Vegetarian Bao

A hand holds a half bitten Bao Bun above a plate.

5 from 3 votes

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!

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Dinner

Cuisine: American

Diet: Gluten Free, Vegan

Servings: bao buns

Calories: 121kcal

Author: Lee

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

US Customary - Metric

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!

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar and a vegan soy sauce.

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.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of AP flour (336 grams).

Storing: Store the cooled bao wrapped in foil in the fridge for up to 2 days, or in the freezer for 14 days.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition