Chinese Buns Recipe Vegetarian: Easy and Delicious Guide

Chinese buns, also known as baozi or bao, are a beloved staple of Chinese cuisine. These soft, fluffy steamed buns are traditionally filled with savory meat, but today we’re diving into a delicious vegetarian version that everyone can enjoy.

Whether you’re a vegetarian, looking to reduce meat consumption, or simply curious about Asian cooking, this recipe offers a delightful way to savor the authentic flavors and textures of Chinese buns without any animal products.

The combination of a pillowy dough and a hearty, flavorful vegetable filling makes these buns perfect for any meal or snack. Plus, making them at home means you can customize the fillings, control the ingredients, and impress your family or friends with your culinary skills.

Ready to learn how to make these irresistible vegetarian Chinese buns? Let’s get started!

Why You’ll Love This Recipe

This vegetarian Chinese buns recipe is a fantastic blend of taste, texture, and simplicity. First, the dough is incredibly soft and airy, creating the perfect vessel for the savory filling.

The filling itself is packed with umami-rich mushrooms, crisp cabbage, and fragrant aromatics that mimic the flavors of traditional pork buns.

Another reason to love this recipe is its versatility. You can easily swap or add vegetables to suit your preferences or what you have on hand.

It’s also a great introduction to steaming techniques if you’ve never steamed buns before. Lastly, homemade buns are much more satisfying than store-bought versions, and they make a fun project for cooks of all levels.

Ingredients

• For the Dough:
• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• For the Filling:
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup shiitake mushrooms, finely chopped
• 1 cup napa cabbage, finely shredded
• 1/2 cup carrot, grated
• 2 green onions, finely sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• Salt to taste

Equipment

• Large mixing bowl
• Steamer basket or bamboo steamer
• Rolling pin
• Sharp knife or kitchen scissors
• Measuring cups and spoons
• Clean kitchen towels or parchment paper
• Skillet or wok for cooking filling
• Plastic wrap

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is alive and ready.
2. Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Mix with a wooden spoon or your hands until a rough dough forms.
3. Knead the dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour, but avoid adding too much.
4. Let the dough rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
5. Prepare the filling: Heat vegetable oil in a skillet or wok over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 30 seconds). Add chopped mushrooms, cabbage, and carrots. Cook for 5-7 minutes until vegetables soften and moisture evaporates.
6. Season the filling: Stir in soy sauce, hoisin sauce, sesame oil, white pepper, and green onions. Mix well and cook for another 2 minutes. Taste and adjust salt as needed. Remove from heat and let cool.
7. Divide the dough: Once risen, punch down the dough and transfer it back to the floured surface. Roll it into a log and cut into 12 equal pieces. Roll each piece into a smooth ball.
8. Shape the buns: Using a rolling pin, flatten each ball into a 4-inch circle, making the center slightly thicker than the edges. Place about 1-2 tablespoons of filling in the center of each circle.
9. Seal the buns: Carefully pleat the edges of the dough circle, bringing them together to seal the filling inside. Pinch tightly to close the bun. Place each bun on a small square of parchment paper to prevent sticking during steaming.
10. Second rise: Cover the buns with a clean towel and let them rest for 20-30 minutes to puff up again.
11. Steam the buns: Set up your steamer and bring water to a boil. Place buns in the steamer basket with some space in between. Steam over medium-high heat for 12-15 minutes until buns are soft and fluffy.
12. Serve warm: Remove the buns carefully and serve immediately with your favorite dipping sauce, like soy sauce or chili oil.

Tips & Variations

“For an even fluffier dough, try adding a teaspoon of baking powder along with the yeast.”

Feel free to experiment with different fillings! You can swap mushrooms for tofu or tempeh, add shredded bell peppers or bean sprouts for extra crunch, or include some crushed cashews for texture.

If you want a slightly sweet twist, add a touch of brown sugar to the dough.

For gluten-free lovers, use a gluten-free flour blend, but be aware that the texture may differ. Also, steaming time might vary depending on the steamer size and bun thickness, so keep an eye on them.

Nutrition Facts

Serving Suggestions

Vegetarian Chinese buns are perfect as a snack, appetizer, or part of a larger meal. Serve them alongside a bowl of hot and sour soup, or pair with a fresh cucumber salad for a refreshing contrast.

They also go well with dipping sauces like soy sauce mixed with a dash of rice vinegar, chili oil, or even a sweet plum sauce.

If you want to turn these into a hearty meal, serve 3-4 buns per person with steamed greens or stir-fried vegetables. They’re also fantastic to pack in lunchboxes or bring to potlucks.

Conclusion

Making vegetarian Chinese buns at home is a rewarding and delicious experience. From mixing the soft dough to preparing a savory vegetable filling, each step fills your kitchen with wonderful aromas and anticipation.

These buns are a fantastic way to enjoy authentic Chinese flavors in a meat-free form that’s accessible and satisfying for all palates.

Whether you’re cooking for family, entertaining guests, or simply craving a comforting homemade treat, this recipe is a reliable go-to. Plus, mastering these buns opens the door to countless variations and creative fillings.

Don’t forget to check out some other exciting recipes like Thelma Sanders Squash Recipe, Pickled Cherry Pepper Recipe, and Pecan Crackers Recipe to keep your culinary adventures thriving. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Buns Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Soft and fluffy steamed Chinese buns filled with a savory vegetable mixture. Perfect as a snack or appetizer.”, “prepTime”: “PT30M”, “cookTime”: “PT20M”, “totalTime”: “PT50M”, “recipeYield”: “12 buns”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 tsp active dry yeast”, “1/2 cup warm water”, “1 tbsp sugar”, “1 tbsp vegetable oil”, “1 cup finely chopped cabbage”, “1/2 cup grated carrot”, “1/2 cup diced shiitake mushrooms”, “2 cloves garlic, minced”, “1 tbsp soy sauce”, “1 tsp sesame oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Dissolve yeast and sugar in warm water and let sit for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix flour, yeast mixture, and oil to form a dough; knead for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Cover dough and let rise for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 garlic, mushrooms, cabbage, and carrot until soft.”}, {“@type”: “HowToStep”, “text”: “Add soy sauce, sesame oil, salt, and pepper to vegetables; mix well and cool.”}, {“@type”: “HowToStep”, “text”: “Divide dough into 12 portions and flatten each into a circle.”}, {“@type”: “HowToStep”, “text”: “Place a spoonful of filling in the center of each circle and pinch edges to seal.”}, {“@type”: “HowToStep”, “text”: “Place buns on parchment paper and steam for 15-20 minutes until fluffy.”}], “nutrition”: {“calories”: “150 kcal per bun”, “proteinContent”: “4 g”, “fatContent”: “3 g”, “carbohydrateContent”: “27 g”}}