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Tasty Mushroom Gua Baos

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These Hoisin Mushroom Gua Baos boast cloud-like steamed buns stuffed with deeply flavored mushrooms coated in sweet-salty hoisin sauce. The buns come together from a basic yeast mix that turns wonderfully soft when steamed. The mushroom filling gets a perfect contrast from homemade pickled carrots and cucumbers that bring bright crunch to each bite.

Adding vegan kimchi, crushed peanuts, and sliced green onions creates an amazing mix of crunch and flavor. You can make different parts in advance and keep the buns in your freezer for easy meals down the road. Feel free to switch up the mushroom types or try maple hoisin tofu as another tasty option.

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By Rosa Rosa
Updated on Wed, 23 Apr 2025 20:34:33 GMT
A plate of food with a wooden bowl. Pin it
A plate of food with a wooden bowl. | letscookiteasy.com

These cloud-like handmade gua bao buns pack a punch with savory hoisin-glazed mushrooms, zesty quick-pickled veggies, and all your go-to garnishes. You'll fall for the magic that happens when soft, puffy buns meet rich umami mushrooms – it's a handheld treat that works brilliantly for laid-back meals or when you want to wow guests with appetizers.

I whipped up these gua baos when hosting a get-together where many folks had special diets. Everyone couldn't believe such tasty buns were completely plant-based. They've become the most asked-for dish at our gatherings now, no matter who shows up.

What You'll Need

  • All purpose flour: Gives you that dreamy fluff factor true bao buns need
  • Corn starch: The secret to getting that soft, pillowy bun texture
  • Soy milk: Adds a hint of flavor and creaminess while keeping things vegan
  • Fresh mushrooms: Create that hearty bite and soak up all the tasty hoisin goodness
  • Hoisin sauce: Brings that signature sweet-meets-savory Asian flavor punch
  • Rice vinegar: Adds the zingy kick needed for your quick-pickled veggies
  • Chinese five spice powder: Packs your mushroom filling with warm, aromatic flavors

How To Make Perfect Gua Bao

Make Your Quick Pickles:
Slice cucumbers and carrots paper-thin. Sprinkle with salt and let sit for 10 minutes, then rinse off. Mix with rice vinegar, sugar and salt. Want stronger flavor? Make them a day before.
Get Your Dough Ready:
Put flour, cornstarch and salt in a big bowl. Warm up soy milk to about 110°F, stir in sugar and yeast, and wait 10 minutes until it gets foamy. Pour this mix plus oil into your dry stuff, then knead about 5-10 minutes till you get a smooth, stretchy dough.
Let It Grow:
Roll your dough into a ball, stick it in a bowl, and cover with a damp cloth. Put it somewhere warm and let it puff up for about an hour till it's twice as big. This wait makes your buns taste better.
Form Your Buns:
Push the air out of your risen dough and shape it into a ring. Cut into 12 even pieces, keeping them covered as you work. Roll each piece into an oval, brush with oil, then fold it over. Put each one on a square of parchment inside your steamer and let them sit another 15-20 minutes.
Steam Them Up:
Set your bamboo steamer over bubbling water, making sure the water doesn't touch the buns. Steam for 8-10 minutes on medium heat. After turning off the heat, don't open the lid for 10 more minutes! This stops them from suddenly shrinking.
Cook Your Filling:
Cook minced garlic until it smells good, then throw in sliced mushrooms. Add hoisin sauce, maple syrup, and Chinese five spice. Cook for 5-6 minutes until mushrooms get tender and the sauce gets thick and shiny.
Put It All Together:
Carefully open each fluffy bun and stuff with your glossy mushrooms, tangy pickled veggies, and extra toppings like kimchi, crushed peanuts, and sliced green onions. The mix of soft bun, rich filling, and crunchy bits makes every bite amazing.
Two buns with meat and vegetables in a bowl. Pin it
Two buns with meat and vegetables in a bowl. | letscookiteasy.com

Nothing beats seeing someone try these buns for the first time. That look of amazement when they realize how basic ingredients turn into something so mind-blowingly good makes all the work worth it. These days my kid helps me fold the buns, and our weekend gua bao sessions have become something we both look forward to.

Fixing Common Bao Problems

Getting those perfectly puffy buns can be tricky sometimes. If your buns sink after cooking, it's usually because of sudden temperature changes. Always keep that lid on for 10 minutes after turning off the heat. Got doughy centers? They need more time steaming. For first-timers, I suggest going with a slightly cooler temp and longer steam time instead of the other way around.

Steaming Without Special Equipment

A bamboo steamer works best, but don't worry if you don't have one. You can use a metal steamer basket with parchment paper lining. In a pinch, even a heat-safe plate sitting on a small rack inside a lidded pot works fine. Just make sure water never touches your buns and that steam can circulate evenly throughout cooking.

Try These Amazing Fillings

What makes gua bao so great is how many ways you can fill them. Besides hoisin mushrooms, try maple-glazed tofu, five-spice tempeh, or jackfruit simmered with soy sauce and star anise. If you eat meat, traditional options like braised pork belly or shredded duck work beautifully too. Whatever filling you go with, aim for that perfect mix of sweet, savory, and tangy flavors.

A bowl of food with two buns and a bowl of sauce. Pin it
A bowl of food with two buns and a bowl of sauce. | letscookiteasy.com

Gua bao comes from China's Fujian province but has turned into a favorite street snack across Taiwan and now worldwide. This version keeps the soul of traditional gua bao while adding a plant-based twist everyone can enjoy. There's something magical about biting into that soft, steamy bun filled with rich, flavorful goodies – it's a taste adventure that hits all the right notes.

Frequently Asked Questions

→ Can I make the bao buns ahead of time?

Definitely! The buns freeze amazingly well. Just put the cooled buns in a freezer container with parchment paper between them so they won't stick together. When you want to eat them, steam them straight from frozen until they're soft and puffy again. No need to thaw them first.

→ What's the best type of mushroom to use?

We love combining king oyster and shiitake mushrooms since they've got hearty textures and soak up flavors really well. But honestly, you can throw in whatever mushrooms you like or have on hand. Regular button mushrooms, cremini, or oysters will work great too.

→ Can I make these without a bamboo steamer?

For sure! Try a metal steamer basket with parchment paper inside, or make your own setup using a big pot and a heat-safe plate. Just put the plate on top of an upside-down bowl inside the pot with water underneath, then cover everything with a lid to keep the steam in.

→ Why did my buns deflate after steaming?

Buns usually collapse when the temperature changes too fast. Keep the lid on your steamer for about 10 minutes after cooking before you peek inside. Also, go with medium heat while steaming. Too hot and they'll puff up then fall flat. Too cool and they'll stay doughy inside.

→ Can I substitute the hoisin sauce with something else?

Don't have hoisin? You can mix up your own with 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 teaspoon maple syrup or honey, and a tiny bit of five-spice. Or try black bean sauce or teriyaki sauce instead. Just add a little more sweetener if needed.

→ What can I use instead of soy milk in the dough?

Any milk works fine for the dough. Try almond milk, oat milk, or even regular cow's milk in the same amount. Just make sure it's warm enough to wake up the yeast but not so hot it kills it.

Mushroom Filled Steamed Buns

Airy handmade buns crammed with rich hoisin mushrooms, zingy pickled veggies, and optional spicy kimchi extras.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By Rosa: Rosa

Category: Starters & Snacks

Difficulty: Intermediate

Cuisine: Taiwanese

Yield: 12 Servings (12 gua baos)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Dry Ingredients

01 275g plain flour (2 cups plus 1 tbsp)
02 1 tbsp cornflour
03 1/4 tsp table salt

→ Yeast Mixture

04 180ml lukewarm soy milk (3/4 cup)
05 3 tsp granulated sugar
06 1 tsp quick-acting dry yeast
07 1 tbsp unflavored oil with extra for coating

→ Pickled Vegetables

08 1/3 cup skinny carrot strips
09 1/3 cup thin cucumber slices with middle removed
10 1/2 tbsp rough salt (skip if you want)
11 3 tbsp rice vinegar
12 1 tbsp white sugar
13 1 tsp toasted sesame seeds
14 Small amount of salt

→ Hoisin Mushrooms

15 450g fresh fungi (mix of king oyster and shiitake works great)
16 1 tsp crushed garlic
17 Oil for frying
18 2 tbsp hoisin sauce
19 4 tbsp maple syrup or any sweet liquid
20 1/4 tsp five spice powder

→ Toppings

21 Plant-based kimchi (if you like)
22 Crushed peanuts
23 Sliced green onions

Instructions

Step 01

Take out the cucumber seeds and strip the carrot. Cut both into super thin slices. If you want, mix them in a strainer with rough salt. Let them sit for 10 minutes, then squeeze out water and wash under tap water. Mix rice vinegar, sugar and salt in a bowl until sugar melts. Throw in the veggie slices and sesame seeds, then let them soak for 10-15 minutes or keep in the fridge overnight for stronger flavor.

Step 02

Cut mushrooms into thin sticks. Warm up oil in a non-stick pan on medium fire. Cook garlic until it turns slightly brown. Toss in mushrooms, hoisin sauce and maple syrup. Stir everything well and cook for 5-6 minutes until mushrooms get soft and juicy. Add five spice, mix thoroughly, and turn off the heat.

Step 03

Mix flour, cornflour and salt in a big bowl. Heat soy milk to about 42°C/110°F. Put sugar and yeast in the warm milk and wait 10-15 minutes till it gets frothy. Add oil to the yeasty milk. Make a hole in the dry stuff and pour in the liquid. Stir until you get a dough, then knead it for 5-10 minutes till it feels smooth. Shape it into a ball, put it back in the bowl, cover with a wet cloth, and let it grow for at least an hour or till it's twice as big.

Step 04

Put your puffy dough on a lightly floured counter. Make a hole in the middle with your thumb, then slowly shape it into a ring. Cut the ring into 12 chunks (about 40g each). Keep them under a damp towel. Take one piece at a time, roll it into a ball, then flatten it into an oval about 3 x 4.5 inches. Brush with oil and fold it halfway. Put on steamer paper and let them rest another 15-20 minutes.

Step 05

Set your steamer over a pot with water on medium heat, making sure water doesn't reach the buns. When water bubbles, turn heat to medium and steam for 8-10 minutes. After steaming, don't open the lid for 10 minutes so buns won't shrink. Cover finished buns with a cloth to keep them moist. Do the same for all batches.

Step 06

Carefully open each warm bun. Stuff with hoisin mushrooms, tangy pickled veggies, and kimchi if you want. Sprinkle with green onions and crunchy peanuts before eating.

Notes

  1. You can freeze raw buns in a box with baking paper between them so they won't stick.
  2. Cook frozen buns straight from freezer until they're soft and puffy.
  3. You can swap the mushroom filling for maple hoisin tofu if you prefer.
  4. The right heat is super important when steaming - too hot makes buns puff up then collapse, too cool leaves them doughy inside.

Tools You'll Need

  • Bamboo steamer or any steam cooking setup
  • Small or regular rolling pin
  • Big mixing bowl
  • Frying pan for mushrooms
  • Baking paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten from plain flour
  • Contains soy from soy milk
  • Might have peanuts from the topping