• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • All Recipes
    • Appetizers
    • Breakfast
    • Dinner
    • Instant-Pot
    • Soups
    • Side Dishes
    • Salads
    • Desserts
    • Vegan Cheeses
    • How-To Guides
  • Shop
  • About
    • About
    • FAQ
  • EBOOK
  • Resources

Home » Recipes » Asian-Inspired

Crispy Mushroom & Chick'n Gua Bao

By: Thomas Published: 5 May, 19 Updated: 23 Sep, 21 12 Comments

Jump to RecipeComments
5 from 4 votes
Crispy Mushroom & Chick'n Gua Bao

Crispy Mushroom & Chick'n Gua Bao

Now that we have vegan Chick'n, it's time to put it to good use!

These fluffy steamed buns are stuffed with saucy Chick'n, sweet and spicy hoisin sauce, and tempura mushrooms! The combination of tender chick'n, crispy mushrooms, and soft buns is just amazing! There is a lot of different flavors and textures going on here!

Crispy Mushroom & Chick'n Gua Bao

The recipe starts with the buns that consist of a simple mix of all-purpose flour (sorry this one is not gluten-free guys), water, yeast, and salt. The dough needs to rest for at least 1 and ½ hour in a warm place.

Once done, the dough is divided into small balls and flatten into rounds. I prefer my buns small (about the size of the palm) so it's a two or three bites sandwich. Feel free to make them bigger if you want though! Another 45 minutes of rest and the buns are ready to be steamed. To steam them I recommend using a bamboo steamer, it is cheap and can be also be used to steam vegetables.

Crispy Mushroom & Chick'n Gua Bao

Then comes the filling! The insides of the buns are first brushed with a generous amount of sweet and salty hoisin sauce.

Next, we have the chick'n that is marinated in soy sauce, maple syrup, garlic, ginger and lime juice for freshness, and some red pepper flakes for spiciness.

To make the crispy mushrooms, you dip sliced mushrooms in a batter and then fry for a couple of minutes, or until golden brown. If you are avoiding fried food, then feel free to simply sautée the mushrooms, they won't be as crispy but the buns will still taste delicious!

Crispy Mushroom & Chick'n Gua Bao

To finish the buns, add some raw carrots, cucumber, fresh cilantro, and top with crushed peanuts. These street-food inspired buns are sweet and salty, super tender, and meaty! You are going to love these!

For more street-food inspired recipes, check out these Teriyaki Sticky Rice Kebabs, Dan Dan Noodles with Tempeh Scramble, or these Sesame Crusted Tofu & Mango Summer Rolls!

Let me know in the comments if you try this recipe!

Crispy Mushroom & Chick'n Gua Bao

📖 Recipe

Crispy Mushroom & Chick'n Gua Bao

Crispy Mushroom & Chick'n Gua Bao

5 from 4 votes
Author: Thomas
Fluffy and tender steamed buns stuffed with saucy vegan chick'n, crispy mushrooms, and crunchy veggies! It's savory, sweet, and packed with flavor!
Print Pin Review
Prep Time : 50 minutes mins
Cook Time : 20 minutes mins
Resting Time : 2 hours hrs 15 minutes mins
Total Time : 3 hours hrs 25 minutes mins
Servings 10 small buns
Calories 185 kcal

Ingredients
 
 

Buns

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 tablespoon warm water
  • 1 and ½ teaspoon dry yeast
  • 2 teaspoon maple syrup
  • 2 teaspoon oil

Chick'n

  • 1 and ½ cup vegan chick'n
  • 1 and ½ tablespoon soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon lime juice
  • 1- inch ginger grated
  • 2 cloves of garlic minced
  • â…› teaspoon five-spice powder
  • â…› teaspoon chili flakes
  • 1 teaspoon green onions chopped

Crispy Mushrooms

  • 3-4 mushrooms sliced
  • 2 tablespoon tapioca starch
  • 2 tablespoon rice flour
  • 7 teaspoon water
  • a pinch of salt
  • ¼ cup neutral oil

The Rest

  • ¼ cup hoisin sauce
  • 1 carrot or use pickled carrots, cut into matchsticks
  • ¼ cucumber sliced (optional)
  • fresh cilantro
  • crushed peanuts
Prevent your screen from going dark

Instructions
 

Buns

  • In a large mixing bowl, combine the flour with the baking powder, and salt.
  • In a small bowl, dissolve the dry yeast in the warm water. Add the yeast mixture to the flour bowl. Add the maple syrup and oil, and knead for 5-7 minutes, or until the dough is smooth. It should be just slightly sticky.
  • Cover the dough with a plastic film to touch and let it rise in a warm place for about 1 and ½ hours. In the meantime, prepare the chick'n and the vegetables.
  • Once the dough has almost doubled in size, knead for a few seconds and divide it into 9-10 small balls.
  • On a lightly floured surface, roll out each ball into an oval shape. Brush the surface of each oval with oil and then fold each one in half. Place each bun on a small piece of parchment paper. Cover the buns with cling film and let them rise for another 45 minutes.
  • Next, bring a large pot of water to a boil. Once boiling, place a bamboo steamer on top. Place 3-4 buns in the steamer and cover with the lid.
  • Steam for about 8 minutes, or until puffed up. The buns will still be very light in color, this is normal. Repeat with the remaining buns. While the buns are steaming you can cook the chick'n and the mushrooms.
  • To assemble: slightly open each bun, brush the inside bottom with about 1 teaspoon of hoisin sauce, then fill them with a few pieces of chick'n, 2-3 mushroom slices, 2-3 carrot sticks, and cucumber if using. Top with fresh cilantro, crushed peanuts, and serve immediately!
  • These buns are best served warm the same day.

Chick'n

  • Using your hands, shred the vegan chick'n into small pieces. Transfer to a deep plate.
  • Add the soy sauce, maple syrup, lime juice, grated ginger, garlic, five-spice powder, chili flakes, and green onions. Stir to coat the chick'n with the marinade and let it marinade for at least two hours.
  • Stir-fry for 3-5 minutes, or until slightly golden brown once your buns are ready.

Crispy Mushrooms

  • In a small bowl, whisk together the tapioca starch, rice flour, water, and salt.
  • Heat the oil in a deep saucepan. Once hot, dip each slice of mushroom in the wet mixture, slightly shake to remove the excess coating and immediately add the saucepan. Be careful not to burn yourself, the oil is hot.
  • Fry 2-3 slices of mushrooms at a time for about 3-5 minutes, or until golden brown and crispy. Remove the mushrooms using a spatula or slotted spoon and transfer to a plate lined with kitchen paper towel to remove excess oil.
  • Repeat with the remaining mushrooms.

Notes

  • Frying mushrooms is optional, if you don't want to make tempura mushrooms you can simply sauté in a skillet. The buns will still be delicious!

Nutrition

Serving: 1 Gua Bao | Calories: 185 kcal | Carbohydrates: 28 g | Protein: 6.2 g | Fat: 5.6 g | Fiber: 1.5 g | Sugar: 3.5 g
Course : Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

The Art of Vegan Cheese Making

Free eBook: 26 Vegan Cheese Recipes!

Subscribe to receive weekly recipes and get your FREE 100-page ebook!

Free


Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




  1. Danielle

    May 05, 2019 at 6:19 pm

    These look really delicious. I have to plan a dinner party to serve them at!

    Reply
    • Thomas

      May 11, 2019 at 1:51 pm

      Thanks Danielle!

      Reply
  2. AMANDA

    May 23, 2019 at 5:41 pm

    5 stars
    I have reached an important milestone today (got a high grade in a test in another language that is not mine in advanced level). To celebrate I am making those right now, because it looks absolutely delicious!!!! Thank you so much for putting so much effort into making amazing, delicious and simple recipes 😀 slowcooking roles!

    Reply
    • Thomas

      May 28, 2019 at 12:50 pm

      Congrats! 🙂 You're welcome Amanda!

      Reply
      • Bego

        July 03, 2022 at 9:53 am

        Can the buns be frozen?

        Reply
        • Thomas

          July 07, 2022 at 11:45 am

          Yes, you can then re-heat them in a steamer directly from frozen (for 10-15 minutes).

          Reply
  3. Isabelle

    July 07, 2019 at 3:20 am

    5 stars
    Hi Thomas, I just wanted to say that all of your recipes are absolutely incredible and I am so sincerely grateful for them. Thank you for all the love and dedication you put into everything you do for this website, you’re helping so many people all over the world embrace a vegan diet our planet thanks you, as do our animals, as do I and many others!

    Reply
    • Thomas

      July 08, 2019 at 9:26 am

      Thank you so much Isabelle! Really appreciate it 🙂

      Reply
  4. Kc

    December 07, 2019 at 2:59 pm

    5 stars
    Making this for the third time for a family party tonight! LOVE it. SO super delish and worth the effort.

    Reply
    • Thomas

      December 10, 2019 at 5:35 am

      Thanks KC! It's also one of my favorite!

      Reply
  5. Pierre Skene

    May 02, 2020 at 11:42 am

    5 stars
    Hi Thomas, I made this last night and it was so delicious. Really amazing. The only thing is that i let the dough rise for 45 minutes and they were all puffy but I transferred them to the steamer with my hands. Of course they all deflated. I guess you put them on parchemin paper and transfer them directly without touching them. Still they were really good but not as puffy as I expected. My bad. 🙂

    Reply
    • Thomas

      May 03, 2020 at 4:53 am

      Thanks Pierre! That is correct, I transfer directly with the parchment paper. Better luck next time 😉

      Reply

Primary Sidebar

Hi, I'm Thomas! Welcome to Full of Plants! Here you will find simple, healthy, and tasty vegan recipes. Experimenting in the kitchen is my passion.

MORE ABOUT US →
  • Facebook
  • Instagram
  • YouTube
  • Pinterest
  • Twitter
4-Week Vegan Meal Plan

Popular Recipes

  • Instant Pot Cauliflower Tikka Masala
    Instant Pot Cauliflower Tikka Masala
  • How To Make Bánh Mì (Vietnamese Baguette)
    How To Make Bánh Mì (Vietnamese Baguette)
  • Vegan Aged Camembert Cheese
    Vegan Aged Camembert Cheese
  • Vegan Creme Caramel
    Vegan Creme Caramel (Flan)
  • Spicy Vegan Hot Pot
  • Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)
    Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

Footer

  • Quick Dinners
  • Vegan Cheese Recipes
  • Instant Pot Recipes
  • Vegan Desserts

About

  • About
  • FAQ
  • Privacy Policy
  • Blogging Resources

Join the Community!

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Twitter

Copyright © 2023 Full of Plants.