Truffle Shiitake Bao Bun Recipe

Make dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp sugar, 1 tsp baking powder and 1/2 tsp salt.

Combine 3/4 cup warm water and 1/4 cup warm milk; add 2 tbsp vegetable oil. Pour the wet into the dry and mix with a spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Dough should be slightly tacky but not sticky; add a teaspoon of flour if excessively sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough and divide into 10 equal pieces (about 50–60 g each). Roll each piece into a smooth ball, then flatten into an oval about 4" long. Lightly brush with oil, fold in half lengthwise over a strip of parchment to form a semi-circle (or roll and fold using chopsticks for a layered effect). Place each on a small parchment square, cover and let rest 20–30 minutes for a second rise.

Prepare a steamer (bamboo or metal) and bring water to a simmer. Steam the bao, covered, in batches for 8–10 minutes until puffy and set. Remove and let cool slightly before assembling.

Prep mushrooms: thinly slice 10 shiitake caps and pat dry. Thinly slice 2 scallions, keep whites and greens separate. Mince 1 shallot and 2 cloves garlic.

Heat a skillet over medium-high heat, add 1 tsp neutral oil and 1 tbsp unsalted butter. When butter foams, add shallot and the white parts of scallion; sauté 1–2 minutes until translucent.

Add sliced shiitake and cook without stirring for 1–2 minutes to develop color, then stir and continue cooking 3–4 minutes until mushrooms are browned and most moisture has evaporated.

Add minced garlic and cook 30 seconds until fragrant. Stir in 1 tbsp light soy sauce, 1 tsp mirin, 1/4 tsp freshly ground black pepper and 1/2 tsp fine sea salt. Cook 1–2 minutes to allow flavors to concentrate.

Remove from heat and stir in 1 tsp truffle oil and the green parts of the scallion. Taste and adjust seasoning. Keep warm until assembly.

Drain 1 cup chopped kimchi well (squeeze gently in a sieve or towel) to avoid soggy bao. Reserve 2 tbsp kimchi juice.

In a small bowl combine 2 tbsp light mayonnaise, 2 tbsp kimchi (finely chopped), 2 tbsp kimchi juice, 1 tsp rice vinegar and 1/2 tsp sesame oil. Mix to a spreadable, slightly tangy dressing. Adjust to taste — add more kimchi juice for acidity or mayo for creaminess.

To make crispy seaweed chips: preheat oven to 275°F (135°C) or prepare a lightly oiled skillet. If using oven: cut 2 nori sheets into irregular rectangles, lightly brush both sides with neutral oil, place on a baking sheet and bake 8–12 minutes until crisp (watch closely to avoid burning). If pan method: heat a nonstick skillet on low, brush nori with oil and press until crisp, turning once.

Once cool, break nori into bite-size pieces. Toast 1 tsp sesame seeds in a dry pan until fragrant, about 1 minute.

Optional: have microgreens and pickled cucumber slices ready for freshness and crunch.

Open a warm bao and spread about 1 tsp of the kimchi-mayo dressing on the bottom half to protect the bun from moisture.

Add 2–3 tablespoons of truffle shiitake filling (or enough to generously fill the bun).

Top with 1–2 tablespoons of well-drained chopped kimchi for brightness and acidity.

Add a piece or two of crispy seaweed, sprinkle 1/4 tsp toasted sesame seeds, and place a small amount of microgreens or pickled cucumber if using.

Finish with a light drizzle (about 1/8–1/4 tsp) of truffle oil over the filling if you want extra truffle aroma. Serve immediately while buns are warm and seaweed is crisp.