Skip to main content

Quorn Vegan Pieces Xiao Long Bao

Rate this recipe
Xiao long bao buns made with Quorn Mince arranged on a board and in a bamboo steamer with a chilli sauce on the side.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

Inspired by the iconic Taiwanese soup dumplings, our Xiao Long Bao recipe is a tasty weekend project. Master the meat-free dumpling filling, perfect your pleating technique, and enjoy - don't forget the hoisin sauce and ginger!

Recipe by No Meat Disco

Asian Fillets & Pieces

Serves 2

180 mins

A Challenge

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • Filling

  • 1 pack Quorn Pieces

  • 1 cup red cabbage, finely shredded

  • 1 medium carrot, diced

  • 1 cup cabbage, finely shredded

  • Half a red onion, diced

  • 1 stalk celery, diced

  • 3 spring onions, sliced

  • 2 garlic cloves, diced

  • 1 cup edamame beans

  • 1 thumb piece ginger

  • 2 tbsp hoisin sauce

  • 1 tsp rice wine vinegar

  • 1 tbsp sesame oil

  • 1 tsp miso paste

  • 2 tbsp soy sauce

  • Dough

  • 3/4 cup lukewarm water

  • 1 tsp fast active dried yeast

  • 2 cups plain flour

  • 1 cup corn flour

  • 2 tbsp caster sugar

  • 1/4 cup sunflower oil

  • 2 1/2 tsp baking powder

Method

For the dough

  1. Fill a large bowl with lukewarm water, add the active yeast, stir and leave for 5 mins until dissolved.
  2. Sieve the corn flour and plain flour into the yeast mixture, then combine with the oil and sugar. Fold the ingredients together with a wooden spoon.
  3. Once the mixture is well combined, start kneading the dough inside the bowl, then transfer to a floured surface. Knead the dough for 10-15 mins until it forms a ball.
  4. Place the dough back in the large bowl, cover with a damp cloth or cling film and let rest for 2 hours. The dough should be twice as big once proved.
  5. Once the 2 hours is up, add in the baking powder and kneed again, if it becomes too dry add a splash of water. Then set aside for another 15 minutes.

For the filling

  1. Whilst the dough is resting, heat some sesame oil in a large wok over a medium to high heat.
  2. Add the spring onions, celery, garlic and ginger and fry for 5 minutes. Add the Quorn Pieces and cook for another 2 minutes. Add in the rest of the veg along with the soy sauce and rice vinegar and let sweat for 10 minutes until the veg start to soften and shrink in size.
  3. Add the hoisin sauce and miso paste and stir to combine, cook until all the sauce liquid has reduced. Take off the heat and set aside to cool.

To form

  1. Cut some parchment paper into 10 12cm x 12cm squares.
  2. Once the dough has rested for the second time, roll out the dough with your hands into a long log shape.
  3. Cut the log into 10 equal portions. Once cut, flatten each portion with your palm into a round disc. Smooth out the disk with a rolling pin. Then roll the edges thinner than the centre.
  4. Place each disk in your palm and spoon a tablespoon of the filling into the centre of the disc.
  5. Grab a part of the edge of the disc and pleat together round the whole circumference of the disk, pleating together each time you pinch, once all pleated, twist the dough together in the middle at the top. Repeat this method with all the discs, placing each one on the parchments you created earlier.
  6. Bring a saucepan filled a quarter with water to a boil. Place a bamboo steamer on top making sure the bottom of the steamer doesn’t touch the water.
  7. Place the buns with the parchment into the steamer, put the lid on and steam for 10-12 minutes.
  8. Serve with soy sauce or sriracha mayo and enjoy!

Recipe by No Meat Disco

Recipe Inspiration

See all recipes