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Vegan Gua Buns
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5 from 7 votes

How to make Vegan Bao(Gua) Buns

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. 
Prep Time30 mins
Cook Time11 mins
Course: Appetizers-Starters, Brunch, Snack
Cuisine: South Asian
Keyword: fold-over buns, Gua Buns, Vegan
Servings: 12 buns
Calories: 130kcal
Author: ArchanaPotdar


  • Bowls
  • Non-stick tava/skillet
  • Steamer
  • Rolling Pin
  • Skewer


For Dough for Bao Buns:

  • 1 cup water warm
  • 1 tsp sugar
  • 2 tsp instant yeast
  • 1 tbsp oil
  • 2 cups maida/ APF
  • 1 tbsp salt

For Bao Buns Filling:

  • 250 grms of tofu or paneer
  • 200 grms button mushrooms
  • ½ cup spring onion green
  • 2 tbsp ginger garlic paste
  • 2 tsp sugar
  • ½ cup soy sauce
  • 1 tbsp oil
  • 2 tsp red chilli sauce

For the Pickles:

  • 2 tsp lemon juice
  • 2 cups boiling hot water
  • ¼ cup vinegar
  • 1 tbsp sugar
  • 1 tbsp salt

Other Ingredients:

  • Cabbage leaves/lettuce


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 tbsp 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 tsp 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


Serving: 1bun | Calories: 130kcal