Steamed Buns (Bao)

Ingredients

Dough

• 2 1/4 teaspoons active yeast
• 1/2 cup + 1 teaspoon granulated sugar
• 3/4 cups warm water
• 3 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1/4 cup unsalted butter, melted and cooled
• Filling

splash of neutral oil

• 500g mixed mushrooms (I used enoki and oyster)
• 500g firm tofu, 1/2 inch slices
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sriracha
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 cups edamame (optional- see notes)

Pickled Cucumber

• 3 small cucumbers, thinly sliced
• 1 tablespoon sugar
• 1 teaspoon salt

Vinegar Dipping Sauce

• 4 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons sriracha

Directions

Dough

1. In a small bowl combine yeast, 1 teaspoon of the sugar and water. Allow yeast to activate (get frothy-5-10 minutes).
2. In a large bowl, whisk together the rest of the sugar, flour, and salt.
3. Add yeast/water, milk and melted butter to the dry ingredients.
4. Knead until the dough is smooth (about 7 minutes) and place in a large bowl, covered with a damp towel.

Let rise for 2 hours.

1. Divide dough into about 25 portions (about 30g each). Roll into ball and flatten into a disk 3-4 inches in diameter.

To make ‘ball’ style buns

1. Take filling and pulse in food processor until chunky. Mix in edamame.
2. Place 1-2 tablespoons of filling on flattened bao dough and pinch shut.
3. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
4. Fill a large pan with water and bring to a boil. Place steamer over it.
5. Place buns on parchment paper squares and steam for about 15 minutes. Buns will expand, so leave around 1 inch of space around each bun.

To make ‘pita’ style buns

1. Brush flattened bao dough with some canola oil. Place a chopstick horizontally across the bao circle, fold dough in half, remove chopstick. Repeat.
2. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
3. Fill a large pan with water and bring to a boil. Place steamer over it.
4. Place buns on parchment paper squares and steam for about 10 minutes. Buns will expand, so leave around 1 inch of space around each bun.
5. Serve with mushroom, tofu slices, cucumbers and vinegar sauce.

Filling

1. Place large pan over medium-high heat. Heat up oil. Fry off mushrooms and tofu until they get some colour.
2. Add the rest of the ingredients and cook until mushrooms are cooked through and tofu has absorbed flavour.
3. Set aside.

Pickled Cucumber

1. Combine all ingredients and refrigerate for at least 15 minutes and up to 4 hours.

Vinegar Dipping Sauce

1. Combine all ingredients in a small bowl and serve with bao.