Baozi Filling Recipe Vegetarian: Easy & Delicious Ideas

Baozi, the beloved Chinese steamed bun, has captured the hearts and taste buds of food lovers around the world. These fluffy, pillowy buns are traditionally filled with savory meat mixtures, but the vegetarian versions offer a delightful twist that everyone can enjoy.

Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, a flavorful vegetarian baozi filling can elevate your baozi experience to new heights.

In this post, I’ll guide you through a delicious, easy-to-make vegetarian baozi filling recipe that balances umami, freshness, and texture perfectly. From shiitake mushrooms to tofu and vibrant veggies, this filling is packed with wholesome ingredients that steam beautifully inside soft bao dough.

Plus, I’ll share helpful tips, variations, and serving suggestions to make your baozi adventure even more fun. Get ready to impress your family and friends with homemade vegetarian baozi that taste just as good as the ones from your favorite street vendor!

Why You’ll Love This Recipe

This vegetarian baozi filling recipe stands out because it offers a rich and savory flavor profile without relying on meat or heavy sauces. The combination of shiitake mushrooms, tofu, and fresh vegetables creates a hearty and satisfying filling that’s both nutritious and delicious.

The recipe is highly adaptable, allowing you to swap ingredients based on what you have on hand, making it perfect for weeknight dinners or weekend cooking projects. Additionally, the filling is seasoned with classic Asian ingredients like soy sauce, sesame oil, and ginger, giving it an authentic taste that’s sure to please.

Plus, this recipe pairs wonderfully with any bao dough you prefer, whether you make it from scratch or buy pre-made dough. For inspiration on baking delicious bread products, check out my Hamburger Bun Sourdough Recipe or the sweet side with the Glazed Twist Donut Recipe.

Ingredients

• 200g firm tofu, crumbled
• 150g shiitake mushrooms, finely chopped
• 1 small carrot, grated
• 1/2 cup napa cabbage, finely shredded
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp vegetable oil (for sautéing)
• Optional: 1/4 cup water chestnuts, finely chopped (for crunch)

Equipment

• Large mixing bowl
• Non-stick skillet or wok
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons
• Steamer setup (bamboo steamer or metal steaming basket)
• Rolling pin (if making bao dough from scratch)
• Small bowl (for mixing sauce)

Instructions

1. Prepare the tofu: Drain the tofu and press it between paper towels to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork. Set aside.
2. Chop the vegetables: Finely chop the shiitake mushrooms, grate the carrot, shred the napa cabbage, slice the green onions, and mince the garlic and ginger. If using water chestnuts, chop them finely as well.
3. Sauté aromatics: Heat the vegetable oil in a non-stick skillet or wok over medium heat. Add the minced garlic and ginger, sautéing until fragrant but not browned (about 1 minute).
4. Add mushrooms and tofu: Stir in the chopped shiitake mushrooms and crumbled tofu. Cook for 5-7 minutes until mushrooms soften and tofu absorbs the flavors, stirring frequently.
5. Add vegetables: Mix in the grated carrot, shredded napa cabbage, and optional water chestnuts. Cook for another 3-4 minutes until the vegetables begin to soften.
6. Season the filling: Pour the soy sauce, sesame oil, and sprinkle sugar and white pepper over the filling. Stir well to combine and cook for an additional 2 minutes. Taste and adjust seasoning as needed.
7. Incorporate green onions: Turn off the heat and fold in the sliced green onions. Allow the filling to cool before using it to fill your bao dough.
8. Fill and steam baozi: Spoon the cooled filling into bao dough wrappers and seal tightly. Arrange the filled buns in a steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 12-15 minutes until buns are fluffy and cooked through.

Tips & Variations

For an extra burst of umami, add a splash of mushroom soy sauce or a teaspoon of miso paste into the filling during cooking.

• If you prefer a firmer texture, pan-fry the tofu cubes before crumbling.
• Try swapping napa cabbage for bok choy or spinach for a different leafy green option.
• For a vegan version, ensure your soy sauce is vegan-friendly and use a neutral oil instead of sesame if preferred.
• Add chopped roasted peanuts or cashews for crunch and nutty flavor.
• For a spicy kick, mix in finely chopped fresh chili or a teaspoon of chili garlic sauce.

Nutrition Facts

Serving Suggestions

Serve your vegetarian baozi hot and fresh from the steamer with traditional condiments like soy sauce, chili oil, or black vinegar for dipping. These buns also pair wonderfully with a light bowl of miso soup or a refreshing cucumber salad for a complete meal.

For a fun brunch or appetizer spread, combine your baozi with other Asian-inspired dishes like Green Chile Cheese Bread or the vibrant, healthy Green Goodness Juice Recipe. These combinations add variety in flavor and texture to your dining experience.

Conclusion

Making your own vegetarian baozi filling is a rewarding and tasty way to enjoy this classic dish without meat. This recipe is approachable, packed with fresh ingredients, and versatile enough to customize to your preferences.

The umami-rich mushrooms combined with tofu and crisp vegetables create a filling that is both nourishing and delicious.

With a little preparation and steaming time, you’ll have soft, fluffy baozi bursting with flavor—perfect for a family meal, party appetizer, or even a creative lunchbox treat. Don’t forget to explore other delightful recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert after your baozi feast!

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