|300 g||bok choy|
|1 tsp||fresh yeast|
|100 g||shiitake mushrooms|
|1 tbsp||sesame oil|
|1 tbsp||dark soy sauce|
|1 tbsp||sweet soy sauce|
|½ tbsp||oyster sauce|
|1 tbsp||rice wine|
|scallion (for garnish)|
|sweet soy sauce (for serving)|
To make bao bun dough, add yeast and water to a stand mixer and mix well. Add flour, sugar, and salt and knead dough until a smooth ball. Cover with a clean kitchen towel and let proof for approx. 20 min.
For the bao filling, remove shiitake stems and chop roughly. Finely mince ginger, chop bok choy, and finely slice scallions.
Heat sesame oil in a frying pan over medium-high heat, add chopped shiitake mushrooms, and sauté for approx. 2 min. Add bok choy, ginger, and scallion and sauté for another 5 min. Add dark soy sauce, sweet soy sauce, oyster sauce, and rice wine to pan, toss well, and remove from heat.
Divide dough into 12 equal pieces, roll into balls, and then roll out into discs. Place a tablespoon of the filling in the center of each disc. Work counterclockwise folding the disc’s edges towards the center and overlap each fold. Pinch the end shut and twist. Repeat with remaining dough.
Set up a bamboo steamer lined with parchment paper over a pan of simmering water. Add bao buns to steamer and steam for approx. 12 min. over medium-low heat. Turn off heat and let bao buns sit in the steamer for another 5 min. Garnish with scallions and serve with sweet soy sauce. Enjoy!