Introduction:
These Hoisin Mushroom Gua Baos are a mouthwatering vegan twist on the classic Taiwanese steamed buns. Filled with sweet-savory mushrooms, crisp pickled carrots and cucumbers, and a hint of spice from kimchi, every bite bursts with flavor and texture. Soft, fluffy, and beautifully presented, these bao buns make the perfect vegan dinner or aesthetic Asian-inspired meal for sharing.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12 gua baos
Ingredients:
Steamed Buns – Dry Ingredients:
2 cups + 1 tbsp all-purpose flour (275 g)
1 tbsp corn starch
¼ tsp salt
Yeast Mixture:
¾ cup warm soy milk
3 tsp sugar
1 tsp instant dry yeast
1 tbsp neutral oil, plus more for brushing
Pickled Carrots & Cucumber:
⅓ cup thinly sliced carrot
⅓ cup thinly sliced cucumber
½ tbsp coarse salt (optional)
3 tbsp rice vinegar
1 tbsp sugar (adjust to taste)
1 tsp roasted sesame seeds
Pinch of salt
Hoisin Mushrooms:
1 lb mushrooms (king oyster, shiitake, or mixed)
1 tsp minced garlic
Oil for cooking
2 tbsp hoisin sauce
4 tbsp maple syrup or other sweetener
¼ tsp Chinese five spice powder
Other Fillings & Toppings:
Vegan kimchi
Chopped roasted peanuts
Chopped spring onions
Instructions:
➜ Make the Pickled Veggies: Slice the carrot and cucumber thinly. Toss with coarse salt and let sit for 10 minutes. Squeeze out excess water and rinse. Mix rice vinegar, sugar, sesame seeds, and salt in a bowl until dissolved. Add the vegetables and mix well. Let sit for 10–15 minutes or refrigerate until ready to use.
➜ Cook the Hoisin Mushrooms: Slice mushrooms into strips. Heat oil in a pan over medium heat, add garlic, and sauté until lightly golden. Add mushrooms, hoisin sauce, maple syrup, and five spice powder. Stir well and cook for 5–6 minutes until mushrooms are tender and glazed. Set aside.
➜ Prepare the Bao Dough: In a bowl, mix flour, cornstarch, and salt. Warm soy milk (about 110°F) and stir in sugar and yeast. Let rest 10 minutes until foamy. Add oil and mix with dry ingredients to form a dough. Knead for 8–10 minutes until smooth and stretchy. Cover with a damp towel and let rise 1 hour or until doubled in size.
➜ Shape the Buns: Punch down the dough and divide into 12 equal pieces. Roll each into a ball, then flatten into an oval (about 3×4 inches). Brush lightly with oil, fold in half, and place on parchment. Proof for 15–20 minutes.
➜ Steam the Buns: Place buns in a bamboo steamer over boiling water. Steam on medium heat for 8–10 minutes. Turn off the heat and let rest 10 minutes before uncovering to prevent deflating.
➜ Assemble the Gua Baos: Gently open each steamed bun. Fill with pickled vegetables, hoisin mushrooms, and vegan kimchi. Sprinkle with chopped peanuts and spring onions. Serve warm and enjoy!
Pro Tips (FAQs):
Can I make the buns ahead of time?
Yes! Steam and cool completely, then freeze in an airtight container. Reheat by steaming directly from frozen until soft and fluffy.
What mushrooms work best?
King oyster and shiitake mushrooms offer the best texture and flavor balance for gua baos, but cremini or portobello also work.
Can I make this gluten-free?
Yes — use a gluten-free flour blend for the buns and tamari-based hoisin sauce.
Nutrition Summary:
Soft bao buns filled with savory-sweet mushrooms, crisp pickled veggies, and creamy vegan toppings — a balanced and flavorful plant-based meal.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bao | 220 | 6g | 36g | 5g | 2g | 8g |
Nutrition facts are estimated.
