Description

These Pan-fried Bao Buns are a delicious vegan take on traditional soup dumplings, featuring a soft yeast dough filled with a savory vegetable and smoked tofu mixture. The buns are first pan-fried to achieve a crispy bottom, then steamed to ensure a fluffy texture inside. Perfect as a snack or appetizer, they are served with optional sesame seeds, spring onions, and dipping sauce for extra flavor.

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 cup (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 mushrooms, see notes)
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

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Instructions

Making the Dough: Mix yeast with warm water and sugar in a small bowl; let sit for about 5 minutes. In a large bowl, whisk together flour and salt. Slowly pour the yeast mixture into the flour while stirring until it forms a clump. Knead the dough on a floured surface for about 5 minutes until smooth and soft. Place back in bowl, cover, and rest for about 45 minutes until doubled in size.
Preparing the Filling: Heat sesame oil in a pan over medium heat. Add chopped leek, cabbage, carrot, bell pepper, and garlic. Sauté for 2-3 minutes until slightly tender. Add chopped smoked tofu, soy sauce, salt, and optional chili paste. Stir well and set aside to cool.
Assembling the Buns: Punch down the dough and knead briefly to remove air bubbles. Roll into a long log and cut into 10 pieces. Cover the pieces to prevent drying. Flatten each piece and roll into a 4.7-inch (12 cm) diameter circle with thinner edges. Add 2-3 tablespoons of filling to the center, then fold and seal the bun carefully around the filling. Repeat for all pieces.
Cooking the Buns: Heat oil in a non-stick pan over medium heat. Place buns pinched-side up in the pan, avoiding overcrowding. Fry for 2-3 minutes until bottoms are golden and crispy. Flip buns, add ¼ cup water to the pan, cover immediately, reduce heat to low, and steam for about 10 minutes until water evaporates.
Serving: Remove buns from pan. Optionally, sprinkle with sesame seeds and sliced spring onions. Serve with your choice of dipping sauce and enjoy warm.

Notes

You can make a traditional dumpling dough without yeast for a less fluffy bun.
If using mushrooms instead of tofu, fry mushrooms first for 2 minutes before adding other vegetables.
Any finely chopped vegetables can be used for filling. Make sure to squeeze out excess liquid to avoid soggy filling. Leftover filling can be served on the side or used in other recipes.
You can steam the buns without pan-frying by brushing oil on them and steaming for 12-15 minutes.
To freeze uncooked buns, freeze them on a tray spaced apart, then transfer to freezer bags. Reheat by pan-frying as instructed.

Nutrition

Serving Size: 1 bao bun
Calories: 130
Sugar: 2 g
Sodium: 350 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg