Hoisin Glazed Mushroom Bao Buns

These Steamed Bao Buns filled with savory sauteed mushroom in hoisin sauce and pickled veggies are a delicious feast for the senses! They are prefect as an appetizer or light meal.

With juicy mushroom, crunchy veggies, and a pillowy soft bun is utterly perfect. These handheld wrappers are little alternative to a regular sandwich or burger and put a tasty asian twist on your meal!

Hoisin Glazed Mushroom Bao Buns

INGREDIENTS

For dough:

1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt

For the Pickled Veggies:

1/4 cup water
1/4 cup rice vinegar
1 tbsp granulated sugar
1/2 tsp salt
1/2 medium cucumber, thinly sliced
1 medium carrot, thinly sliced
1 medium jalapeño pepper, thinly sliced

For the Mushroom Filling:

1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 teaspoons sesame oil
3 tablespoons canola oil
2 cup mushrooms
2 tbsp hoisin sauce

For Serving

1/2 cup chopped peanuts
1/2 cup chopped green onions
1/2 cup fresh cilantro

DIRECTIONS:

To make Bao buns:

1. Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.
2. Meanwhile combine flour, sugar, baking powder and salt.
3. Pour the wet ingredients to dry ingredients mixture. And keep kneed for 3 to 4 minutes until the dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
4. Cover with a plastic wrap and let it rise in a warm place until it becomes double size, about 2 hours.
5. Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Cut the dough into small circle with a ring mold or glass.
6. Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper. Cover and let it rest for additional 30 minutes.
7. Meanwhile, bring water to boil on a steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Cover and steam for 8 to 12 minutes.

To Make the Pickled Veggies:

1. While the dough rises, mix the water, vinegar, sugar and salt together in a medium bowl, stirring until the sugar dissolves. Add the veggies and allow the mixture to sit while you make the filling and finish making the buns.

To Make the Mushrooms:

1. Stir the soy sauce, vinegar, maple syrup, sesame oil, and hoisin sauce together in a small bowl.
2. Heat oil in a large skillet over medium heat and add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes or until lightly browned.
3. Add the sauce to the skillet and mix to coat the mushrooms. Allow them to continue cooking until the sauce is thick and forms a sticky coating, about 3 minutes more.
4. Remove the skillet from heat and transfer the mushrooms to a plate.

To Assemble:

1. Spread hoisin sauce in the middle of the buns, then stuff with mushrooms, pickled veggies, peanuts, green onions,sesame seeds and cilantro. Serve!

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