Hoisin Mushroom Gua Baos (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 275g all-purpose flour (2 cups + 1 tbsp)
02 - 1 tbsp corn starch
03 - 1/4 tsp salt

→ Yeast Mixture

04 - 180ml warm soy milk (3/4 cup)
05 - 3 tsp sugar
06 - 1 tsp instant dry yeast
07 - 1 tbsp neutral oil plus extra for brushing

→ Pickled Vegetables

08 - 1/3 cup thinly sliced carrot
09 - 1/3 cup thinly sliced cucumber, seeds removed
10 - 1/2 tbsp coarse salt (optional for draining)
11 - 3 tbsp rice vinegar
12 - 1 tbsp sugar
13 - 1 tsp roasted sesame seeds
14 - Pinch of salt

→ Hoisin Mushrooms

15 - 450g fresh mushrooms (king oyster and shiitake mix recommended)
16 - 1 tsp minced garlic
17 - Oil for cooking
18 - 2 tbsp hoisin sauce
19 - 4 tbsp maple syrup or other liquid sweetener
20 - 1/4 tsp Chinese five spice powder

→ Toppings

21 - Vegan kimchi (optional)
22 - Chopped roasted peanuts
23 - Chopped spring onions

# Instructions:

01 - Discard cucumber seeds and peel the carrot. Slice both vegetables very thinly. Optionally, place in a colander with coarse salt and mix well. Let sit for 10 minutes, then squeeze out excess water and rinse under running water. In a bowl, combine rice vinegar, sugar, and salt until sugar dissolves. Add vegetables and sesame seeds, then let pickle for 10-15 minutes (or overnight in refrigerator for more flavor).
02 - Slice mushrooms into strips or batons. Heat oil in a non-stick pan over medium heat. Add garlic and sauté until lightly browned. Add mushrooms, hoisin sauce, and maple syrup. Mix well and cook for 5-6 minutes until mushrooms release water and are cooked through. Sprinkle with Chinese five spice, mix well, and remove from heat.
03 - In a large bowl, combine flour, corn starch, and salt. Warm soy milk to approximately 42°C/110°F. Add sugar and yeast to warm milk and let sit for 10-15 minutes until foamy. Mix oil into the yeast mixture. Create a well in the dry ingredients and pour in the yeast mixture. Mix until a dough forms, then knead for 5-10 minutes until smooth and elastic. Shape into a ball, place in bowl, cover with a damp towel, and let rise for at least 1 hour or until doubled in size.
04 - Transfer risen dough to a lightly floured surface. Create a hole in the center with your thumb, then gradually shape into a ring. Slice the ring into 12 pieces (approximately 40g each). Cover pieces with a damp towel. Working in batches, roll each piece into a ball, then flatten into an oval about 3 x 4.5 inches. Brush with oil and fold in half. Place on parchment paper in steamer basket and let proof for another 15-20 minutes.
05 - Place steamer over a pan with water at medium heat, ensuring water doesn't touch the buns. Once water boils, reduce to medium heat and steam buns for 8-10 minutes. After steaming, leave buns in closed steamer for 10 minutes before removing to prevent deflation. Cover cooked buns with a towel to maintain moisture. Repeat with remaining batches.
06 - Gently open each steamed bun. Fill with hoisin mushrooms, pickled vegetables, and optional kimchi. Garnish with chopped spring onions and roasted peanuts before serving.

# Notes:

01 - Uncooked buns can be frozen in a container with parchment paper between layers to prevent sticking.
02 - Steam frozen buns directly without thawing until fluffy.
03 - Maple hoisin tofu can be substituted for the mushroom filling.
04 - Medium heat is crucial during steaming - too high will cause buns to inflate and deflate, too low will result in undercooked buns.

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