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Allison Crawford at The Hungry Carrot

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.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Method

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

Method
 

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.