Mushroom Keema Bao Recipe

Activate yeast and combine liquids

In a small bowl, stir warm water, warm milk, and granulated sugar. Sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with dough hook, whisk together all-purpose flour, baking powder, and salt.

Add the foamy yeast mixture and vegetable oil to the dry ingredients. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then knead (by mixer 6–8 minutes, by hand 8–10 minutes) until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Punch down the dough, turn out onto a lightly floured surface and divide into 12 equal pieces (about 60–65 g each). Roll each piece into a ball, then flatten into a small oval and fold or roll into a bao shape: brush with a little oil, fold in half over a small piece of parchment to keep them from sticking, or roll to a round flattened disc for folded buns. Let rest for 20–30 minutes while preparing filling.

Prepare a steamer (bamboo or metal) with water at a gentle boil. Arrange buns on small squares of parchment or cabbage leaves, leaving room to expand. Steam in batches for 8–10 minutes until puffed and cooked through. Remove and keep covered so they stay soft.

Heat vegetable oil and ghee in a large skillet over medium-high heat until shimmering.

Add the finely chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic, ginger, and chopped green chili. Sauté 1–2 minutes until fragrant but not burnt.

Add the ground lamb. Break it up with a spoon and cook over medium-high heat until it browns and no longer pink, about 7–9 minutes.

Stir in the finely chopped mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and that moisture mostly evaporates, about 6–8 minutes. This step ensures the keema is well combined and not watery.

Add ground cumin, ground coriander, turmeric, red chili powder, garam masala, salt, and black pepper. Stir to coat the meat and mushrooms with the spices and cook 2–3 minutes to bloom the spices.

Stir in the tomato paste and plain yogurt. Reduce heat to medium-low and simmer gently 4–5 minutes until the mixture thickens and flavors meld. If it seems dry, add 1–2 tablespoons water.

Taste and adjust seasoning. Fold in chopped fresh coriander (cilantro) and lemon juice. Remove from heat and let cool slightly before assembling into baos.

If using store-bought steamed bao or freshly steamed buns from the dough section, warm them briefly in a steamer or microwave (covered) so they are pliable.

Open each bao gently and spoon about 2–3 tablespoons of the mushroom keema filling into each bun (adjust to bun size). The recipe yields about 12 buns with roughly 2–3 tbsp filling each.

Top each filled bun with a spoonful of pickled cucumber or quick slaw for brightness and crunch.

Drizzle hoisin or chili-garlic sauce to taste and scatter fresh coriander leaves. Sprinkle sesame seeds if using.

Serve immediately while buns are warm. Provide extra sauce and lemon wedges at the table.