Fluffy steamed buns filled with marinated shiitake mushrooms.
Chinese-inspired, deeply satisfying.
Dissolve yeast in warm water. Combine flour, coconut sugar, salt and baking powder. Mix in the yeast mixture and knead on a floured surface for 10 minutes. Cover and rest in a warm spot for 1 hour until doubled.
Divide risen dough in half, then into 5 balls each (10 total). Roll each into a circle about 5 inches round. Brush with olive oil and fold in half.
Steam in batches over boiling water for 8 minutes per batch. Repeat for all 10 buns.
Make the filling: cook olive oil, soy sauce, rice wine vinegar, maple syrup, hoisin and mushrooms in a frypan 7–8 minutes.
Build each bun: stuff with red cabbage, carrot, mushrooms, coriander, fried shallots and crushed peanuts.
Per bun. Makes 10 buns.
One of the best food sources of copper — half a cup provides approximately 70% of daily recommended intake. Copper is essential for blood vessel formation, bone health and immune function. Also rich in anti-inflammatory antioxidants.
The umami backbone of the marinade. Fermented soy products contain beneficial compounds and amino acids that create genuine depth of flavour and support gut health through fermentation.
Beta-carotene and natural sweetness against the salty, savoury marinade. The fine grating means it softens inside the warm bun, becoming part of the filling.
High in anthocyanin antioxidants and vitamin C. Its slight bitterness and crunch provides the textural contrast that makes each bite of bao genuinely interesting.
The dough takes patience — 1 hour resting time is non-negotiable, as the gluten needs to relax before the buns can be shaped. The reward is a genuinely pillowy, steamed bun you'll be proud of. Save time by buying pre-made bao buns from Asian grocery stores while you perfect the homemade version.