CRISPY SHIITAKE BAOS

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The fluffy buns hugging the crispy chewy fried mushrooms are a great combination. Adding the silky sauce, chinese style vegetables and spicy toppings make the feast complete.

Street food at home. Eat til you drop 😉

Crispy Shiitake Baos

Course Main Course
Cuisine Asian, Chinese
Keyword all seasons, fancy, lactose-free, nut-free
Prep Time 1 hr
Cook Time 20 mins
Resting time 2 hrs
Total Time 3 hrs 20 mins
Servings 4 people

Ingredients

Baos

  • 400 g flour
  • 1 tsp salt
  • 1/2 tsp baking soda (= natron)
  • 30 g fresh yeast or 10 g dry yeast
  • 2 deciliters lukewarm water
  • 2 tbsp sugar

Vegetable Filling

  • 1 medium sized onion
  • 1 cm fresh ginger
  • 1 small chili
  • 1/4 tsp curcuma (= turmeric)
  • 1/4 tsp 5-spice (= piment)
  • 1 small leek
  • 1/2 small cabbage
  • 4 cloves garlic
  • 1 tsp white miso paste
  • 1 tbsp soy sauce

Crispy Shiitake

  • 90 g shiitake mushrooms about 10 pieces

Crispy Shiitake Batter

  • 2 tbsp corn starch
  • 1 tbsp flour
  • 1 tsp meat seasoning
  • 1 tsp paprika
  • 2 drops liquid smoke
  • 3 1/2 tbsp soy milk
  • 1 tsp white miso paste

Crispy Shiitake Glaze

  • 1 tbsp tomato puree
  • 1 tbsp white miso paste
  • 1 tsp rice vinegar
  • 1/2 tsp date puree
  • 2 tbsp soy sauce
  • 1/4 tsp 5-spice (= piment)
  • 4 drops liquid smoke

Sauce

  • 1 tsp tomato puree
  • 1 tsp lime juice
  • 1 tsp vegan mayonnaise
  • 1 tbsp soy sauce

Instructions

Buns

  • Mix the yeast and sugar with the lukewarm water and let it sit until bubbles appear on the surface. Into a separate bowl add the flour and form a well. Add the salt and baking soda to the flour along the rim of the bowl and not in the well. Pour the yeast liquid into the well and form a dough.
  • Knead the dough for about 10 minutes until smooth. Then let it rest for two hours in a bowl covered with a damp tea towel.
  • Divide the dough into 12 equal portions. Form balls and then flatten out with your hands to a thickness of about 1 centimeter.
  • Line your steaming baskets with baking paper. Also put small pieces of baking paper on the bao rounds so that they cover half of the circle. Then fold the other half of the round over the baking paper. Place them in the steaming baskets above boiling water and steam for about 10 minutes.

Vetetable Filling

  • Add onions, ginger, chili, curcuma and 5-spice to a frying pan and fry until fragrant. Finely chop the leek and cabbage as well as 4 cloves of garlic and add it all to the pan. Season with miso and soy sauce and fry another 10 minutes or until the vegetables are slightly wilted but have not lost all their crunch.

Crispy Shiitake

  • First prepare the batter by mixing all the crispy shiitake batter ingredients. Cut the mushrooms in about 1 centimeter wide strips and coat them in the batter.
  • Fry the coated mushrooms in the sesame oil for 2 minutes on both sides or until golden. Then add all of the crispy shiitake glaze ingredients and fry until the mushrooms are caramelized and crispy and the liquid is absorbed.

Sauce

  • Mix all sauce ingredients.

Assembly

  • Place the sauce, the vegetables and shiitake as well as the decorative spring onion and chilies inside the baos in this order. Serve warm and enjoy the fluff. 🙂
sdr

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