Mushroom and veg-filled bao buns

4.6 5 ratings
Total time 100 mins
20 mins preparation time
20 mins cooking time
60 mins resting time

Delicious, soft bao buns packed with tasty mixed vegetables and mushrooms. The filling is marinated in Kikkoman Naturally Brewed Soy Sauce with a hint of Kikkoman Kimchi Chili Sauce. This bao makes an impressive breakfast or a sizzling dinner!

Ingredients

2 portion(s)
150 g
flour
1 ½ tsp
instant yeast
1 tsp
sugar
100 ml
warm water
20 g
dried shiitake mushrooms
100 g
pak choi
1 
carrot
1 
yellow pepper
1 
clove of garlic
2 tbsp
oil
250 ml
water
1 tbsp
sesame seeds
1 
spring onion
Nutritional facts (per portion): 1624 kJ  /  388 kcal
10.7 g Fat
13.1 g Protein
61 g Carbohydrates

Preparation

Step 1

150 g flour – 1 ½ tsp instant yeast – 1 tsp sugar – 100 ml warm water

Place the flour, instant yeast and sugar in a bowl. Mix well and add warm water. Stir and knead the dough. Cover and leave to rise in a warm place.

Step 2

20 g dried shiitake mushrooms – 100 g pak choi cabbage – 1  carrot – 1  yellow pepper – 1  clove of garlic – 2 tbsp Kikkoman Toasted Sesame Oil1 tbsp Kikkoman Naturally Brewed Soy Sauce

Soak the mushrooms in hot water and leave to stand for 15 minutes. Chop the pak choi. Shred the carrot with a large grater and finely chop the pepper and garlic. Sauté the vegetables in Kikkoman Sesame Oil, then add the chopped mushrooms and Kikkoman Soy Sauce. Fry for a few minutes, stirring constantly, until the vegetables are soft. Set aside to cool.

Step 3

Divide the dough from step 1 into 6 equal parts and shape each into a ball. Roll out into a flat disc. Place the filling from step 2 on each disc and seal the edges to form a pouch.

Step 4

2 tbsp oil – 250 ml water

Heat the oil in a pan, lightly fry the buns on both sides, then steam over simmering water in a steaming basket for 5-7 minutes.

Step 5

3 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp Kikkoman Spicy Chili Sauce for Kimchi1 tbsp sesame seeds – 1  spring onion

Cut the spring onion into thin slices. Mix the Kikkoman Soy Sauce with the Kikkoman Kimchi Chili Sauce and serve the buns with the sauce. Sprinkle with the sesame seeds and garnish with the chopped spring onion.

Tip:

The dough and filling can be prepared the day before and stored in the fridge. Take the ingredients out of the fridge 30 minutes before preparing the buns so they reach room temperature. Then shape them, fry, and steam.

Recipe-ID: 1224

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150 g flour – 1 ½ tsp instant yeast – 1 tsp sugar – 100 ml warm water

Place the flour, instant yeast and sugar in a bowl. Mix well and add warm water. Stir and knead the dough. Cover and leave to rise in a warm place.

20 g dried shiitake mushrooms – 100 g pak choi cabbage – 1  carrot – 1  yellow pepper – 1  clove of garlic – 2 tbsp Kikkoman Toasted Sesame Oil1 tbsp Kikkoman Naturally Brewed Soy Sauce

Soak the mushrooms in hot water and leave to stand for 15 minutes. Chop the pak choi. Shred the carrot with a large grater and finely chop the pepper and garlic. Sauté the vegetables in Kikkoman Sesame Oil, then add the chopped mushrooms and Kikkoman Soy Sauce. Fry for a few minutes, stirring constantly, until the vegetables are soft. Set aside to cool.

Divide the dough from step 1 into 6 equal parts and shape each into a ball. Roll out into a flat disc. Place the filling from step 2 on each disc and seal the edges to form a pouch.

2 tbsp oil – 250 ml water

Heat the oil in a pan, lightly fry the buns on both sides, then steam over simmering water in a steaming basket for 5-7 minutes.

3 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp Kikkoman Spicy Chili Sauce for Kimchi1 tbsp sesame seeds – 1  spring onion

Cut the spring onion into thin slices. Mix the Kikkoman Soy Sauce with the Kikkoman Kimchi Chili Sauce and serve the buns with the sauce. Sprinkle with the sesame seeds and garnish with the chopped spring onion.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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