Steamed Bao Buns with Linda McCartney’s Vegetarian Shredded Hoisin Duck



These homemade vegan Bao buns are just so good you will want to make them over and over again.

They require a bit of time and preparation but it’s so worth it as they are utterly delicious.

They are definitely the perfect sharing food when you have friends and family around and I promise they will satisfy even the most hardcore meat eater! I filled them with Linda McCartney’s

Vegetarian Hoisin Duck which is so flavoursome and perfect for any Asian inspired dish.

Recipe by Happy Skin Kitchen


Makes about 18 buns - (they are suitable for freezing)

For the bao buns:

530g plain white flour
1 1/2 tbsp of caster sugar
1 tsp of fast action dried yeast
50 ml of unsweetened soy milk
1 tbsp of olive oil + extra for greasing
1 tbsp of rice vinegar
1 tsp of baking soda
1/2 tsp of salt

For the filling:

1 pack of Linda McCartney’s Vegetarian Hoisin Duck
1 carrot and 1/2 cucumber - finely sliced in thin matchsticks
1 red chilli - sliced
2 spring onions - finely sliced
A bunch of fresh coriander - finely chopped
A generous sprinkle of sesame seeds
A squeeze of lime juice
About 1/2 cup of vegan mayo (optional)


  1. Mix together the plain flour, caster sugar and ½ tsp salt in a large mixing bowl.
  2. Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the soy milk, 1 tbsp of oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  3. Place the dough onto a work surface dusted with some flour and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2hrs, or until doubled in size.
  4. Place the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over 1 tsp baking powder and knead for 5 mins.
  5. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3 cm wide – you should have 18.
  6. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  7. Use a rolling pin roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
  8. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  9. Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  10. Heat a large steamer over a medium-high heat (I have used a traditional bamboo one but any steamer will work) Steam the buns for 8-10 mins until puffed up (you’ll need to do this in batches). Remove them from the steamer and let them cool down for a coupled of minutes.
  11. While you are cooking the buns prepare the Linda McCartney’s Vegetarian Duck. Simply add a touch of oil to a large frying pan and once hot add in the duck and fry for 1 minute.
  12. Add in about 50 ml of water and continue cooking for 4-5 minutes.
  13. Remove from the heat and add in the hoisin sauce.
  14. Mix everything together and fill the buns adding a teaspoon of vegan mayo, fresh coriander, chopped spring onions and chilli. You can also add the carrots and cucumbers or having them on the side.

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