Vegan Mushroom Char Siu Bao
Soft steamed bao filled with sticky, smoky oyster mushrooms in a vegan char siu glaze. All the savoury-sweet pull of the Cantonese classic, made entirely from plants.
By Farah
· March 2026
Prep 0.5 hr · Cook 0.5 hr · Rest 1 hr
Makes 10 · 160 kcal per bun
Contains Gluten (wheat), Soya Allergen detail ↓
These mushroom char siu buns are soft, fluffy, and full of flavour. The oyster mushrooms are cooked down with garlic and sauces until rich, slightly sticky, and savoury.
The filling is simple but really satisfying, with a good balance of sweetness and umami. The dough steams up light and pillowy, making each bun soft and easy to eat.
A great plant based option that’s easy to make at home and perfect served warm.
This recipe makes 10 buns.
Let’s cook
Ingredients
Mushroom char siu filling
- 350 g fresh oyster mushroom
- 3 cloves of garlic
- 1.5 tbsp char siu sauce
- 1 tbsp mushroom sauce
- 2 tsp dark soy sauce
- A pinch of white pepper
- A bit of water
- A bit of oilfor stir frying
- 1 tbsp flourif needed to thicken the filling
Dough
- 300 g all purpose flourI use 9% protein content
- 2.5 tbsp sugar
- 1 1/4 tsp instant yeast
- 3/4 tsp baking powder
- 150 ml lukewarm water
- 2 tsp neutral oil
- 1/2 tsp vinegaroptional
Mushroom char siu filling
Prepare the mushrooms and garlic
Tear the fresh oyster mushrooms into small bite sized pieces using your hands. This gives a better texture than cutting and helps the edges crisp up when cooking.
Peel and finely chop or press the garlic cloves. Set aside so it is ready to use once the mushrooms are cooked.
Mix the sauce
In a small bowl, mix together the char siu sauce, mushroom sauce, dark soy sauce, white pepper, and a little water. Stir well until combined.
Fry the mushrooms
Heat a little oil in a pan and add the mushrooms. Spread them out in a single layer and let them cook until browned. Avoid overcrowding the pan so the mushrooms do not steam.
Once the mushrooms are nicely browned, remove them from the pan and set aside.
Cook garlic, then combine mushroom and sauce
In the same pan, add a little more oil if needed and stir fry the garlic until fragrant. Do not let it burn.
Return the mushrooms to the pan and pour in the sauce. Stir well so the mushrooms are evenly coated.
Add a little extra dark soy sauce if needed to deepen the colour and flavour. Mix well.
If the sauce is too thin, add about 1 tablespoon of flour and stir well. Cook for another minute until the filling becomes slightly thick and glossy.
Remove from heat and let the filling cool before using. This helps it stay firm and makes the buns easier to shape.
Making the dough
Mix the dry ingredients
Add the all purpose flour, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water, neutral oil, and vinegar (if using). Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 10 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges.
Place 1 tbsp of mushroom char siu filling in the centre. Gather the edges up and around the filling, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy your hot, soft, and fluffy mushroom char siu steamed buns while they are fresh from the steamer.
No talking. Just the making.
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The full picture
Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Don’t crowd the pan. Cook mushrooms in batches if needed. If crowded, they’ll steam instead of brown and lose flavour.
- Vinegar is optional. A small amount of vinegar does not affect flavour but helps keep the buns white and soft. You can leave it out if preferred.
- Steamer spacing. Always leave space between buns in the steamer. They expand as they cook and need room to stay round.
- Resting after steaming. Let the buns sit with the lid on for two minutes after steaming. This prevents sudden temperature changes that can cause wrinkles.
Storage
These buns are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat by steaming or microwaving for a few minutes until soft and warm again.
Freezing
The shaped buns can be frozen after the second proof but before steaming. Steam directly from frozen, adding two to three extra minutes.
Alternatively, fully cooked buns can be frozen and reheated in the microwave until warm and soft. Cover lightly to prevent them drying out.
Questions
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
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