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Whenever I want a comforting homemade meal without using meat, I love making these eggplant and glass noodle steamed buns. The fluffy dough wraps around a rich, savory filling that’s incredibly satisfying.

The eggplant becomes tender and juicy, while the noodles soak up all the delicious seasoning, making every bite soft, flavorful, and comforting.

This is a classic homestyle vegetarian baozi filling. The eggplant is sautéed first to deepen its flavor, and the glass noodles absorb the savory juices, creating a soft and fragrant filling.

If you enjoy eggplant buns, you may also want to try Juicy Eggplant Steamed Buns, which is a spicy version made without glass noodles.

Why You’ll Love This Recipe

Soft and fluffy buns with a light, pillowy texture
Savory vegetarian filling that’s rich and satisfying
Easy homemade recipe suitable for beginners
Budget-friendly ingredients commonly found in the kitchen
Great for breakfast, lunch, or dinner

If you enjoy dishes made with glass noodles, you might also like Crispy Radish, Glass Noodle & Pork Stuffed Pancakes, Cabbage and Glass Noodle Steamed Dumplings, Radish, Egg & Glass Noodle Stuffed Pancake, Thin-Skinned Chive, Egg & Glass Noodle Pancakes, and Soy Sauce Pork & Glass Noodle Steamed Buns. They all highlight the delicious texture of glass noodles in different ways.

Ingredients

Dough

500g all-purpose flour
5g instant yeast
10g sugar
285g warm water

Filling

350g eggplant, diced
80g dried glass noodle pieces
30g green onion, chopped
10g ginger, minced
5g chili flakes (optional)

Seasonings

20g lard (for sautéing eggplant)
15ml cooking oil (for stir-frying noodles)
5ml dark soy sauce
6g salt
3g MSG (optional)
2g ground Sichuan pepper
1g white pepper
15ml oyster sauce
30ml chicken broth (or water)

Additional

20g flour (for dusting)
steamer and steamer rack

Instructions

1. Prepare the Filling Ingredients

Wash the eggplant and cut it into small cubes. If the eggplant is older with thicker skin, peel it first before cutting.

Place the dried glass noodle pieces in a bowl and pour boiling water over them. Let them soak until softened, then drain well.

2. Cook the Filling

Heat the lard in a pan over medium-high heat. Add the diced eggplant and stir-fry for 6–7 minutes until soft and slightly juicy. Transfer it to a large bowl.

Add a small amount of cooking oil to the same pan and stir-fry the softened glass noodles with dark soy sauce until evenly colored and lightly coated with oil. This step helps keep the noodles tender and flavorful.

Combine the noodles with the eggplant and let the mixture cool completely.

3. Make the Dough

In a large bowl, mix the flour, yeast, and sugar.

Gradually add the warm water and stir until a shaggy dough forms. Knead until the dough becomes smooth and soft. If it feels slightly rough, let it rest for 5 minutes, then knead again.

Cover the dough and let it rise in a warm place until doubled in size.

4. Season the Filling

Once the eggplant mixture has cooled, add salt, MSG, ground Sichuan pepper, white pepper, oyster sauce, chicken broth, green onions, ginger, and chili flakes.

Mix thoroughly so the glass noodles absorb the flavorful liquid.

5. Shape the Buns

Transfer the risen dough onto a lightly floured surface. Knead it to remove air bubbles until it returns to roughly its original size.

Roll the dough into a long log and divide it into 30–40g portions. Shape each portion into a ball.

Flatten each ball and roll it into a wrapper with thin edges and a slightly thicker center.

Place a spoonful of filling in the center, then fold and pinch the edges to seal.

6. Second Rise

Arrange the buns on a steamer tray, leaving space between each bun.

Let them rest for about 10 minutes until slightly puffed and springy when gently pressed.

7. Steam the Buns

Bring the steamer water to a full boil first.

Place the buns in the steamer and steam over high heat for 15 minutes. Once finished, remove them immediately and serve warm.

Notes

Cook the filling first: Stir-frying the eggplant removes its raw taste and enhances its natural sweetness.
Cool the filling before wrapping: Hot filling can affect the dough and slow fermentation.
Glass noodle tip: Stir-frying the noodles with oil prevents them from becoming dry and helps them absorb the sauce.
Proper fermentation: The first rise should double the dough size, and the second rise ensures soft, fluffy buns.
Steaming tip: Always place buns in the steamer after the water is boiling to help them rise quickly.
Customization: You can add chopped wood ear mushrooms, scrambled eggs, or diced tofu for additional texture.

Frequently Asked Questions

Can I make these buns fully vegan?
Yes. Replace the lard with vegetable oil and use vegetable broth or water instead of chicken broth.

Why add glass noodles to the filling?
Glass noodles absorb the flavorful juices from the eggplant and seasonings, making the filling richer and more satisfying.

How should I store leftover buns?
Store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat by steaming.

Can I skip the chili flakes?
Absolutely. The buns will still taste delicious without any heat.

What other dishes use glass noodles in fillings?
Glass noodles are commonly used in many savory fillings. For example, try Crispy Radish, Glass Noodle & Pork Stuffed Pancakes, Cabbage and Glass Noodle Steamed Dumplings, Radish, Egg & Glass Noodle Stuffed Pancake, Thin-Skinned Chive, Egg & Glass Noodle Pancakes, and Soy Sauce Pork & Glass Noodle Steamed Buns for more delicious ways to enjoy them.

Eggplant and Glass Noodle Steamed Buns (Vegetarian Baozi)

This is a classic homestyle vegetarian baozi filling. The eggplant is sautéed first to deepen its flavor, and the glass noodles absorb the savory juices, creating a soft and fragrant filling.

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Course Breakfast

Cuisine Chinese