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Vegan Steamed Bakpau Buns

A classic Chinese dish now with a vegan, oil free filling. 
Prep Time15 mins
Cook Time12 mins
raising time1 hr
Total Time27 mins
Course: Side Dish
Cuisine: Chinese
Keyword: bakpau, oil free, plant based, steamed buns, vegan
Servings: 12 buns
Author: Tina


  • 2 and 1/4 cup flour or 270 grams sifted
  • 3/4 cup plus 2 tbsp luke warm water
  • 2 and 1/4 tsp instant yeast or 1 envelop
  • 1/2 tsp sea salt
  • 2 tsp sugar


  • 6,2 ounces chicken chunks / meat substitute 175 grams
  • 2 to 3 spring onions, sliced, only the light parts
  • 1 tbsp soy sauce or tamari
  • 2 tsp sweet chili sauce
  • 1/4 cup finely diced bell pepper
  • 1/3 cup finely diced shiitake mushroom
  • 1 tsp grated ginger or 1/2 tsp ginger powder to taste, optional
  • 1 to 2 cloves of garlic, mashed
  • sea salt to taste


  • Add the instant yeast and sugar to the lukewarm water and let it become bubbly and ready to go. This takes about 5 minutes. 
  • Add the sifted flour to a bowl and make a hole in the middle. Pour in the yeast water and start bringing the dough together. You can kneed it with a food processor using the right attachment or by hand for about 5 to 8 minutes.  
  • Place it back in the bowl and cover it with a clean tea towel and let it rise for about 60 minutes or until doubled in size. 
  • Punch the air out, kneed it through a few times and form a log shape. Divide the dough into 12 equal pieces, you can eyeball this or use a scale. Form balls. 
  • Flatten the dough ball and add a scoop of filling in the middle, 1/12th of the filling. Pinch the up and down side of the round circle together, do the same in the middle of the other half. Start pinching the dough together to close it completely. 
  • Cover the ready to steam buns with a tea towel and finish rolling and filling all the dough. While you are doing this yo can heat some water in the pan you are going to be using to steam above. 


  • Put the chicken substitution in a small food processor and pulse to break it up into fine pieces that can stick together but not into a mush.  
  • Add the diced bell pepper, mushroom, grated ginger and garlic to a pan and saute it for about 5 minutes with one or two tbsp of water. Add in the "meat" and saute further for about 5 minutes. Add in the sliced green onions, flavorings and taste. Let it cool almost completely to make the filling of the buns easier. 


  • When all the buns are filled you can start the steaming with the first ones you filled, those will be the puffiest ones. Place the buns in the steamer basket on a paper muffin form or a piece of parchment paper. Leave room to grow. Mine fits 3 at a time. 
  • Place above boiling water, cover with a lid and steam for about 10 to 12 minutes. When done take them off the pan and let the buns sit still covered with the lid for a few minutes. I have two steaming baskets so I rotate when making this recipe. 


Delicious with some extra sweet chili sauce or any other sauce you like. The steamed buns can also be frozen before steaming them. Place on a tray and freeze first, than you can store them in a bag or container in the freezer. Steam them the same way as described. If they are frozen steam for 15 minutes. 
If you don't have a steaming basket you can add an inch of water to a big pan, place three little cups into the water and place a plate with the buns on them. Cover with a lid.