
- Whisk in the 1 ½ teaspoons granulated sugar.Whisk in 2 ¼ teaspoons active dry yeast (1 packet). Let sit 5 minutes. (Yeast should be foamy after 5 minutes).
- While yeast is activating, prepare the dry ingredients.In a medium bowl, whisk together the 2 cups multipurpose gluten free flour, ½ teaspoon baking powder and 1 ¼ teaspoons kosher salt. Set aside.
- After the yeast has activated, whisk it again and pour the wet ingredients into the dry. Use a fork to combine them into a dough.
- Then, using clean hands, form the dough into a ball. If it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
- Place a dish towel over top of the bowl and let sit for 30 minutes.
- While the dough is resting, make the filling.In a small sauté pan or frying pan over medium high heat, cook the ½ onion (diced) in the oil until caramelized. Add in the 2 diced scallions and continue to cook.
- Add in the 8 ounces diced baby mushrooms and cook. Once they’re soft, add in the ¼ teaspoon ginger and 1 teaspoon cornstarch and mix until combined.
- Then add in the 2 tablespoons gluten free soy sauce, mix to coat and add in the 1 teaspoon granulated sugar. Sauté everything until soft; about 10 min. Set aside.
- After 30 minutes, knead the dough a few times into a smooth ball.Once again, if it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
- Cut 10-11 small squares of parchment paper about 3 inches by 3 inches. Set aside.
- Break the dough into 10 equal pieces and roll them into balls.. On a clean work surface, lightly dust some flour and take one of the balls and knead it a few times.Once smooth, roll the dough ball with a rolling pin into a 4 inch circle. You want the middle of the circle to be a little thicker than the edges because the filling is going into the center.
- Using a tablespoon, fill the center of the circle with some of the mushroom filling.About 1 heaping tablespoon of filling.
- Now we are going to wrap the bun. Take two opposite sides of the dough circle and pinch them together. It will kind of resemble a cannoli at this point.
- Now we want to do the same thing with the other two sides. Press the dough edges together so that it forms a square bun with a cross on the top.
- Pinch the two opposite sides together and then repeat with the remaining two sides. The bun should now be round and sealed. If you don’t pinch it will break open when steaming. Place the bun onto one of the parchment squares and cover with a damp paper towel. Repeat with the rest of the dough balls.
- Heat about 4 inches of water in the pot over medium high heat until it boils. Once it’s boiling, place the first batch of buns onto the steaming rack. My steamer fits 5 buns.Cover the bao and steam for 15 minutes. After 15 minutes, carefully uncover the steamer, (watch your face for hot steam), and using thongs, carefully remove the buns, take off the parchment paper and place the bao onto a cooling rack.Cook the rest of the buns using the same method.
- Allow the hot bao to cool for about 5 minutes prior to serving. Enjoy!
Steve says
I wanted to try something different. These fit the bill perfectly! Delicious!
Mike says
Quick and easy to make! the Bao is BEST!!!
Lee says
Thanks so much!