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Five Spice Shroom Bao by Shreya Gazmer

Five Spice Shroom Bao by Shreya Gazmer

This fluffy steamed goodness is ideal as an hors d’oeuvre. In this recipe they are further enhanced by deep frying it until they have a nice golden-brown cover. The fillings in the buns with mushrooms tossed in five spice powder brings out its umami richness to such an extent that you have no option but to bao down. Sweet and savoury with toasted sesame seeds sprinkled on the bao fillings will surely lift up your mood.

Ingredients (For 10 buns):

For the buns:

  • 2 cups all-purpose flour
  • ½ tsp active dry yeast
  • ½ cup lukewarm water
  • ½ tsp sugar
  • 2 tsp vegetable oil

For the filling:

  • 150 gm chopped oyster mushroom
  • 2 tbsp Chinese five spice powder
  • 1 tsp tapioca starch
  • 4 tbsp water
  • ½ tsp dark soy sauce
  • 1 tbsp jaggery or maple syrup
  • 2 tbsp vegetable oil
  • Salt to taste

For Garnish:

  • Julienne cucumber (tossed in ACV)
  • Spicy Mayonaise
  • Toasted sesame seeds
  • Coriander or spring onion

Method:

For the dough:

  1. In a large clean bowl add all the dry ingredients for the dough
  2. Add lukewarm water and oil into the mix. Start kneading it into a soft dough. Add more water if the dough gets dry
  3. Cover the dough with a lid and leave it aside to rise in a warm place for 1-2 hours

For the mushroom filling:

  1. Heat oil in a pan and add the mushrooms. Stir it for some time and add jaggery powder to caramelize it
  2. Once the mushrooms have browned a little, season with five spice powder, soy sauce, vinegar and salt
  3. Add the tapioca starch along with water to give it a little gravy like consistency. Turn off the heat once the mushrooms have softened and cooked

For making the baos:

  1. Once the dough has doubled in size, divide it equally in 10 balls
  2. Slightly flatten the dough balls with your hands
  3. Using a rolling pin to start flattening it into round shapes about 4-5 inch
  4. Brush the top with oil and fold it in equal half
  5. Take a steamer and add water to the lower section of it
  6. While your water is warming up, place the baos in a parchment paper and then into the steamer (I prefer placing the parchment paper in the steamer so that the outside cover of the buns is nice and smooth). Make sure there is enough space for the bao buns to rise in the steamer
  7. By this time the water must have reached a boiling point. Stack the baos in the steamer in batches and place it over the boiling water and let it steam for 25 mins.
  8. Remove the baos from the steamer and place it on a big plate

For serving:

  1. Open the bao bun and slather some mayonnaise. Place the julienned cucumbers and then stuff it with mushroom filling
  2. Garnish with toasted sesame seeds, coriander and serve

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