These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and sriracha mayo for a hand-held vehicle of yum. Keep some bao buns in the freezer to make these a quick 15-minute meal for the best weeknight takeout-style dinner you could ever hope for.

Oyster mushrooms are pretty cool. They are perfect for mimicking meaty textures and flavors while being healthier and more nutritious alternatives. I’ve been testing different mushroom kits to grow my own from home so we have been cranking through the mushroom recipes. Oyster mushrooms and lion’s mane are tough to come by in my local grocery store so it’s been really cool to be able to harvest them from home whenever they are big enough. I don’t think it gets fresher than that!

Bao Buns

I am addicted to bao buns. They are the softest most pillowy bread treat ever invented. Ever since our trip overseas to Japan and Thailand, I have been missing these delicious handheld pockets of bliss. That is ultimately what led me to want to make another recipe featuring bao buns. If you haven’t tried my Better than Beef Bao Buns yet, do it! They are soooo good.

Why Oyster Mushroom Duck Bao Buns?

I was browsing recipes the other day for inspiration and came across a duck-style dish using oyster mushrooms created by Ben Rebuck over at Ben’s Vegan Kitchen. He’s got some seriously killer stuff. Check him out if you haven’t already!

Considering I have been swimming in oyster mushrooms, combining them with the bao buns I’ve been craving and giving them a Chinese roasted duck flair felt like a no-brainer. So here we are: oyster mushroom duck bao buns! They’ve got that sweet and savory roasted duck vibe and texture but are made with earthy oyster mushrooms that offer an awesome umami twist. Pack ’em full of your favorite fillings for a guaranteed awesome trip to flavor town.

Dietary Preferences and Tasty Adaptations

Make these savory treats how you like them! Here are a couple of ideas to get you started on ways to make sure they are compliant with your nutritional needs:

1. Vegetarian/Vegan: You’re in luck! Exactly as written, this recipe is vegan and vegetarian. If you aren’t a mushroom fan, you can always substitute tempeh or tofu or anything else you prefer!
2. Gluten-Free: Make sure to use gluten-free flour in your bao buns, but otherwise these are naturally gluten-free.
3. Dairy-Free: Avoid any milk in the bao buns and mayo if you are using that, but as written these bad boys are already dairy-free.
4. Low-Carb: You would be missing out on the bao buns, but you can always omit them and make the duck filling instead. Or try using coconut flour instead of all-purpose.
5. Low-Fat: Mushrooms are naturally low-fat and the veggies we pair them with are too! Omit the aioli if you want to cut a few calories that are fuller in fat and use an alternative like soy sauce.

What to Use for Toppings

The options are essentially limitless. I have my go-to veggies and toppings that I prefer for the ultimate flavor and texture combo, but here are some other ideas to get your wheels turning on what to put in your steamed buns.

Veggies:

I love the addition of pickled cucumbers, red cabbage, and green onions, but the world is your oyster (mushroom). Try bell pepper, shredded carrot, red onion, radish, cilantro, or anything else your heart desires.

Sauces:

Sweet, spicy, smoky, and everything in between. Try a sweet hoisin, sweet and sour, BBQ, or aioli for different flavor adaptations.

Crunch Factor:

What is a good meal without a little crunch? Top with chopped peanuts, sesame seeds, or pine nuts for that quintessential crunch.

Kick Up the Heat:

I tried some of these with Thai red chiles for authenticity and man did I melt my face. If you love spice, try those out, if you like spice but can’t go full send, try some jalapenos, red pepper flakes, sriracha, or chili paste.

Ingredients

These are a little time-intensive if you are making your own steamed buns. I make a huge batch every couple of months and keep them frozen for future use. Alternatively, they do sell bao buns in the frozen section of a lot of grocery stores.

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• salt and pepper to taste

Bao Buns

• 2.5 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

1. Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
2. Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
3. Cover and let rise for an hour in a warm location until doubled in size.
4. Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
5. Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
6. Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
7. Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

1. Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
2. Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

1. Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
2. Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

Give Them a Shot!

Oyster Mushroom Duck Bao Buns are a blast to make and so fun to share with vegan and meat eaters alike! No one has ever had a bad time holding a delicious steamed bun filled with savory duck-vibing mushrooms. So take this as your cue to go give these a try and make sure to share your experience in the comments!

Don’t forget to follow our blog for more exciting recipes! If you have any variations or adaptations, we’d love to hear about them. Happy cooking!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Duck Bao Buns

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and a spicy chipotle aioli for a hand-held vehicle of yum.

Course Main Course

Cuisine Chinese

Keyword bao buns, duck, oyster mushroom

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp corn starch
• salt and pepper to taste

Bao Buns

• 2 1/2 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

• Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
• Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
• Cover and let rise for an hour in a warm location until doubled in size.
• Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
• Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
• Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
• Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

• Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
• Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

• Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
• Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

The post Oyster Mushroom Duck Bao Buns appeared first on The Hungry Carrot.

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Better than beef bao buns have all the fluffy cloud-like texture you want in a bao bun with a Korean bulgogi kick. Here we use Beyond brand steak strips to create a simple bulgogi sauce and then top the homemade bao buns with lots of crispy fresh veggies like crunchy cucumbers and carrots, a quick pickled red onion, chopped peanuts, purple cabbage, and cilantro. Feel free to substitute the steak strips for shredded tofu or sliced mushrooms for a meaty texture.

Why We Love Bao Buns

Street food is soul food as far as I am concerned. It represents the excitement of being in a lively fun place, experiencing new things, and eating amazing food. I recently got the opportunity to travel to Japan and the one thing I could not get enough of was the bread. It’s the fluffiest, most pillowy delicious melt-in-your-mouth bread I have ever tasted. From sandwiches to bao buns to everything in between, I just could not get enough of it. And the street food? It was next level.

That trip to Japan inspired me to make some homemade bao buns and try to replicate my favorite street food. While the dish originates from China, it’s found a foothold in just about every country and cuisine. Here, I give it a Korean twist with a bulgogi-inspired sauce and plant-based ingredients. Now I make these in bulk and keep them in the freezer all the time for when the mood strikes. Give them a shot and let us know what you think!

Materials

You will need a steam basket of some kind to make steamed Bao Buns. This one has served me well and with the two layers, I am able to make all of these in one go instead of having to make them in batches.

To roll out the dough, I love this dumpling roller pin. It’s the perfect size and stores easily being so small. The last thing I recommend is a bench knife to make cutting and shaping the dough so much easier!

Instructions

Bao Buns

1. In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
2. Cover and let rise until doubled, or about an hour.

Quick Pickled Onions

3. Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.

4. Uncover the dough, punch down, and knead for a couple of minutes.
5. Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.

6. Cut ten squares of parchment paper to place each bun on to prevent sticking.
7. One at a time, roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.

8. Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
9. While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.

Steak Strips and Marinade

10. While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
11. Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.

Assembly

12. Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
13. Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

Try these other recipes:

Vegan Lettuce Wraps

Rainbow Tofu Poke Bowl

Stuffed Veggie and Tofu Pancakes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Better Than Beef Bao Buns

Pillowy and soft bao buns are filled with Korean bulgogi-inspired vegan steak strips, crisp cucumbers, crunchy carrots, quick pickled onions, cilantro, and scallions. Versatile and delicious, the bao buns can be frozen for later use.

Course Dinner, Main Course

Cuisine Chinese

Keyword bao buns, bulgogi, steamed buns

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 10 buns

Author Allison Crawford at The Hungry Carrot

Ingredients

Bao Buns

• 2 cups all-purpose flour
• 1 tsp yeast
• 1 tsp baking powder
• 2 tsp sugar
• 3/4 cup soy milk (or preferred dairy-free milk)
• pinch of salt
• olive oil for basting
• 10 small squares parchment paper

Bulgogi Steak Strips

• 1 package Beyond vegan steak strips (sub sliced mushrooms or tofu)
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp ginger paste (or minced ginger root)
• 1 tbsp minced garlic
• 1 tsp red pepper flakes or Gochujang for more spice

Quick Pickled Onions

• 1/4 red onion-thinly sliced
• boiling water to cover
• apple cider vinegar or white vinegar to cover
• pinch of sugar

Toppings

• 1/2 cucumber-sliced
• 2 green onions-sliced lengthwise or chopped
• 1/4 cup shredded carrot
• 1/4 cup shredded purple cabbage
• sesame seeds or chopped peanuts for garnish

Instructions

• In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
• Cover and let rise until doubled, or about an hour.
• Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.
• Uncover the dough, punch down, and knead for a couple of minutes.
• Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.
• Cut ten squares of parchment paper to place each bun on to prevent sticking.
• One at a time, using a small rolling pin roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.
• Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
• While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.
• While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
• Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.
• Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
• Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

The post Better Than Beef Bao Buns appeared first on The Hungry Carrot.