Vegetarian Mushroom Bao Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with 1 tsp sugar in a small bowl. Sprinkle the instant dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder and remaining 1 tbsp sugar until evenly combined.

Form dough

Make a well in the flour mixture. Add the foamy yeast mixture, 2 tbsp milk and 2 tbsp neutral oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

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, about 60–75 minutes.

Shape bao rounds

Punch the dough down and transfer to a clean surface. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten with a rolling pin into an oval about 4–5 inches long and 3–4 mm thick, tapered at the edges. Brush lightly with 1 tsp neutral oil on one side of each oval, then fold in half (or insert a strip of parchment before folding) to form the classic bao shape.

Second rise (proof)

Place each folded bao on a steamer liner or parchment round, cover loosely with plastic or a damp towel, and let proof 25–30 minutes while you prepare the filling.

Prepare mushrooms

Wipe mushrooms clean and slice shiitake/cremini and oyster mushrooms into thin strips or small dice so texture remains slightly chunky. You should have about 16 oz combined.

Cook aromatics

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add grated ginger and minced garlic and cook 30–45 seconds until fragrant, taking care not to brown them.

Sauté mushrooms

Add the sliced mushrooms to the skillet. Spread them in a single layer and let cook undisturbed 2 minutes to brown, then stir and continue cooking 4–6 minutes until they have released moisture and most liquid has evaporated.

Season filling

Reduce heat to medium. Stir in 2 tbsp soy sauce, 1 tbsp vegetarian oyster or hoisin sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil and 1 tsp black pepper. Cook another 1–2 minutes so the flavors meld and any remaining moisture reduces. Taste and adjust seasoning if needed.

Finish filling

Remove from heat. Stir in thinly sliced scallions (reserve some green parts for garnish), 1 tsp toasted sesame seeds and 2 tbsp chopped cilantro if using. Let the filling cool slightly before assembling so it won't make the dough soggy.

Fill bao

Open each proofed bao gently. Spoon about 1.5–2 tablespoons of the mushroom filling into the center of each bao. Do not overfill; leave room for the dough to expand during steaming.

Arrange in steamer

Place filled baos on their prepared steamer liners or parchment rounds, seam-side down, leaving an inch or so between them to allow for expansion.

Steam

Bring water to a simmer in your steamer pot or wok. Place the steamer basket over simmering water, cover, and steam the baos for 10–12 minutes over medium-high steam. Avoid lifting the lid during steaming.

Rest

Turn off heat and let baos sit, covered, for 2 minutes to settle. Carefully remove the lid away from you to avoid condensation dripping onto the baos.

Garnish & serve

Open each bao and add a small spoonful of quick pickles or pickled cucumber, a drizzle of hoisin and optional chili oil, and a scattering of reserved scallion greens. Serve warm.