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Savory Mushroom Bao Buns

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These Vegetarian Bao Buns with Mushrooms and Hoisin Sauce are a delightful treat that combines soft, fluffy buns with a savory mushroom filling. Each bite offers a burst of flavor that transports you to a bustling market.

Ingredients

Scale
  • For the Bao Buns:
  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup warm water (about 110°F or 43°C)
  • 1 tablespoon vegetable oil
  • For the Mushroom Filling:
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (227g) mushrooms (shiitake or button), finely diced
  • 1 medium carrot, grated
  • 1 bell pepper (red or yellow), finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Green onions, finely chopped (for garnish)
  • For Serving:
  • Additional hoisin sauce
  • Cucumber slices (optional)

Instructions

  1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of instant yeast, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Whisk together until well combined.
  2. Add 3/4 cup of warm water (about 110°F or 43°C) and 1 tablespoon of vegetable oil to the dry ingredients. Mix until a dough starts to form.
  3. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. It should feel slightly tacky but not sticky. Avoid over-kneading, which can make the buns tough.
  4. Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 30-45 minutes, or until it doubles in size.
  5. While the dough is rising, prepare the mushroom filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for about 5 minutes until translucent.
  6. Add 2 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  7. Stir in 8 ounces of finely diced mushrooms, 1 medium grated carrot, and 1 finely diced bell pepper. Cook for about 5-7 minutes until the mushrooms are softened and the moisture has evaporated.
  8. Add 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, and season with salt and pepper. Stir well and cook for an additional 2 minutes. Remove from heat and let it cool slightly.
  9. Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten it into a circle about 4 inches in diameter.
  10. Place a generous tablespoon of the mushroom filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the filling inside, forming a bun.
  11. Place the filled buns on parchment paper squares in a bamboo steamer or on a plate that fits inside a steamer. Make sure to leave some space between each bun for expansion.
  12. Bring a pot of water to a simmer and place the steamer over the pot. Cover and steam the buns for about 12-15 minutes until they are puffed and cooked through. Avoid over-steaming, which can make the buns soggy.
  13. Remove the buns from the steamer and let them cool for a minute before serving. Garnish with finely chopped green onions and serve with additional hoisin sauce and cucumber slices, if desired.

Nutrition

Keywords: Ensure your water is at the right temperature when activating the yeast; too hot can kill the yeast, while too cold won’t activate it properly. Use a bamboo steamer for the best steaming results, as it allows for even cooking and the perfect soft texture of the buns.

Find it online: https://softtasty.com/savory-mushroom-bao-buns-with-hoisin-delight/