Seriously, I've never had these baos/buns before, but the idea struck me when I went to Din Tai Feng for lunch, and had their mixed vegetable appetizer. I decided that the mixed vegetable appetizer was so awesome, that it would make an awesome bao.
And so I did it, I made the mixed vegetable appetizer and stuffed it in a bao. Pure genius I think, pure genius! That's pretty much all I have to say right now, while I swim in this awesome bao-ness. :)
Ingredients for Bao skin
- 8g instant dry yeast
- 160ml lukewarm water
- 280g low-protein flour (Hong Kong flour)
- 100g wheat starch
- 90g icing sugar
- 30g vegetable oil
Ingredients for Bao filling
- 4 large dried shiitake mushrooms, soaked in warm water then sliced
- 120g minced pork
- 2 small packets mung bean vermicelli, soaked in warm water
- approx. 30g dried black fungus, soaked in warm water
- [optional] 1/4 cup warm water
Seasoning for Bao filling
- 3 tablespoons Chinese black vinegar
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon white pepper powder
- In a bowl, mix the warm water and yeast, then set aside this mixture for 10 minutes.
- After this time, the mixture should be frothy. Add the low-protein flour, wheat starch, icing sugar and oil.
- Knead this mixture for about 10 minutes, until a smooth dough is formed.
- Cover with a plastic sheet, and let rise for between 40 minutes to an hour, until the dough has doubled in size.
- In a heated pan, add oil and fry the minced pork until half cooked.
- Add shiitake mushrooms, and fry until fragrant.
- Add mung bean vermicelli and black fungus. Fry until the vermicelli is tender and cooked. (Add water if needed.)
- Add the ingredients for seasoning, and fry until evenly mixed.
- Cut out 16 3"x3" squares of wax paper.
- When the dough mixture has doubled in size, punch down the dough mixture, and divide the dough mixture into 16 equal portions.
- Roll out each portion into a flat and round piece of dough.
- Place about 2 tablespoons of filling in the middle of the dough, and pinch the corners to seal.
- Do the same for the remaining 16 portions.
- Steam the buns in a steamer for about 10 minutes.
- Serve and enjoy!