Keyword: all seasons, fancy, lactose-free, nut-free
Servings: 4people
Ingredients
Baos
400gflour
1tspsalt
1/2tspbaking soda(= natron)
30gfresh yeastor 10 g dry yeast
2deciliterslukewarm water
2tbspsugar
Vegetable Filling
1medium sizedonion
1cmfresh ginger
1smallchili
1/4tspcurcuma(= turmeric)
1/4tsp5-spice(= piment)
1smallleek
1/2smallcabbage
4cloves garlic
1tspwhite miso paste
1tbspsoy sauce
Crispy Shiitake
90gshiitake mushroomsabout 10 pieces
Crispy Shiitake Batter
2tbspcorn starch
1tbspflour
1tspmeat seasoning
1tsp paprika
2dropsliquid smoke
3 1/2tbspsoy milk
1tsp white miso paste
Crispy Shiitake Glaze
1tbsptomato puree
1tbspwhite miso paste
1tsprice vinegar
1/2tspdate puree
2tbspsoy sauce
1/4 tsp5-spice(= piment)
4dropsliquid smoke
Sauce
1tsptomato puree
1tsplime juice
1tspvegan mayonnaise
1 tbspsoy 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. :)