Learn how to make homemade Vegan Char Siu Bao (Chinese Steamed BBQ Pork Buns), just like the ones at dim sum! Traditionally made with pork, this version is filled with seitan and oyster mushrooms with a saucy, sweet and savory barbecue sauce.
Growing up, every time we would go to dim sum there was one dish I would look forward to the most: Char Siu Baos (Char Siew Bao, Cha Siu Bao Cha Siew Pao) AKA Chinese Steamed BBQ Pork Buns. I don't think anyone ever goes to dim-sum without ordering 2 or 5 stacks of these delicious, fluffy stuffed buns.
Vegan Steamed BBQ 'Pork' Buns
Since going vegan, I haven't been to dim sum because of the lack of vegan options. Since immersing myself more in the Chinese culture last month, it reminded me of how much I love baos, noodles and dumplings. Over the holiday while reconnecting with my grandma, I spent a lot of time learning about Chinese food, culture and cooking techniques– especially when it comes to baos, dumplings and noodles.
The first type of steam bun she taught me how to make were the Lazy Dragon Rolls because it doesn't involve a lot of steps and no pleating the dough was needed. While I love the simplicity of that style of bun, I was itching to get to re-learning how to make steamed buns that you'll find at Chinatown, dim-sum and Asian grocery stores... specifically char siu bao.
My grandma helped me with the bao bun, but it was up to me to come up with a vegan filling. After a few rounds of testing out the flavour and textures, I'm happy to say that this vegan char siu bao is as close to the real thing as it gets– seriously my family was mind blown. The bao is perfectly fluffy (almost cake-y), the filling is truly meaty, the sauce is mega flavourful and the perfect balance of sweet and savory.
This Chinese Steamed BBQ Pork Bun recipe is not a quick and easy recipe but they are so worth it, especially if you've been looking for a delicious meatless char siu bao. Plus, it's a fun project for the weekend that gets your whole family involved!
Lets get to it, shall we?
What type of flour to use
The key to soft and fluffy steamed buns is using flour with a low percentage of gluten and combining it with a starch. Flours with low gluten % include Chinese low gluten bao flour, called Di Jin Mian Fen (低筋面粉) Fen or cake/pastry flour. I've tried both and have found that the low-gluten bao flour does yield softer buns. For starch, I always opt for corn starch or wheat starch.
What is low gluten flour?
Low-gluten flour is a type of flour blend that contains regular wheat flour and wheat starch, not to be confused with cake flour. Cake flour does not contain starch, rather the lower percentage of gluten is achieved by the milling process. The bao flour I've used has a protein % that is slightly more than cake flour but still less than all purpose.
I highly recommend using low gluten flour if you're able to find it, but if all you have is cake flour (or even all purpose flour), these buns can still be made.
How to Make Vegan Char Siu Bao
There are four main steps to making steamed BBQ buns:
- The dough
- The filling
- Stuffing & pleating
For the steamed bao dough
To start, dissolve the yeast in room temperature soy milk, starting with the smaller amount. Stir in the sugar and oil.
Add the flour, corn starch and salt to an electric mixer. Starting with a low speed, slowly pour in the yeast mixture and then increase the speed setting to #4– let it run for about 10 minutes. You're looking for a smooth, elastic-y, sticky (but handle-able) dough. Cover with a damp kitchen towel and let it rest for 1 ½ - 2 hours (time will vary depending on temperature or your kitchen).
How to make dough rise faster
To speed up the fermentation process, microwave a cup of water for 2 minutes on high. Then place the bowl into the microwave with the door slightly open. The warm temperature will help speed up the proofing time.
While the dough is resting, lets prepare the Chinese BBQ pork filling!
For the filling
First, prepare the char siu sauce by mixing together the mushroom sauce, soy sauce, sesame oil and sugar. Then prepare the slurry by mixing the corn starch and vegetable stock.
Moving over to the stove, fry the onions over high heat until caramelized– this takes about 4 minutes. Decrease to medium high and cook oyster mushrooms for 2 minutes. Turn down to medium low add all the sauce. Stir and cook until it starts to bubble and simmer. Add the slurry and stir until it thickens (it's very quick!). Turn off the heat and then stir in the seitan char siu. Set it aside and let it cool.
Note: Instead of oyster mushrooms, you can use shiimeji mushrooms, shiitake mushrooms, konjac, jackfruit or tofu.
Once you dough is proofed, sift the baking powder on top of the dough and knead it again. You can either use your hands or do it directly in the electric mixer at speed 2 until baking powder is well incorporated. If the dough looks dry, add 1-2 teaspoon of water and knead until dough is smooth again. Cover with a damp cloth and then let it rest for another 15 minutes. In the meantime, if you do not already have some parchment paper prepared, cut 6-8 squares (approx. 4.25x4.25 in size)
How to wrap char siu bao
Divide the dough into 7 equal size pieces (I use a kitchen scale for accuracy). Cover the pieces of dough with the damp cloth and work with one piece at a time to prevent them from drying. Now is also a good time to pre-heat your steamer by bringing a pot of water to a boil.
Gently flatten the dough with a rolling pin twice and then flatten out the sides, keeping the middle thicker. The dough should be about 4-4.5 inches in diameter. Place the filling in the middle and pleat it closed.
You will probably have some leftover filling, you can eat it with rice or spread some over toast!
Steam & Serve
Place the buns on parchment paper with 1 inch between each bun and into the steamer basket. I use a double layer bamboo steamer but you can also use a metal steamer– just be sure do this the steamer on top of the boiling water and steam for 12 minutes (for 6 buns). If making 8 buns, steam for 10 minutes.
Watch How to Make it
Tips & Tricks for Soft & Fluffy Char Siu Bao
To make dim-sum worthy char siu bao, here are some tips to help you along the way:
- Weigh your ingredients: I tested the ratio of these ingredients many times for these baos, and for best results I HIGHLY recommend weighing your ingredients with a precision scale (even the yeast and baking powder).
- White baos: If you want to achieve that pure white char siu bao you see at dim sum, use unbleached flour.
- Start with less liquid: Depending on the type of flour and starch you use, as well as the temperature of your kitchen you may need more or less water. Start with the lesser amount given and add additional only if needed to bring the dough together.
- Check dough earlier: Proofing time is roughly 1 ½ - 2 hours but that can depend on the temperature of your kitchen. In the winter, it can take up to 2 ½ hours. However, I always recommend checking your dough earlier rather than later. To check if your dough is done proofing, make a indent in the dough with your finger. It should spring back up slowly. If it springs back quickly, proof for longer. If it does not spring back at all, it is over proofed and it may cause the buns to collapse when cooking.
- Pre-heat the water: Instead of starting them off with cold water, these baos need instant hot steam to make them puff up.
- Do NOT open the lid of the steamer while it is steaming, it will cause the baos to collapse.
Steamed Buns FAQ
Can I make these ahead of time?
You can prepare the filling ahead of time. I don't recommend making the dough ahead of time due to the nature of proofing. If timing is an issue, you can try these yeast free bao steamed buns.
How to store steamed buns
Place them into a air tight container or reusable bag and keep it in the refrigerator for up to 5 days.
Can I freeze steamed buns?
These are best eaten fresh but they can be frozen. Once they're cooled down, keep in a reuse-able bag and freeze. To reheat, steam the buns until warmed again (12-15 minutes) or in a pinch, microwave for one minute.
If you recreate this Vegan Char Siu Bao recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Char Siu Bao
- Total Time: 3 hours 20 minutes
- Yield: 7 servings 1x
These homemade Vegan Chinese BBQ 'Pork' Buns (Char Siu Bao) are perfectly fluffy and filled with a sweet, savory barbecue filling– just like the ones at dim sum!
Char siu bao dough:
- 1 cup + 2 tablespoon all purpose, cake or bao flour (140g)
- 6 tbsp corn starch (60g)
- 1 tsp instant yeast (3g)
- ⅓ cup + 2 tablespoon lukewarm soy milk or water (105-110ml)
- 1 ½ tbsp neutral oil (22g)
- 2 tbsp cane sugar (32g)
- ¼ tsp salt
- 1 tsp baking powder (3g)
Char siu bao filling:
- 2 tbsp mushroom sauce (30ml)
- 1 tbsp soy sauce (15ml)
- 1 tsp sesame oil (5ml)
- 2 tsp cane sugar (10g)
- 1 small onion, diced (60g)
- 2 oyster mushrooms, diced (70g)
- ½ a recipe of vegan char siu (120g)
- 2 tbsp corn starch (20g)
- ½ cup vegetable stock (160ml)
- Dissolve the yeast in the lukewarm soy milk (with the lesser amount). Stir in the sugar and oil. Add the flour, corn starch and salt to a stand mix. Start at a low speed and then slowly pour in the yeast mixture (ensure it does not directly hit the salt). Increase to medium speed (setting #4) and let it run for about 10 minutes or until a sticky and very smooth dough forms (add remaining liquid if needed 1 teaspoon at a time). Cover with a damp paper towel and let it rest for 1 ½ - 2 hours or until almost double in size. Press down on the dough with your fingers (checking earlier is better)– it should slowly spring back. If it springs back too quickly, rest for longer. If it does not spring back at all, it may be over proofed and cause the bao to collapse.
- While dough proofing, make the filling. Mix together the mushroom sauce, soy sauce, sesame oil and sugar. In a separate bowl, mix the corn starch and vegetable stock. Fry the onions over high heat until caramelized (about 4 minutes). Decrease to medium high and cook mushrooms for 2 minutes. Turn down to medium low add all the sauce. Stir and cook until it starts to simmer. Add the slurry and stir until it thickens. Turn off the heat and then stir in the char siu seitan. Set aside and cool.
- Sprinkle the baking powder over the dough and knead again at speed 4 until the baking powder is mixed it (you can also knead it on your work surface). Knead until smooth again. Cover and rest for another 10 minutes. In the meantime, if you do not already have some parchment paper prepared, cut 7 squares about 4.5x4.5 inches.
- Divide the dough into 7 equal size pieces (I use a kitchen scale for accuracy). Gently flatten the dough with a rolling pin first and then flatten out the sides, keeping the middle thicker. The dough should be about 4-4.5 inches in diameter. Place the filling in the middle and pleat it closed.
- Place the baos on parchment paper and into the steamer basket. Bring a pot of water to a boil over high heat. Once boiling, place the steamer on top and steam for 10-12 minutes (do not open the lid while steaming). Serve warm and enjoy!
- Helpful Equipment: stand mix, mixing bowl, wok, bamboo steamer basket, parchment paper, wooden rolling pin
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: entree
- Method: steaming
- Cuisine: chinese, vegan
- Serving Size: 1 bao
- Calories: 224
- Sugar: 7.8g
- Sodium: 367mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.96g
- Trans Fat: 0
- Carbohydrates: 38g
- Fiber: 1.4g
- Protein: 6.6g
- Cholesterol: 0
Keywords: vegan char siu bao, vegan bbq pork buns, chinese bbq pork buns, vegan steamed buns, vegan bao
SAVE IT FOR LATER! ↓
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Yummmy!!! For some reason I have been craving baos since December, but there are no vegan baos in my neighbourhood of Tokyo, so your recipe appeared with perfect timing. The only change I made was to use stevia as the sweetener, instead of sugar, and I kneaded the dough by hand. It came together quite easily. The only drawback was my clumsy skill in pleating the dough to form the bao - very wonky shapes here... But a lot of fun to make (and eat). Thank you Lisa!
Lisa Kitahara says
I'm so glad to hear you loved this recipe!! Thank you for the feedback 🙂
Luana Lavorante says
I made this recipe today and it was great!
This is my favourite version of vegan bao I've made so far and I'll definitely make them again.
Thank you for sharing the recipe <3
Lisa Kitahara says
So happy to hear you enjoyed, Luana! <3
Amazing baos! These were soooo good, they take a lot of time to make but are definitely worth it!
Lisa Kitahara says
Thanks so much Lily, happy to hear you enjoyed!
Jonathan Mercer says
Made these this evening and they were so delicious! I had fun making the bao as well!
THESE ARE SOOOO GOOD!! I finally found the energy to make this recipe and damn it's tasty. The best pork bun ever! I don't do mushrooms so subbed for courgette and it worked really well - I also accidentally added the reserved marinade for the ribs to the filling g mix but next time I'll do the same again, it was so good! Thanks again for your epic recipes!
Made this last night and it turned out great! Followed the dough recipe exactly but made a couple of modifications to the filling. I used tofu to make the char siu instead of seitan and added some shiitake mushrooms to the oysters. I did not add any corn starch to the filling since all of my sauce evaporated in like 30 seconds in the pan! Also for me onions took ~10 mins to caramelize... thank you for this recipe, will definitely make again!!
I used a different filling but the dough was delicious and fluffy. The recipe was really clear and easy to follow. I will definitely make these again, thank you!
I love this recipe! About a week before it was published, my kid had a similar porkish seitan from a vegan restaurant and loved it. When I saw this recipe, I knew I had to try it. The flavor is amazing and it’s pretty simple to execute.
I do need to double it though.
Kelly Stuart says
Excellent flavor! I've been missing Char Siu Bao since becoming vegan this summer. The flavor from the Char Siu recipe and the filling is wonderful. I didn't have any Vital Wheat Gluten in the house to make the seitan, and had been wanting to try the Soy Curls I did have, so used the Char Siu recipe but soaked the soy curls in it and simmered, then pan sauteed to get a char (would choose the broil next time). Had to add a bit extra water because they absorbed so much, but the end result was delicious and worked great in these bao. I've made Bao before becoming vegan, and this dough worked better than any I've made before! (I did buy the low gluten bao flour where as previously I'd used all purpose)