Mushroom Filled Steamed Buns (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 275g plain flour (2 cups plus 1 tbsp)
02 - 1 tbsp cornflour
03 - 1/4 tsp table salt

→ Yeast Mixture

04 - 180ml lukewarm soy milk (3/4 cup)
05 - 3 tsp granulated sugar
06 - 1 tsp quick-acting dry yeast
07 - 1 tbsp unflavored oil with extra for coating

→ Pickled Vegetables

08 - 1/3 cup skinny carrot strips
09 - 1/3 cup thin cucumber slices with middle removed
10 - 1/2 tbsp rough salt (skip if you want)
11 - 3 tbsp rice vinegar
12 - 1 tbsp white sugar
13 - 1 tsp toasted sesame seeds
14 - Small amount of salt

→ Hoisin Mushrooms

15 - 450g fresh fungi (mix of king oyster and shiitake works great)
16 - 1 tsp crushed garlic
17 - Oil for frying
18 - 2 tbsp hoisin sauce
19 - 4 tbsp maple syrup or any sweet liquid
20 - 1/4 tsp five spice powder

→ Toppings

21 - Plant-based kimchi (if you like)
22 - Crushed peanuts
23 - Sliced green onions

# Instructions:

01 - Take out the cucumber seeds and strip the carrot. Cut both into super thin slices. If you want, mix them in a strainer with rough salt. Let them sit for 10 minutes, then squeeze out water and wash under tap water. Mix rice vinegar, sugar and salt in a bowl until sugar melts. Throw in the veggie slices and sesame seeds, then let them soak for 10-15 minutes or keep in the fridge overnight for stronger flavor.
02 - Cut mushrooms into thin sticks. Warm up oil in a non-stick pan on medium fire. Cook garlic until it turns slightly brown. Toss in mushrooms, hoisin sauce and maple syrup. Stir everything well and cook for 5-6 minutes until mushrooms get soft and juicy. Add five spice, mix thoroughly, and turn off the heat.
03 - Mix flour, cornflour and salt in a big bowl. Heat soy milk to about 42°C/110°F. Put sugar and yeast in the warm milk and wait 10-15 minutes till it gets frothy. Add oil to the yeasty milk. Make a hole in the dry stuff and pour in the liquid. Stir until you get a dough, then knead it for 5-10 minutes till it feels smooth. Shape it into a ball, put it back in the bowl, cover with a wet cloth, and let it grow for at least an hour or till it's twice as big.
04 - Put your puffy dough on a lightly floured counter. Make a hole in the middle with your thumb, then slowly shape it into a ring. Cut the ring into 12 chunks (about 40g each). Keep them under a damp towel. Take one piece at a time, roll it into a ball, then flatten it into an oval about 3 x 4.5 inches. Brush with oil and fold it halfway. Put on steamer paper and let them rest another 15-20 minutes.
05 - Set your steamer over a pot with water on medium heat, making sure water doesn't reach the buns. When water bubbles, turn heat to medium and steam for 8-10 minutes. After steaming, don't open the lid for 10 minutes so buns won't shrink. Cover finished buns with a cloth to keep them moist. Do the same for all batches.
06 - Carefully open each warm bun. Stuff with hoisin mushrooms, tangy pickled veggies, and kimchi if you want. Sprinkle with green onions and crunchy peanuts before eating.

# Notes:

01 - You can freeze raw buns in a box with baking paper between them so they won't stick.
02 - Cook frozen buns straight from freezer until they're soft and puffy.
03 - You can swap the mushroom filling for maple hoisin tofu if you prefer.
04 - The right heat is super important when steaming - too hot makes buns puff up then collapse, too cool leaves them doughy inside.

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