How to make Vegan Bao(Gua) Buns

A healthy steamed Bao Bun that is deliciously fluffy and soft; fill it up with fillings of your choice!

Simple and filling fold-over buns are versatile and can take any filling. With the stuffing in a bao, you have a light meal or a starter to enjoy. Pork Belly Buns need not be stuffed with any meat you can make them at home easily. If you have the same problem as I have, what to feed the hungry horde? Let me rephrase it, that something different to feed the hungry horde? Something to keep their interest in home-cooked food? Read on for this easy way to vary your food. Spread the love, share and like my post. Sign up for my newsletter! (link below).

Vegan Bao Bun! Yes, you can make it. Check my recipe.

My daughters are true foodies! The two of them make many forays in places I have never heard of and come back with reviews. Good places they want me to visit with them and try the food! Not always possible but yes I do get some interesting ideas. After one such foray they were singing praises of the Bao they ate.

Now, both Girish, my husband and I were clueless. I had saved a bao recipe when the girls were small but it was like a stuffed bun. The description the girls gave was different. But they kept insisting I make it and finally I did succumb to the cajoling. I must say I will be making the bao again. For it is delicious, easy to make and very versatile.

This time I will pair them with some soup. Like the Wonton Soup or Mock Asian Hot Pot Soup Recipe, even Vegan Kimchi Noodles Recipe.

So what is a Bao Bun?

The Gua bun is a Chinese household bread with stuffed filling. Traditionally made from flour, the light and fluffy bun is steamed instead of baked. The flat bun is folded over itself to resemble a taco and usually holds a captivating combination of meats and spices. Today, the bao is popular worldwide as a “Chinese Hamburger.”

The bun is said to have originally come from Taiwan and its surrounding areas. Fun fact: the word “bao” means bun! Thanks to English, it’s now bun bun! It was once known to be a part of the staple diet, although back then, the shape resembled a traditional dumpling. Gua bao also known as pork belly buns or a lotus leaf bun and is served in a traditional Chinese meal as an accompaniment to rich dishes.

Where to buy Lotus Leaf Buns?

Fold-over buns, at least in Goa, are a rare if not impossible find. My daughter swears, however, that she knows a place in Bangalore. Her word of advice: go to a good Chinese restaurant and make demands until they bend to your whim.

How to make the buns fluffy?

To make Bao a special kind of flour is used. Since this may not be easily available to everyone, any flour will do. However, take note of the gluten levels in the flour. The lower the gluten, the fluffier your bao.

What are the best Pork Belly fillings?

One of the most popular bao bun filling is pork. Pork filled Gua buns are a common street food if you’re ever in Taiwan. Bao is also served with chicken, duck, beef or really, any meat. However, vegetarians fear not! Bao is easily adapted to vegetarian cooking. All you need is the filling of your choice.

Ingredients for Vegan Bao Buns!

For the Bun:
- Maida/ APF: Since the Bao flour is not available I have used Maida or all-purpose flour.
- Yeast: I have used instant yeast if you use active yeast then please activate it before adding the flour.
- Water: Warm water to activate your yeast whether instant or active yeast.
- Sugar: the food for the yeast is sugar do not skip it.
- Salt: I have used regular table salt.
- Oil: Use any odourless oil. Here I have used sunflower oil.
For the Filling:
- Spring onion: Chop the spring onions, keep the onion and the greens separate.
- Ginger garlic paste: I used ginger garlic crushed to a fine paste.
- Tofu: Since I wanted to make my boa vegan I used tofu. Use paneer if you wish.
- Mushrooms: Sliced button mushrooms and give a slightly meaty texture.
- Capsicum: I used coloured peppers you can use the regular green ones too.
- Carrots: Julienned to the match the capsicum.
- Cucumber: Julienned to the match the capsicum.
- Soy sauce: I have used the medium soya sauce but feel the dark one would have been better.
- Sugar: To balance tastes use as per taste
- Lemon juice: Please use fresh lemon juice
- Vinegar: I used apple cider vinegar use rice vinegar if you can source it.
- Boiling hot water: used to make pickles.
- Salt: without salt, your dish will fail so use whatever you are comfortable with.

So now we can start making our Steamed Lotus Leaf Bun:

Making the Dough for Buns:
- The first job that I will recommend doing it making the dough. Somehow this was the task I dreaded and kept postponing. Maybe it meant no going back now I was committed to making that bao.
- If you are using active yeast dissolve sugar in warm water then add the yeast. Set in warm place wait for small bubbles to form before adding to the prepared flour.
- If you are using instant yeast add sugar and yeast together to the flour and mix well.
- Add salt, oil and warm water to mix to form a soft dough. Word of caution, do not add all water at once. Use as needed different flours need a different amount of water.
- Lightly knead the dough for about 5 minutes or till soft and elastic. Cover and set aside so that rises. If you live in a hot and humid climate like mine your dough will be ready in 30 minutes or less. In colder climates, you will need to more time.
As the dough is rising make your filling.
The Filling:
- The traditional filling of pork is not something for my home so I wanted to use paneer. But the girls will not have any of it so we had mushrooms and tofu. I made them in a similar fashion and liked both. You can use paneer in place of tofu.
- All I did was mixed well add 250 grams of tofu to a marinade of spring onion greens, ginger garlic paste, sugar, soy sauce, lemon juice coat well. And set aside for 1 hour to marinate.
- Similarly, I made another marinade and added chopped mushrooms to it.
- After an hour heat 1 tablespoon oil and fry the marinated tofu on both sides till well browned. Remove and set aside.
- For the mushrooms just stir fry the mushrooms
- In the same pan Add the marinade of the tofu and mushrooms and add 2 teaspoon red chilli sauce. Mix and cook till almost dry.
Making the Pickles:
- In a jar add boiling hot water and vinegar. Add the sugar and salt and stir well. Add the green chillies, julienned cucumber, carrots and capsicum. mix, Cover and set aside.
The next task is making the buns:
- Once the dough has risen make your bao. Make small balls with the dough. Using a rolling pin roll out the dough in ¼ inch thick flatbread. Then using a sharp cutter, a glass cut out circles about 3 inches in diameter.
- Place each on a square piece of parchment paper. Brush with oil lightly place a wooden skewer in between and fold in half-press lightly.
- Cover and let it rise for another 30 minutes in my weather but in colder places leave them for about an hour. This time around he buns will not double but will puff up.
Steaming the Gua Buns:
- If you have a steamer set it up I use a colander on a vessel works well. Add enough water in the vessel and let it come to boil. Place the squares parchments on the colander. Cover and steam till the boa puffs say about 9-11 minutes.
Stuff the buns with the filling as soon as they come out of the steamer. They taste best when soft and warm.
In the bun spread the dried marinade like a chutney. Add cabbage leaf, capsicum, carrot n cucumber julienne n tofu. Serve

Recipe Card:

A healthy steamed delight that is deliciously fluffy and soft and Vegan Bao Bun. Stuff a Fold-Over Bun with any filling you wish and you have a light meal or a starter to enjoy.

5 from 10 votes

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Course: Appetizers-Starters, Brunch, Snack

Cuisine: South Asian

Keyword: fold-over buns, Gua Buns, Vegan

Prep Time: 30

Cook Time: 11

Servings: buns

Calories: 130kcal

Author: ArchanaPotdar

Equipment

Bowls
Non-stick tava/skillet
Steamer
Rolling Pin
Skewer

Ingredients

For Dough for Bao Buns:

1 cup Water warm
1 teaspoon Sugar
2 teaspoon instant yeast
1 tablespoon Oil
2 cups all-purpose flour or APF
1 tablespoon Salt

For Bao Buns Filling:

250 grams tofu or paneer
200 grams button mushrooms
½ cup spring onion greens
2 tablespoon ginger garlic paste
2 teaspoon sugar
½ cup soy sauce
1 tablespoon oil
2 teaspoon red chilli sauce

For the Pickles:

2 teaspoon lemon juice
2 cups water boiling
¼ cup vinegar
1 tablespoon sugar
1 tablespoon salt

Other Ingredients:

cabbage leaves or lettuce

Instructions

Making the Dough for Bao Buns:

If you are using active yeast dissolve sugar in warm water then add the yeast. Set in warm place wait for small bubbles to form before adding to the prepared flour.
If you are using instant yeast add sugar and yeast together to the flour and mix well.
Add salt, oil and warm water to mix to form a soft dough. Lightly knead the dough for about 5 minutes or till soft and elastic. Cover and set aside so that rises. If you live in a hot and humid climate like mine your dough will be ready in 30 minutes or less. In colder climates, you will need to more time.
As the dough is rising make your filling.

For the Bao Buns Filling:

Add tofu to a marinade of spring onion greens, ginger garlic paste, sugar, soy sauce, lemon juice coat well. And set aside for 1 hour to marinate.
Similarly,make another marinade and add chopped mushrooms to it.
After an hour heat 1 tablespoon oil and fry the marinated tofu on both sides till well browned. Remove and set aside.
For the mushrooms just stir fry the mushrooms
In the same pan Add the marinade of the tofu and mushrooms and add 2 teaspoon red chilli sauce. Mix and cook till almost dry.

Making the Pickles:

In a jar add boiling hot water and vinegar. Add the sugar and salt and stir well. Add the green chillies, julienned cucumber, carrots and capsicum. mix, Cover and set aside.

The next task is making the buns:

Once the dough has risen make your bao. Make 4 small balls with the dough. Using a rolling pin roll out the dough in ¼ inch thick flatbread. Then using a sharp cutter, a glass cut out circles about 3 inches in diameter.
Place each on a square piece of parchment paper. Brush with oil lightly place a wooden skewer in between and fold in half-press lightly.
Cover and let it rise for another 30 minutes in my weather but in colder places leave them for about an hour. This time around he buns will not double but will puff up.

Steaming the Boa Buns:

If you have a steamer set it up I use a colander on a vessel works well. Add enough water in the vessel and let it come to boil. Place the squares parchments on the colander. Cover and steam till the boa puffs say about 9-11 minutes.
Stuff the buns with the filling as soon as they come out of the steamer. They taste best when soft and warm.
In the bao spread the dried marinade like a chutney. Add cabbage leaf, capsicum, carrot n cucumber julienne n tofu. Serve

Nutrition Facts

How to make Vegan Bao(Gua) Buns

Serving Size

1 bun

Amount per Serving

Calories

130

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Gua Bun Recipe Tips:

Use an oil that does not have strong smells. I have used sunflower oil here.
Use water sparingly. The dough may seem stiff do not add water if the dough does not come together. Then to a tablespoon at a time.
The dough has to rise. In a place like Goa where I live warmth is not a problem but if you live in colder climes then set it somewhere warm so that the dough rises.
Bao taste beast warm serve them immediately as soon as they are out of the steamer.
The extra buns freeze them they store well in the freezer. Just microwave them till warm and fill them up.

How to store/freeze and reuse the Bao Buns:

To store the extra buns first free them on a tray for about an hour. Then transfer them to your freezer safe container or bag and store them in the freezer for about a month. This way the buns will not stick to one another and when needed you can take out the individual buns.
To reheat stem the buns directly in the steamer for about 5 minutes.

Steamed Dishes you may like:

In conclusion: I will make these Gua Buns yet again for they are delicious and easy to make. Different stuffings will make it an ideal party dish or even a tailgating dish where the guests can make their own Bao.

If you try this recipe then please either

add a comment below,
tag me as #themadscientistskitchen on Instagram
or tag me on Twitter as @APotdar

How to make Vegan Bao(Gua)Buns Recipe