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.
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.