Description
These Pan-fried Bao Buns are a delicious vegan take on traditional soup dumplings, featuring a soft, fluffy yeast dough filled with a savory vegetable and smoked tofu mixture. The buns are crispy on the bottom from pan-frying and tender and moist from steaming, making them an irresistible appetizer or snack.
Ingredients
Units
Scale
Dough
- 2/3 cup (160 ml) warm water approx. 95°F (35°C)
- 2 1/4 tsp instant yeast
- 1 tsp sugar (optional)
- 2 1/2 cups (300 g) all-purpose flour + more for dusting
- Pinch of salt
Veggie Filling
- 1-2 tbsp sesame oil for frying
- 1 stick leek, finely chopped
- 7 oz (200 g) white cabbage, shredded
- 1 large carrot, shredded
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 7 oz (200 g) smoked tofu, finely chopped (or substitute with mushrooms)
- 1 tbsp soy sauce or tamari sauce
- Salt to taste
- 1 tsp chili paste (e.g. sriracha or sambal oelek) (optional)
For Frying & Steaming
- 1 tbsp oil
- 1/4 cup (60 ml) water
To Serve (Optional)
- 2 tbsp sesame seeds
- Spring onions or other herbs
- Dipping sauce
Instructions
- Make the Dough: Mix the yeast with warm water and sugar in a small bowl, and let it sit for about 5 minutes until frothy. In a large bowl, whisk together flour and a pinch of salt. Gradually add the yeast mixture and stir with a chopstick until a rough dough forms. Knead the dough on a floured surface by hand or with a mixer using dough hooks for about 5 minutes until smooth and elastic. Place the dough back in the bowl, cover, and let it rest for 45 minutes until doubled in size.
- Prepare the Filling: Heat sesame oil in a pan over medium heat. Add the finely chopped leek, shredded cabbage, shredded carrot, red bell pepper, and minced garlic. Sauté for 2-3 minutes until vegetables are slightly softened. Add chopped smoked tofu (or mushrooms), soy sauce, salt, and chili paste if using. Stir well and cook for another minute. Remove from heat and let the filling cool before using.
- Assemble the Buns: Once dough has doubled in size, punch down to release air and knead briefly. Roll the dough into a long log and cut into 10 equal pieces. Work with one piece at a time and keep the rest covered to prevent drying. Flatten each piece with your palm, then roll it into a round wrapper about 4.7 inches (12 cm) in diameter, with thinner edges. Place 2-3 tablespoons of filling in the center, then fold and pleat the dough around the filling, pinching the top to seal. Repeat until all buns are assembled.
- Cook the Buns: Heat 1 tablespoon oil in a non-stick pan over medium heat. Place the bao buns pinched-side up in the pan, ensuring not to overcrowd. Fry the buns for 2-3 minutes until the bottoms are golden and crispy. Carefully flip the buns, add ¼ cup water, cover immediately to trap steam, and reduce heat to low. Steam the buns for about 10 minutes until water evaporates and buns are cooked through.
- Serve: Remove the buns from the pan. Optionally, sprinkle with sesame seeds and chopped spring onions or herbs. Serve warm with your favorite dipping sauce. Enjoy your vegan soup dumplings!
Notes
- You can make a yeast-free dumpling dough if preferred, but the buns will be less fluffy and soft.
- If substituting tofu with mushrooms, fry the chopped mushrooms for 2 minutes before adding the other vegetables for better flavor and texture.
- Use any finely chopped vegetables for the filling; squeeze out excess liquid to avoid soggy buns.
- Leftover filling can be served as a side dish or used in other recipes.
- For steaming only (no pan-frying), brush the buns with oil on the bottom, place in a steamer, and cook for 12-15 minutes.
- To freeze uncooked buns: freeze them in a single layer on a tray for 1-2 hours, then transfer to a freezer bag. Reheat by pan-frying following the cooking instructions.
- For detailed step-by-step visuals and tips, refer to the author’s blog post on this recipe.
Nutrition
- Serving Size: 1 Bao Bun
- Calories: 183 kcal
- Sugar: 2.5 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25.8 g
- Fiber: 2.3 g
- Protein: 7.1 g
- Cholesterol: 0 mg
