These mouthwatering bao buns are stuffed with a savory mixture of mushrooms, kale, red onions, and celery that is wrapped in the pillowy soft dough. Then, this epic meal is served with quick pickles and a homemade vinegar sauce and the best part? You can make this meal for around ten dollars.
Teriyaki Mushroom Bao [Vegan]
For the Mushroom Filling:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha
- 2 tablespoons pure maple syrup
- 1 tablespoon vegan hoisin sauce
- 8 ounces sliced mushrooms
- 1 cup finely sliced black kale
- 1 small red onion
- 1 stick celery, finely diced
- 1 medium carrot
- 2 garlic cloves
For the Pickles:
- 1/2 large cucumber, thinly sliced
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon salt
For the Vinegar Dipping Sauce:
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon Sriracha
For the Dough:
- 3/4 cup warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 cups flour plus more for dusting
- 1/4 teaspoon salt
- 1/2 teaspoon aluminum-free baking powder
To Make the Dough:
- In a small bowl, combine the warm water, sugar, and yeast, then set aside this for 4-5 minutes or until the mixture is frothy and activated.
- In another large bowl, mix the flour, salt, and baking powder.
- Add the yeast mixture, then mix and knead this until it is a smooth dough. This should take about 5 minutes.
- Cover the bowl with a towel and set it aside to rise in a warm place for an hour. As it rises, make the filling (below).
- Once about doubled in size, punch it down, knead for a few seconds. Divide into 8-10 balls, then roll each out into a 4-5-inch circle.
- Add about 2 tablespoons of filling, fold the dough in half (think taco) to seal it, then squeeze together the dough as needed to seal the bao.
- Place each bao onto a small parchment square, and set it aside to rise for 10 minutes.
- Get a steamer basket ready, and once the bao have risen, steam them for 13-14 minutes.
- Cool them for a few minutes prior to serving.
To Make the Filling:
- Place about 1/4 cup water onto a medium heated pan.
- Add in your onions, celery, carrots, and garlic, and cook everything for 5-6 minutes or until the mixture is fragrant and translucent, adding more water as needed to prevent burning.
- Once everything has cooked, add in the mushrooms as well as all of the liquids (soy sauce, rice vinegar, Sriracha, maple syrup, and hoisin). Mix everything until it thoroughly combines then add in the kale.
- Mix all of the ingredients until they form a uniform mixture and cook this down for 5-6 minutes or until it's soft.
- Remove this from heat and set aside to cool while you continue the dough.
To Make the Pickles:
- Combine all ingredients into a small bowl and mix everything well.
- Allow this to marinate in the refrigerator for at least 15 minutes (the longer the better).
To Make the Dipping Sauce:
- Whisk all ingredients in a small bowl until uniform.