We’ve all had those lunches that hit like a brick—heavy, sluggish, and begging for a nap. This is the opposite. These Veggie Steamed Bao Buns are a bright, sharp pivot: light yet satisfying, with a snap of pickled cucumber and a savory punch from spiced mushrooms. I chose this over a dense sandwich because I want fuel, not a food coma. The texture game is strong—fluffy dough, crunchy edamame, silky shiitake. Under 200 calories each means you can have two without the drag. Fast. Fresh. Done. No diet-culture fluff, just real ingredients that make you feel alive. Check out some more healthy breakfast ideas if you want that same energy all day.
Veggie Steamed Bao Buns Under 200 Calories Each
These light, fluffy steamed bao buns filled with spiced mushrooms, edamame, and pickled cucumber deliver an entirely satisfying National Bao Day meal in under 200 calories per bun.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 teaspoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/4 cup warm water
- 1/2 teaspoon baking powder
- For the filling:
- 1 cup shiitake mushrooms, finely chopped
- 1/2 cup shelled edamame, cooked
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon chili flakes (optional)
Instructions
- 1. Make the pickled cucumber: In a small bowl, combine rice vinegar, sugar, and salt. Add cucumber slices, toss, and let sit for at least 30 minutes.
- 2. Prepare the dough: In a bowl, mix flour, yeast, and sugar. Add oil and warm water, knead into a smooth dough. Cover and let rise for 1 hour until doubled.
- 3. After rising, punch down dough and knead in baking powder. Divide into 8 equal pieces, shape into balls, and roll each into a 3-inch circle.
- 4. Make the filling: Heat sesame oil in a pan over medium heat. Sauté garlic and ginger for 1 minute. Add mushrooms and edamame, cook for 3-4 minutes. Stir in soy sauce and chili flakes. Remove from heat and let cool.
- 5. To assemble: Place a heaping tablespoon of filling in the center of each dough circle. Add a few pickled cucumber slices. Gather edges and pleat to seal, place seam-side down on a parchment-lined steamer.
- 6. Let buns rest for 15 minutes. Steam over boiling water for 12 minutes. Serve warm.
Details
Make the pickled cucumber at least 30 minutes ahead to allow flavors to develop.
Nutrition Facts (per serving)
| Calories | 180 kcal |
| Protein | 8 g |
| Carbs | 28 g |
| Fat | 4 g |
Notes
These buns are best served fresh. For a gluten-free version, use gluten-free flour blend.
Why This Dish Belongs in Your Light Living Routine
The after-feel here is everything. No bloating, no brain fog—just a clean, light buzz that keeps you moving. The shiitake mushrooms bring an umami depth that tricks your brain into thinking you ate something decadent, while the edamame adds a protein pop that actually fuels you. That rice vinegar-ginger kick? It wakes up your palate and settles your stomach. This isn’t ‘diet food’—it’s smart cooking. Pair it with a quick quick Thai green curry with tofu and vegetables for a full vibe, or browse more options from Healthline’s steamed dumpling recipes to see why steamed beats fried every time.
The Perfect Occasion for This Recipe
This recipe shines after a sweaty workout when your body craves protein but your head wants something light. Or on a sweltering Tuesday where the idea of a hot oven is offensive. It’s also killer after a heavy weekend—think of it as a soft reset without the misery. The pickled cucumber cuts through any lingering grease, and the gentle steam feels like a hug for your gut. Need more proof? EatingWell’s steamed veggie bao buns echo the same crunch-meets-fluff magic. Make a batch on Sunday, steam fresh all week. Your energy will thank you.
Frequently Asked Questions
Can I add protein to these buns?
Absolutely. Toss shredded chicken or tofu into the mushroom mix—your muscles will high-five you.
Will these fill me up?
Two buns clock under 400 calories and pack enough fiber and veg bulk to kill a hangry mood. But if you need more, pair with a broth or salad.
Do I need a steamer?
Nope. A metal colander over a pot of simmering water works. Just cover the lid with a towel to stop condensation from ruining the fluff.
Can I meal prep these?
Yes—freeze the buns after steaming, then re-steam direct from frozen. The texture stays bouncy, not sad.
Are the pickled cucumbers necessary?
They bring the crunch and acidity that cuts the richness. Skip them and you lose the high-contrast bite that makes this dish pop.
Conclusion
Stop eating foggy food. These bao buns deliver a sharp, light satisfaction that won’t sink your vibe. Two buns, a side of easy one-pot lemon orzo soup with white beans and spinach, and you’ve got a meal that fuels rather than floods. Go. Steam. Eat. Feel the difference.
