Truffle Shiitake Bao Bun Recipe
Truffle, kimchi and crispy seaweed.
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Ingredients
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Bao Bun Dough
Filling
Method
Bao Bun Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour, baking powder, and salt.
- 3
Combine Ingredients
Add the yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
- 4
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 6
- 7
Add Flavoring
Stir in soy sauce and truffle oil, mixing well. Cook for another 2 minutes and remove from heat.
- 8
Prepare Kimchi
Chop the kimchi into smaller pieces if needed, and set aside.
Assembly and Cooking
- 9
Shape Bao Buns
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball and flatten it into a disk.
- 10
Fill Bao Buns
Place a spoonful of the shiitake mixture and a spoonful of kimchi in the center of each disk. Fold the edges over to seal the filling inside.
- 11
Steam Bao Buns
Place the filled bao buns on parchment paper squares in a steamer basket. Steam over boiling water for about 10-12 minutes until fluffy.
- 12
Serve
Remove bao buns from the steamer and sprinkle crispy seaweed on top. Serve warm.
