I just made Hoisin Mushroom Gua Baos that are sticky, punchy, and so unapologetically delicious I’m already scheming how they’ll steal the show at our next Vegan Dinners.

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And I’m obsessed with these hoisin mushroom gua baos. I love the way the mushrooms soak up hoisin sauce and soy, getting sticky and deeply savory, then I bite through steamed buns and it’s just wow.

I make them on hectic weeknights when food cravings hit hard. It’s my go-to Resep Vegan and nails Asian Dishes without fuss.

I toss quick pickles and scallions on top because the sharp crunch keeps it honest. Messy, loud, and far from dainty.

Purely about the flavors. I eat with both hands.

No shame, I say. I want seconds before I even finish it.

Ingredients

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All purpose flour: the chewy, pillowy bao base you’ll love biting into.
Sugar: a touch of sweetness that helps the dough brown nicely.
Instant yeast: makes the buns fluffy and airy, basically magic.
Baking powder: adds extra lift so buns stay soft after steaming.
Salt: balances flavors and keeps the dough from tasting bland.
Warm water: wakes the yeast, keeps dough workable and not dry.
Vegetable oil: keeps the dough tender and adds pliable texture.
Mixed mushrooms: meaty, earthy filling that’s hearty and very satisfying.
Oil for frying: gives mushrooms a caramelized, slightly crispy edge.
Garlic: punchy aroma and savory depth, it’s a must.
Ginger: bright, zippy warmth that cuts through the richness.
Hoisin sauce: sticky, sweet-savory glaze that clings to mushrooms.
Soy sauce or tamari: salty umami backbone, great for depth.
Rice vinegar: brightness that keeps the filling from feeling heavy.
Maple syrup: subtle sweetness and slight caramel notes, not cloying.
Toasted sesame oil: nutty finish, a little goes a long way.
Cornstarch slurry: thickens sauce so it hugs the mushrooms.
Pepper: tiny kick that rounds out savory flavors nicely.
Carrot pickles: crunchy, tangy contrast that freshens each bite.
Cucumber: cool crunch, balances the warm, rich filling.
Rice vinegar for pickles: quick tang that’s sharp and refreshing.
Sugar for pickles: softens acidity and keeps pickles pleasant.
Salt for pickles: seasons and helps draw out moisture.
Scallions: sharp green pop and little oniony bite.
Cilantro: herbaceous lift, adds freshness you’ll notice immediately.
Toasted sesame seeds: tiny nutty crunch and nice visual finish.
Neutral oil for brushing: prevents sticking and adds sheen when needed.

Ingredient Quantities

For the bao buns (makes about 8): 300 g all purpose flour

1 tbsp sugar

1 tsp instant yeast

1/2 tsp baking powder

1/4 tsp salt

160 ml warm water

2 tbsp vegetable oil

For the hoisin mushroom filling: 400 g mixed mushrooms (shiitake and oyster work best), sliced

1 tbsp vegetable oil for frying

3 cloves garlic, minced

1 inch piece fresh ginger, grated

3 tbsp hoisin sauce (check vegan label)

2 tbsp light soy sauce or tamari

1 tbsp rice vinegar

1 tbsp maple syrup or brown sugar

1 tsp toasted sesame oil

1 tsp cornstarch mixed with 2 tbsp water (slurry)

Pinch of white or black pepper

Quick pickles: 1 small carrot, julienned

1 small cucumber, thinly sliced or julienned

3 tbsp rice vinegar for pickles

1 tbsp sugar for pickles

1/2 tsp salt for pickles

To assemble and garnish: 1 bunch scallions, thinly sliced

Fresh cilantro leaves

1 tbsp toasted sesame seeds

Neutral oil for brushing or steaming liners if needed

How to Make this

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1. Make the dough: in a large bowl whisk the flour, sugar, instant yeast, baking powder and salt; add warm water and 2 tbsp vegetable oil, mix until a shaggy dough forms, then knead on a lightly floured surface about 6 to 8 minutes until smooth and slightly springy.

2. First rise: place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 1 1/4 hours.

3. Shape the buns: punch down dough, divide into 8 equal pieces, roll each into a ball, then flatten into ovals about 10 cm long. Brush with a little oil, fold in half over a small piece of parchment or baking paper so they keep the bao shape, place on a tray and let rest 20 minutes.

4. Steam the bao: arrange buns in a steamer lined with parchment or brushed with neutral oil, leaving space for expansion; steam over simmering water for 10 to 12 minutes, then turn off heat and let sit covered for 2 minutes before opening so they dont collapse.

5. Quick pickles: meanwhile combine 3 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a bowl, stir until dissolved; toss in julienned carrot and sliced or julienned cucumber and let sit at least 10 minutes while you finish the rest — these are best when slightly softened but still crisp.

6. Prep mushrooms: heat 1 tbsp vegetable oil in a skillet or wok over medium high heat, add sliced mixed mushrooms and a pinch of pepper, cook without crowding until they release moisture and start to brown, about 6 to 8 minutes.

7. Flavor the filling: push mushrooms to the side, add garlic and grated ginger, sauté briefly until fragrant, then stir in 3 tbsp hoisin sauce, 2 tbsp light soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup or brown sugar and 1 tsp toasted sesame oil; simmer 1 to 2 minutes.

8. Thicken: stir the 1 tsp cornstarch with 2 tbsp water to make a slurry, pour into the mushroom mixture, cook 30 to 60 seconds until sauce thickens and clings to the mushrooms; taste and adjust seasoning with more soy or a pinch of sugar if needed.

9. Assemble: open a steamed bao, spoon in a generous amount of hoisin mushrooms, add quick pickles, scatter thinly sliced scallions, fresh cilantro leaves and sprinkle 1 tbsp toasted sesame seeds.

10. Serve and tips: serve warm right away. If you need to hold buns briefly keep them wrapped in a clean towel to stay soft, re-steam 1 to 2 minutes if they cool. You can substitute tamari for gluten free and check hoisin for a vegan label. Enjoy the messy, delicious bao.

Equipment Needed

1. Large mixing bowl (for the dough and first rise)
2. Kitchen scale or measuring cups and spoons (300 g flour and all the other measurements)
3. Whisk and a wooden spoon or silicone spatula (whisk dry ingredients, mix wet in)
4. Clean work surface and a bench scraper or hands for kneading and dividing the dough
5. Parchment paper and a pastry brush or small bowl of neutral oil (to brush and line the steamer)
6. Steamer setup (bamboo steamer or metal steamer basket plus a large pot with simmering water)
7. Skillet or wok and a spatula or tongs (to cook the mushrooms and make the sauce)
8. Sharp knife and cutting board (for mushrooms, carrot, cucumber, scallions and cilantro)
9. Small bowl and fork or whisk (for the quick pickle mix and cornstarch slurry)
10. Tray or plate and a clean kitchen towel (to rest shaped buns and keep finished bao warm)

FAQ

Q: Can I make the bao dough ahead of time? A: Yes, you can make the dough and let it proof in the fridge overnight. Take it out about 30 to 60 minutes before shaping so it comes closer to room temp and is easier to work with. It might rise a bit less cold but still tastes fine.

Q: My buns turned out dense, what went wrong? A: Most likely underproofed or water was too cold. Make sure yeast is bubbly in warm water (not hot), knead until smooth and elastic, and give them enough time to double. Also don’t skip the baking powder, it gives extra lift.

Q: Can I use all one type of mushroom or other veggies? A: Yep. Shiitake and oyster are best for texture and umami but you can use cremini, portobello, or add shredded carrot, tofu or tempeh. Just keep slices relatively even so they cook the same.

Q: Is store bought hoisin vegan? A: Some are, some aren’t. Check the label for honey, fish sauce or shrimp paste. If unsure mix miso, soy, maple and a little sugar to mimic hoisin.

Q: How do I reheat leftovers without soggy buns? A: Steam them briefly for 2 to 3 minutes to soften, or wrap in foil and warm in a 350 F oven for 8 to 10 minutes. If steamed too long they get soggy, so keep it short.

Q: Can I make gluten free bao? A: You can try with a gluten free flour blend but results vary. Gluten-free dough won’t be as stretchy so expect denser, crumbly buns. Add xanthan gum if your blend doesn’t have it and handle gently.

Hoisin Mushroom Gua Baos (Vegan Recipe) Substitutions and Variations

All purpose flour
- Bread flour — gives a chewier, slightly taller bao. Use 1:1, no other changes.
- Gluten free all purpose blend — for GF bao. Use 1:1 and add a teaspoon xanthan gum if your blend doesn’t have it; texture will be a bit denser.
Mixed mushrooms (shiitake + oyster)
- King oyster or portobello — similar meaty bite, slice thickly and cook a little longer to brown.
- Firm tofu, pressed and sliced — if you want a non-mushroom option. Press well, marinate in the sauce, then pan fry until browned.
Hoisin sauce
- BBQ sauce mixed with a touch of soy and a little molasses — use equal parts, taste and adjust. Not identical but sweet and smoky works.
- Homemade mix: 2 tbsp miso, 1 tbsp maple syrup, 1 tsp rice vinegar, splash of soy — stir until smooth.
Light soy sauce or tamari
- Coconut aminos — a lower sodium, soy free option; use same quantity but taste for salt, it’s sweeter.
- Regular dark soy diluted with a little water — if you only have dark soy, use half dark soy + half water to avoid overpowering saltiness.

Pro Tips

– Let the water be warm not hot. If it feels like bath water youre fine, if it feels too warm it can kill the yeast and your buns wont rise. If your kitchen is cold, pop the bowl in an oven with just the light on or on top of a warm pot to speed the first rise.

– Dont crowd the mushrooms when you cook them. Give them space so they brown and get chewy, not soggy. If you have a small pan, cook in two batches. Also salt them only near the end so they release less water and keep more texture.

– For perfect steamed bao, line with little squares of parchment or brush the steamer with oil so they dont stick. Leave room between buns because they expand, and when steaming finishes turn off the heat and wait a minute before opening the lid or they might collapse.

– Make the pickles at least 10 minutes before serving so they soften slightly and cut the richness, but dont make them hours ahead or they go flabby. If you need extra shine and balance, add a splash more rice vinegar and a pinch of sugar right before assembly.