Curry Bao Buns

No-Knead Vegan Panang Bao Buns (Fluffy, No-Rise, Pan-Fried Perfection)

If you’ve ever wanted pillowy, golden-bottomed bao without yeast, kneading, or waiting around for dough to rise — this is your recipe. These no-knead vegan Panang bao buns are soft and fluffy thanks to cake flour, packed with bold Thai-inspired flavor, and come together fast enough for a weeknight craving.

The secret? A chef’s-choice combo of Panang curry paste and vegan fish sauce. Deep, aromatic, savory, slightly sweet heat — balanced perfectly inside a tender bao that steams and crisps right in the same pan.

No stand mixer.
No proofing.
No drama.

Just fluffy, flavor-packed bao buns with crispy golden bottoms.

Why This Recipe Is So Easy

1. Cake Flour = Ultra Fluffy Bao

Using cake flour gives these buns a soft, delicate crumb without yeast. The lower protein content keeps the dough tender, while baking powder provides lift. The result? Light, airy bao with zero rise time.

2. No-Knead, No-Rise Dough

The dough comes together with dairy-free yogurt for moisture and structure. No kneading means less gluten development — which keeps the texture soft and cloud-like.

3. Chef’s Choice Pantry Staples: Panang Curry & Vegan Fish Sauce

Panang curry paste delivers concentrated flavor in one spoonful — red chilies, lemongrass, kaffir lime, and warm spices. It transforms simple vegan beef into something restaurant-worthy. Then we add vegan fish sauce for depth and umami.

Together, these two pantry staples create a rich, savory filling that tastes like it simmered for hours — but didn’t.

For the best flavor, look for Chef’s Choice at your local Asian market!

Ingredients

Filling

• 6 oz vegan beef

• 2 stalks green onion (whites/light greens separated from dark greens)

• 1 clove garlic, minced

• 1″ ginger, minced

• 1½ Tbsp Panang or Red curry paste

• ½ tsp vegan fish sauce

• 1 tsp black soy sauce (plus more for dipping)

Dough

• 1⅓ cup + 1 Tbsp cake flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup + 1–2 Tbsp dairy-free yogurt

Optional Garnish

• Dark green onions

• Sesame seeds

How to Make No-Rise Vegan Bao Buns

1. Make the Filling

Finely dice the green onions, separating light and dark portions.
In a bowl, mix together:

• Vegan beef

• Garlic

• Ginger

• Light green & white onions

• Panang curry paste

• Vegan fish sauce

• Black soy sauce

Mix thoroughly until evenly combined.

2. Make the No-Knead Dough

Whisk together cake flour, baking powder, and salt.
Stir in dairy-free yogurt until a soft dough forms.

If it feels too sticky, add a little more flour — 1 tablespoon at a time.

No kneading required.

3. Shape the Bao

• Roll dough into a log and cut into 10 pieces.

• Roll each into a ball.

• Keep covered with a damp cloth while working.

• Flatten each into a 4–5” circle.

• Add a heaping tablespoon of filling to the center.

• Pinch edges closed and roll gently into a ball.

• Flatten slightly.

4. Pan-Fry + Steam (The Magic Method)

In a generously oiled pan over medium heat:

1. Cook buns for 2 minutes until bottoms are golden brown.

2. Carefully add water to ⅓ the height of the buns.

3. Cover and steam 8–10 minutes until most water evaporates.

4. Remove lid and cook another 1–2 minutes until bottoms are crisp.

This method gives you:

• Steamed fluffy tops

• Crispy golden bottoms

• Fully cooked savory filling

All in one pan.

How to Serve

Sprinkle with dark green onions and sesame seeds.
Serve with black soy sauce for dipping.

They’re:

• Perfect as a weeknight dinner

• Great for meal prep

• Impressive enough for guests

• Packed with Thai-inspired umami

Storage & Reheating

Store in the fridge up to 3 days.
Reheat in a pan with a splash of water and cover to re-steam.

They also freeze beautifully — reheat straight from frozen using the same pan-steam method.

Why You’ll Make These Again

✔ No yeast
✔ No kneading
✔ No rise time
✔ Fluffy cake flour texture
✔ Crispy bottoms
✔ Bold Panang curry flavor
✔ 100% vegan

This is comfort food with edge. Cozy but elevated. Fast but impressive.

If you love bold, colorful vegan recipes with restaurant-level flavor, this one belongs on your weekly rotation.

Pin the photo below so you can come back to it anytime your bao cravings hit!

And if you’re in the mood for more savory plant-based goodness, try my Thai Red Curry Meatballs or my Curry Lasagna Soup.

Curry Bao Buns

 

Save Print

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

No-knead, no-rise vegan bao buns with a fluffy cake flour dough and savory Panang curry filling. Crispy on the bottom, soft inside, and packed with bold umami flavor.

Author: Carrots and Flowers

Recipe type: Appetizer, Main Course

Cuisine: Asian Fusion

Serves: 12 bao buns

Ingredients

• Filling
• 6 oz vegan beef
• 2 stalks green onion
• 1 cloves garlic, minced
• 1” ginger, minced
• 1½ Tbsp Chef's Choice panang or red curry paste
• ½ tsp Chef's Choice vegan fish sauce
• 1 tsp black soy sauce, plus more for dipping
• 
  
• Dough
• 1⅓ cup + 1 Tbsp cake flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup + 1-2 Tbsp dairy free yogurt
• 
  
• Optional for garnish
• sesame seeds

Instructions

1. Finely dice the green onions, separating the dark green from the light green and white parts. In a mixing bowl, combine the vegan beef, garlic, ginger, light green and white onions, fish sauce, soy sauce. Mix well to combine.
2. In a separate bowl, whisk together the flour, baking powder and salt. Stir in the yogurt, Mix well until a dough forms. If it feels to sticky, add a bit more flour.
3. Roll the dough into a log and cut into 10 pieces. Roll each piece into a ball. Keep the dough in a bowl covered with a damp dish cloth to keep them moist while you make the bao buns.
4. Flatten each dough ball into about a 4-5" circle. Place a heaping Tbsp of beef mixture in the center. Pinch the edges closed then roll each bun into a ball. Flatten slightly into your desired shape.
5. In a generously oiled pan over medium heat, cook the bao buns for 2 minutes until the bottoms are golden brown, then fill the pan with water to a ⅓ the height of the buns. Cover and cook for another 8-10 minutes until most of the water has evaporated.
6. Remove the cover and cook for another minute or two until the water is completely gone and the bottoms of the bao are crisp. Sprinkle with the dark green onions and optional sesame seeds. Serve with more black soy sauce for dipping.

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