Mushroom and veggie-filled bao buns
Delicious, soft bao buns packed with a tasty mix of vegetables and mushrooms. Marinated in Kikkoman Naturally Brewed Soy Sauce with a hint of Kikkoman Kimchi Chili Sauce, this bao is a culinary "wow" for breakfast or a sizzling dinner!
Preparation
Step 1
150 g flour – 1 ½ tsp instant yeast – 1 tsp sugar – 100 ml warm water
Place the flour, instant yeast and sugar in a bowl. Mix well and add warm water. Stir and knead the dough. Cover and leave to rise in a warm place.
Step 2
20 g dried shiitake mushrooms – 100 g pak choi cabbage – 1 carrot – 1 yellow pepper – 1 clove of garlic – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Soak the mushrooms in hot water and leave to stand for 15 minutes. Chop the pak choi. Shred the carrot with a large grater and finely chop the pepper and garlic. Sauté the vegetables in Kikkoman Sesame Oil, then add the chopped mushrooms and Kikkoman Soy Sauce. Fry for a few minutes, stirring constantly, until the vegetables are soft. Set aside to cool.
Step 3
Divide the dough from step 1 into 6 equal parts and shape each into a ball. Roll out into a flat disc. Place the filling from step 2 on each disc and seal the edges to form a pouch.
Step 4
2 tbsp oil – 250 ml water
Heat the oil in a pan, lightly fry the buns on both sides, then steam in a steaming dish for 5-7 minutes.
Step 5
3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp sesame seeds – 1 spring onion
Cut the spring onion into thin slices. Mix the Kikkoman Soy Sauce with the Kikkoman Kimchi Chili Sauce and serve the buns with the sauce. Sprinkle with the sesame seeds and garnish with the chopped spring onion.
Tip:
The dough and filling can be prepared the day before and stored in the fridge. Take the ingredients out of the fridge 30 minutes before preparing the buns so they reach room temperature. Then shape them, fry, and steam.
Recipe-ID: 1224
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150 g flour – 1 ½ tsp instant yeast – 1 tsp sugar – 100 ml warm water
Place the flour, instant yeast and sugar in a bowl. Mix well and add warm water. Stir and knead the dough. Cover and leave to rise in a warm place.
20 g dried shiitake mushrooms – 100 g pak choi cabbage – 1 carrot – 1 yellow pepper – 1 clove of garlic – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Soak the mushrooms in hot water and leave to stand for 15 minutes. Chop the pak choi. Shred the carrot with a large grater and finely chop the pepper and garlic. Sauté the vegetables in Kikkoman Sesame Oil, then add the chopped mushrooms and Kikkoman Soy Sauce. Fry for a few minutes, stirring constantly, until the vegetables are soft. Set aside to cool.
Divide the dough from step 1 into 6 equal parts and shape each into a ball. Roll out into a flat disc. Place the filling from step 2 on each disc and seal the edges to form a pouch.
2 tbsp oil – 250 ml water
Heat the oil in a pan, lightly fry the buns on both sides, then steam in a steaming dish for 5-7 minutes.
3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp sesame seeds – 1 spring onion
Cut the spring onion into thin slices. Mix the Kikkoman Soy Sauce with the Kikkoman Kimchi Chili Sauce and serve the buns with the sauce. Sprinkle with the sesame seeds and garnish with the chopped spring onion.
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