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Char Siu Mushroom Bao

A single, perfectly steamed Char Siu Mushroom Bao bun topped with sesame seeds, resting on white parchment paper.
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A recipe for soft, steamed bao buns filled with savory, sweet, and umami-rich Char Siu flavored mushrooms, offering a vegetarian alternative to the classic dish.

Ingredients

Scale
  • 1 pound mixed mushrooms (shiitake, oyster), roughly chopped
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • 1/4 teaspoon red food coloring (optional, for color)
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1/2 cup warm water (about 105-115°F)
  • 1 teaspoon instant dry yeast
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the mushroom filling: In a bowl, combine soy sauce, hoisin sauce, maple syrup, rice wine, sesame oil, five-spice powder, white pepper, and food coloring (if using).
  2. Heat vegetable oil in a pan over medium-high heat. Add the chopped mushrooms and cook until they release their moisture and start to brown, about 5 to 7 minutes.
  3. Pour the sauce mixture over the mushrooms. Bring to a simmer.
  4. Stir the cornstarch slurry and pour it into the pan. Cook, stirring constantly, until the sauce thickens and coats the mushrooms well. Remove from heat and let the filling cool completely.
  5. Prepare the bao dough: In a large bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand for 5 minutes until foamy.
  6. Add the flour and remaining sugar to the yeast mixture. Mix until a shaggy dough forms.
  7. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
  8. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  9. Punch down the risen dough. Divide it into 10 equal pieces. Roll each piece into a ball, then flatten and gently stretch each piece into a 4-inch circle, keeping the edges slightly thinner than the center.
  10. Place about 2 tablespoons of cooled mushroom filling in the center of each dough circle.
  11. Gather the edges of the dough up around the filling and pinch them together at the top to seal, forming a pleated bun shape. Place each sealed bao on a small square of parchment paper.
  12. Arrange the bao in a steamer basket, ensuring they do not touch. Cover the steamer and let the buns rest for a second proof for 20 minutes.
  13. Steam the bao over boiling water for 12 to 15 minutes. Do not lift the lid during steaming.
  14. Carefully remove the bao from the steamer and serve warm.

Notes

  • For a deeper color without artificial coloring, simmer 1/4 cup of beet juice with the sauce mixture until reduced.
  • If you want a very glossy finish, brush the tops of the steamed buns lightly with a mixture of melted vegan butter and a touch of maple syrup immediately after removing them from the steamer.
  • Ensure your steamer basket is lined with parchment paper or cabbage leaves to prevent the buns from sticking.

Nutrition

Find it online: https://spoonfulsnap.com/char-siu-mushroom-bao-recipe-soft-steamed-buns/