Vegetarian Char Siu Buns

Char siu buns, or cha siu bao, are a staple of Cantonese cuisine, beloved for their fluffy steamed dough and sweet-savoury barbecue filling. Traditionally made with Chinese roast pork, this recipe offers a delicious vegetarian alternative, replacing the pork with soy mince. By making small tweaks like using olive oil instead of vegetable oil and reducing the sugar, these buns are a lighter, healthier version of the classic, without sacrificing flavour.

For those who prefer the original, the filling can easily be made with Chinese roast pork, and if you consume seafood, you can swap vegetarian oyster sauce for traditional oyster sauce for a more authentic taste. Whether you’re hosting a dim sum party or looking for a unique snack, these buns are sure to impress with their soft texture and bold filling.

The History of Char Siu Bao

Char siu bao has its roots in Cantonese dim sum culture, where small plates of savoury and sweet dishes are served alongside tea. The buns, with their signature fluffy dough and richly flavoured filling, have become a dim sum favourite worldwide. The name “char siu” refers to the style of Chinese barbecue pork, traditionally marinated and roasted over an open flame.

The steamed buns became a portable way to enjoy the flavours of char siu, and they quickly gained popularity as a street food and a staple at dim sum restaurants. This vegetarian adaptation preserves the essence of the dish while catering to those who avoid meat or want a lighter option.

Why This Recipe Stands Out

This vegetarian char siu bun recipe is a healthier, plant-based take on the traditional dish. The soy mince absorbs the sweet and savoury flavours of the sauce beautifully, creating a filling that is just as satisfying as the pork-based original.

By using olive oil instead of vegetable oil and reducing the sugar in both the dough and filling, these buns are lower in unhealthy fats and refined sugars, making them a more balanced option. The fluffy steamed bao dough remains just as light and pillowy, offering the perfect contrast to the bold filling.

Health Benefits of Vegetarian Char Siu Buns

• Soy Mince: A high-protein, low-fat alternative to pork, soy mince is also rich in iron and contains no cholesterol.
• Olive Oil: Replacing vegetable oil with olive oil adds healthy monounsaturated fats, which support heart health.
• Reduced Sugar: Cutting back on sugar makes these buns a lighter option, helping to avoid unnecessary calories.
• Shallots and Onion: These alliums are packed with antioxidants and compounds that support immune health.
• Vegetarian Oyster Sauce: This plant-based condiment adds umami flavor without the use of animal products, keeping the dish suitable for vegetarians and vegans.

This recipe offers a healthier way to enjoy a dim sum favourite while still delivering the rich flavours and textures that make char siu buns so beloved.

Why Make Char Siu Buns at Home?

Making char siu buns at home allows you to enjoy a healthier version of this dim sum classic, with complete control over the ingredients. You can easily adjust the recipe to suit your preferences, whether by adding more spice, using whole wheat flour for extra fibre, or opting for the traditional meat-based filling.

These buns are perfect for meal prep, as they freeze and reheat beautifully, making them an excellent snack or meal option anytime you’re craving a comforting bite.

Vegetarian Char Siu Buns

Recipe by TheFeelGoodCookCourse: MainsCuisine: ChineseDifficulty: Medium

Servings

10

Buns

Prep time

2

hours 

40

minutes

Cooking time

12

minutes

Calories per bun

170-200

kcal

Ingredients

• For the steamed bao dough:

• 1 teaspoon active dry yeast

• ¾ cup warm water

• 2 cups all-purpose flour

• 1 cup cornflour/cornstarch

• 2 tablespoons sugar

• ¼ cup olive oil

• 2 ½ teaspoons baking powder

• 1-2 teaspoons water (optional)

• For the steamed bao filling:

• 1 tablespoon olive oil

• ⅓ cup shallots or red onion, finely chopped

• 1 stir fry veg pack of your choice chopped into smaller pieces

• 3 tbsp of Lee Kum Kee Char Siu Sauce

• 1 ½ tablespoons vegetarian oyster sauce (or traditional oyster sauce if preferred)

• 1 ½ cups soy mince or 1 ½ cups diced Chinese roast pork (for a meat-based option)

• 1 tin bamboo shoots chopped into halfs

• 1 tin water chestnuts chopped into 1/4s

Directions

• In the bowl of an electric mixer fitted with a dough hook (or a regular mixing bowl for hand-kneading), dissolve the yeast in the warm water.
• Sift together the flour and cornflour, and add it to the yeast mixture along with the sugar and olive oil. Turn the mixer to the lowest setting and mix until a smooth dough ball forms.
• Cover the dough with a damp cloth and let it rest for 2 hours.
• Heat the olive oil in a wok or large pan over medium heat. Add the chopped shallots or red onion, stir fry pack and stir-fry for around five minutes until veg is tender.
• Turn the heat to medium-low and stir in the char siu sauce and the vegetarian oyster sauce. Cook until the mixture starts to bubble.
• Mix in the soy mince and cook for another 2-3 minutes until the filling is well-coated and sticky. Set aside to coo
• After the dough has rested, add the baking powder to the dough and knead until smooth, adding 1-2 teaspoons of water if needed. Cover and let it rest for another 15 minutes.
• Roll the dough into a long tube and divide it into 10 equal pieces. Flatten each piece into a disc about 4 ½ inches in diameter, keeping the centre thicker than the edges.
• Place a spoonful of the filling in the centre of each dough disc. Pleat the edges to close the bun at the top.