top view vegan mushroom 5 spice steamed buns on dark background with asian props

Vegan friendly 5 spice mushroom steamed buns

These vegan steamed buns are rich flavored with hoisin and 5 spices, stuffed with a mix of mushrooms and sweet potato. The flavor is sweet and salty at the same time, with a little sour hint of the vinegar. A perfect weekend recipe to make with the kids, and let me tell you: kids will love the fluffy bread with the surprise inside. 

Course Main Course
Keyword 5 spice, bao, bapao, buns, hoisin, mushroom, steamed buns, vegan, vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
resting time 2 hours 15 minutes
Total Time 1 hour 15 minutes
Servings 10 buns


For the bao’s

  • 200 ml warm water
  • 4 g active dry yeast
  • 285 g flour
  • 150 g cornstarch
  • 60 g granulated sugar
  • 45 g olive oil
  • 2 ½ tsp baking powder

For the filling:

  • 200 g mushroom mix finely chopped
  • 1 handful chives finely chopped
  • 2 tbsp sesame oil
  • 1 garlic clove minced
  • ¼ sweet potato coarsely grated
  • 1 tbsp vinegar rice vinegar recommended
  • 1 tbsp maple syrup
  • 2 tsp 5 spice mix
  • 2 tbsp hoisin


To make the dough

  1. In a big bowl dissolve the yeast in the warm water.

  2. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Kneed with your hands or the mixture until an elastic ball is formed, takes about 15 minutes.

  3. Spread a small amount of oil on the dough ball, and cover the bowl with a damp cloth. Let rest for 2 hours, in the meantime prepare the filling.

Preparation of the filling

  1. Mix chives and sesame oil in a small bowl, set aside.
  2. In a separate bowl mix the vinegar, maple syrup, 5 spice, and hoisin until homogeneous, set aside
  3. In a large skillet add olive oil over medium heat. Add garlic and cook for 30 seconds.
  4. Add mushrooms and saute until tender. Stir in the 5 spice mixture and heat 2 more minutes.
  5. Let the mushrooms cool in a separate bowl and stir in the chives. Let cool until needed.

Making the buns

  1. After your dough has rested for 2 hours, add the baking powder. Mix it in, if the dough feels dry add 1-2 tbsp water and knead until it becomes smooth again. Cover bowl with a damp cloth and rest for another 15 minutes.
  2. Spread out 10 cupcake liners or cut out 10 pieces of 10cm x 10cm parchment paper.
  3. Roll out the dough into a big log and cut into 10 equal pieces. Press each disk into a circle of 10 cm diameter, it should be thicker in the center and thinner around the edges. Adn place the piece of dough onto the cupcake liner or parchment paper.
  4. Add about 1 ½ tbsp of filling and pleat the buns until they’re closed on top.
  5. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Put the buns in a steaming basket leaving 1 to 2 inches between the buns and place the basket into the wok. Cover wok with lid. Steam buns over boiling water for 12 minutes.

Recipe Notes