Truffle Shiitake Bao Bun Recipe

In a large bowl or stand mixer bowl combine flour, instant yeast, sugar, baking powder and salt. Whisk to combine.

Warm the water (to roughly 100–110°F / 38–43°C). Add warmed milk and warm water to the dry ingredients along with 2 tablespoons vegetable oil.

Mix with a dough hook or wooden spoon until a shaggy dough forms (about 3–5 minutes by mixer, 6–8 minutes by hand). The dough should be soft and slightly tacky but not sticky. If too dry, add water 1 tsp at a time; if too sticky, add flour 1 tsp at a time.

Turn the dough onto a lightly floured surface and knead 2–3 minutes by hand or continue with mixer on medium for 3 minutes until smooth and elastic.

Lightly oil a 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.

Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 55–60 g each). Roll each piece into a ball, then flatten into an oval about 4 inches long with a rolling pin.

Brush each oval lightly with oil, fold in half over a chopstick or thin rolling pin to create the classic bao shape and place on small parchment squares. Cover and rest 20 minutes while preparing filling.

Set up a steamer (bamboo or metal) with simmering water. Steam the bao in batches for 8–10 minutes until puffed and set. Remove and keep covered so they remain soft.

Clean shiitake caps with a damp towel and slice thinly (about 1/8" thick).

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When shimmering, add the sliced shiitakes in a single layer — work in batches if needed — and let them brown undisturbed for 2–3 minutes to develop color.

Stir and continue to cook until mushrooms release their liquid and it mostly evaporates and the mushrooms are golden-brown, about 4–6 more minutes.

Push mushrooms to the side, add remaining 1 tablespoon butter, then add minced garlic and chopped shallot. Sauté 30–45 seconds until fragrant but not browned.

Stir everything together, then add light soy sauce and mirin. Cook 1–2 minutes to allow the flavors to concentrate and the liquids to reduce slightly.

Remove from heat. Stir in truffle oil, white pepper, salt, and sliced chives. Taste and adjust seasoning (add more truffle oil 1/4 tsp at a time if desired). Keep warm.

If kimchi is very wet, squeeze lightly in a sieve to remove excess liquid; reserve 1 teaspoon kimchi juice for the sauce. Coarsely chop the kimchi into bite-sized pieces.

In a small bowl combine mayonnaise, gochujang, rice vinegar and reserved kimchi juice. Mix until smooth to make a tangy-spicy mayo. Taste and adjust (add more gochujang for heat, more mayo to mellow). Fold chopped kimchi into the mayo gently so the kimchi is coated but still has texture.

Preheat oven to 275°F (135°C). Lightly brush both sides of nori sheets with a thin layer of sesame oil. Lay sheets on a baking sheet and bake 10–12 minutes until crisp but not browned. Alternatively, briefly toast nori over an open flame for a few seconds per side and then break into strips.

When cool, break the nori into bite-sized rectangles or strips. Toss with toasted sesame seeds.

Open a warm bao bun. Spoon about 1.5–2 tablespoons of the truffle shiitake filling into each bun.

Add about 1 tablespoon of the kimchi-mayo on top of the mushrooms (adjust to taste).

Top with a piece or two of crispy nori, a few pickled cucumber ribbons (if using), and a small handful of microgreens or cilantro. Finish with a light drizzle (a few drops) of extra truffle oil if desired.

Serve immediately while bao are warm and filling is hot. Leftover components can be stored separately: bao in freezer, filling in refrigerator up to 3 days, kimchi-mayo refrigerated up to 3 days.