Description

These Pan-fried Bao Buns are vegan soup dumplings with a soft, fluffy yeast dough filled with a savory mix of sautéed vegetables and smoked tofu. The buns are first pan-fried to a golden crisp bottom and then steamed in the same pan for a tender, juicy inside. Perfect as a delightful appetizer or snack, served with sesame seeds, spring onions, and dipping sauce.

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 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

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Instructions

Make the dough: Mix the yeast with warm water and sugar in a small bowl and let it activate for about 5 minutes until frothy. In a large bowl, whisk together the flour and a pinch of salt. Slowly pour in the yeast mixture, stirring with a chopstick or wooden spoon until clumps form. Transfer the mixture to a work surface and knead with your hands or a mixer fitted with dough hooks for about 5 minutes until the dough is smooth and soft. Place the dough in a bowl, cover it, and let it rest in a warm place for about 45 minutes, or until it has 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 the vegetables soften slightly. Stir in the chopped smoked tofu, soy sauce, salt, and chili paste if using. Mix well and remove from heat to cool.
Assemble the buns: Once the dough has doubled in size, punch it down and knead briefly to remove air bubbles. Roll the dough into a long log and cut into 10 equal pieces. Work with one piece at a time, keeping the others covered to prevent drying. Flatten each piece with your palm, then roll into a 4.7-inch (12 cm) diameter round wrapper with thinner edges. Place 2-3 tablespoons of filling in the center, then fold the dough up around the filling, sealing the top tightly. Repeat until all buns are assembled.
Cook the buns: Heat 1 tablespoon of oil in a non-stick pan over medium heat. Place the buns pinched-side up in the pan without overcrowding. Fry for 2-3 minutes until the bottoms are golden-brown and crispy. Carefully flip the buns, pour in ¼ cup (60 ml) water, and immediately cover the pan. Reduce heat to low and steam the buns for about 10 minutes or until the water has evaporated and the buns are cooked through.
Serve: Remove the buns from the pan, sprinkle with sesame seeds and chopped spring onions or herbs. Serve warm with your choice of dipping sauce and enjoy your delicious vegan pan-fried bao buns!

Notes

Dough: For a yeast-free dough alternative, a traditional dumpling dough recipe can be used, though it won’t be as fluffy or soft.
Tofu substitution: If using mushrooms instead of tofu, fry the mushrooms for 2 minutes before adding other vegetables.
Filling variations: Any finely chopped vegetables can be used; ensure excess liquid is squeezed out to avoid soggy filling. Leftover filling can be served on the side or used in other dishes.
Cooking method alternatives: The buns can also be fully steamed without pan-frying by brushing oil on the bottoms and steaming for 12-15 minutes.
Freezing: Freeze uncooked buns individually on a tray for 1-2 hours, then transfer to freezer bags. Reheat by pan-frying as instructed.

Nutrition

Serving Size: 1 bun
Calories: 183
Sugar: 2g
Sodium: 300mg
Fat: 5g
Saturated Fat: 0.4g
Unsaturated Fat: 4.4g
Trans Fat: 0g
Carbohydrates: 25.8g
Fiber: 2.3g
Protein: 7.1g
Cholesterol: 0mg