There’s something magical about the way food can transport you to another place or time. I still remember the first time I bit into a fluffy bao bun filled with savory goodness. It was at a small, bustling street market in Taipei, the air thick with tantalizing aromas and laughter. Inspired by that moment, I wanted to create a unique bao recipe that would encapsulate that experience and bring it home. Here’s my take on a delightful Miso Mushroom Bao, perfect for sharing and sure to impress!
Ingredients
For the bao buns:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon baking powder
½ teaspoon salt
¾ cup warm water
1 tablespoon vegetable oil
For the miso mushroom filling:
2 cups shiitake mushrooms, finely chopped
1 tablespoon miso paste (white or yellow)
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions, chopped
1 clove garlic, minced
1 teaspoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
Instructions
To kick off this bao adventure, start by preparing the dough. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and salt. Mix well until all the dry ingredients are evenly distributed. Gradually add warm water while kneading the mixture with your hands or a wooden spoon. Once the dough starts to come together, add the vegetable oil and continue kneading until you have a smooth and elastic dough. This should take about 5-7 minutes.
Next, cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size. While the dough is rising, let’s prepare that umami-packed filling. Heat a drizzle of oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
Now, toss in those finely chopped shiitake mushrooms and stir-fry until they release their moisture and start to brown, about 5-7 minutes. Stir in the miso paste, soy sauce, sesame oil, rice vinegar, and chopped green onions. If you want a thicker filling, mix in the cornstarch with a splash of water and add it to the skillet. Cook for another 2-3 minutes, then season with salt and pepper to taste. Remove from heat and let it cool.
Once your dough has risen beautifully, punch it down to release any air. Divide the dough into small balls, roughly the size of a golf ball. Roll each ball into a flat circle, about 4 inches in diameter. Place a generous spoonful of the miso mushroom filling in the center of each circle. Carefully pinch the edges of the dough together to seal the filling inside, creating a little pouch. Make sure to pinch tightly to avoid any leaks while steaming.
Line your steamer with parchment paper to prevent sticking and arrange the bao in the steamer basket, leaving space for them to expand. Steam the bao over boiling water for about 10-12 minutes, or until they are puffed and cooked through. You can do this in batches if your steamer is small.
Once done, carefully remove the bao from the steamer and let them cool slightly before serving. These delectable Miso Mushroom Bao are best enjoyed warm, perhaps drizzled with a bit of extra soy sauce or a sprinkle of sesame seeds. Gather your friends and family, and let the feast begin! With each bite, you’ll be transported right back to that vibrant night in Taipei.