Blue Oyster Mushroom Bao

Description

Source: COOK COLOR - MARIA ZIZKA

Puffy steamed bao aren’t traditionally blue—apologies to the purists—but these are stuffed with blue oyster mushrooms, and it only seemed appropriate to match the dough to the filling.

Ingredients

• ¾ cup (180 ml) warm water
• 1 ½ tablespoons sugar
• 1 (¼-ounce/7 g) packet active dry yeast (2¼ teaspoons)
• 2 ½ cups (315 g) all-purpose flour, plus more for dusting
• 1 tablespoon butterfly pea flower powder
• 2 teaspoons baking powder
• 3 tablespoons vegetable oil
• 3 tablespoons sesame oil
• 1 (2-inch/5 cm) piece fresh ginger, peeled and finely grated
• 4 garlic cloves, finely grated or minced
• About 12 ounces (350 g) blue oyster mushrooms, finely chopped (about 4 cups)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 teaspoons doubanjiang (Sichuan chile bean paste)
• 2 teaspoons cornstarch
• 2 tablespoons water

Directions

1. In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, sugar, and yeast.
2. Let stand until the mixture is foamy, about 5 minutes.
3. Add the flour, butterfly pea flower powder, baking powder, and vegetable oil.
4. Mix on medium speed until the dough comes together, then knead until smooth, 5 to 7 minutes.
5. Cover the bowl and place in a warm spot to rise until doubled in size, about 1 hour.
6. Meanwhile, in a large sauté pan, warm 1 tablespoon of the sesame oil over medium-high heat.
7. Add the ginger and garlic and cook, stirring continuously, for 1 minute.
8. Add the mushrooms and the remaining 2 tablespoons sesame oil and cook, stirring occasionally, until tender and browned in a few places, 6 to 8 minutes.
9. Mix in the soy sauce, vinegar, and chile bean paste.
10. In a small bowl, stir together the cornstarch and water, then pour this slurry into the pan, stir well, and let bubble for 1 minute.
11. Remove from the heat and let cool.
12. Cut twelve 3-inch (7.5 cm) square sheets of parchment and arrange them in two bamboo steamer baskets.
13. On a lightly floured surface, divide the dough into 12 equal pieces.
14. Roll each piece into a ball, then flatten it into a round about 4 inches (10 cm) in diameter.
15. Spoon about 1 tablespoon of the filling into the middle of the dough round, then gather up the edges around the filling and pinch them together at the top to enclose the filling and create a bun shaped like a coin purse.
16. Place the shaped bun on one of the parchment squares.
17. Repeat with the remaining dough and filling.
18. Cover the baskets and let rise in a warm spot until puffy but not quite doubled in size, 30 minutes or so.
19. Stack the steamer baskets over a pan of simmering water and cover with the steamer lid.
20. Steam the buns until fluffy and cooked through, about 10 minutes.