dried shiitake mushrooms

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Master the prettiest dumplings you&#039;ll ever serve your guests.

Pork and Shrimp Shumai

For the Filling:

pork

shrimp, minced

oyster sauce

Shaoxing cooking wine

sesame oil

white pepper

scallions,

ginger,

For Assembly and Serving:

dumpling wrappers

Soy sauce,

Chinese hot mustard,

Master the prettiest dumplings you'll ever serve your guests.

Recipe: Pork And Shrimp Shumai

Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated.

Assemble the shumai: For each shumai, spoon 2 tablespoons of the filling into the center of a dumpling wrapper. Using a butter knife, press the edge of the wrapper in toward the center. Continue this around the circumference of the wrapper, indenting every ¼ inch.

In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered, until cooked through, 10 minutes. Transfer to a platter and serve with soy sauce and Chinese hot mustard on the side.

Learn how to clean and prep shiitake mushrooms the correct way.  And then, cook them in a sweet and sticky soy glaze.  Serve these umami rich mushrooms as a side dish or a main with a steaming bowl of rice.

How To Prepare And Cook Shiitake Mushrooms

shiitake mushrooms

garlic (minced)

brown sugar

tamari (*or soy sauce)

rice wine vinegar

chili garlic sauce

cornstarch (mixed with 1 tablespoon water)

Rinse the mushrooms and wipe them dry. Remove the stems with a paring knife and cut the caps into thick slices.

Saute

Heat  vegetable oil in a large saute pan. Saute the mushrooms for 5-7 minutes or until they&#39;ve released their juices and are beginning to turn golden. Remove the mushrooms from the pan and set aside. *see note 1.

Heat the sesame oil in the same saute pan. Add the garlic and saute for a further minute. *see note 2.

Add the brown sugar and saute until it begins to caramelized.

Simmer

Add the tamari, rice wine vinegar, chili garlic sauce and cornstarch. Reduce the heat and allow the sauce to simmer until it thickens (about 2-3 minutes)

Serve

Return the mushrooms to the pan and allow them to heat through. Serve with rice, garnished with chopped scallions and sesame seeds.

Momofuku Mushroom Steamed Buns Recipe | Tasting Table

Make the steamed buns: In the bowl of a stand mixer, combine the water and active dry yeast. Allow the mixture to sit so the yeast can bloom, 10 minutes.

Add the remaining steamed bun ingredients to the bowl and, using the dough hook attachment, knead the dough with the motor running just above a stir, 8 to 10 minutes. Shape the dough into a ball and transfer to a greased bowl. Cover the bowl with plastic wrap and let the dough proof in a warm place until it has doubled in size, 1 hour and 15 minutes.

While the dough is proofing, make the pickles: Using a mandoline, slice the cucumbers into ⅛-inch-thick slices. In a medium bowl, toss the cucumbers with the sugar and salt, and let sit for at least 10 minutes, then set aside for later.

Make the BBQ mushrooms: In a medium bowl, combine the mirin, sake, soy sauce and liquid smoke. Set aside for later.

In a small saucepan, add the dried mushrooms and cover completely with water. Cover the mushrooms with a small plate so that they are completely submerged in the water. Bring the water to a boil, reduce the heat and simmer until the mushrooms are completely rehydrated, 5 minutes. Drain the mushrooms and let cool at room temperature. When the mushrooms are cool enough to handle, thinly slice them.

In a large sauté pan over high heat, add the olive oil and the sliced mushrooms. Stir the mushrooms a few times to ensure caramelization on both sides and cook for 5 to 7 minutes. Pour the soy sauce mixture over the mushrooms and cook until the liquid has reduced completely, 5 to 7 minutes. Reserve for later.

Punch down the dough and transfer to a lightly floured surface. Portion the dough into 24 even handfuls and shape into balls. Cover the portioned dough balls with a lightly dampened towel and let the dough rest again, 30 minutes.

Using a rolling pin, roll out the dough balls into 2-inch long ovals. Using your fingertips rub a small amount of vegetable shortening on the ovals, then fold the top over the bottom of each oval, hamburger-style. Shape all the balls into buns, cover once more with a dampened towel and let proof again, 30 minutes.

Set up a steamer basket and line with a piece of cut parchment paper. Be sure to leave some of the bottom uncovered so the steam can circulate. Steam the buns for 8 to 10 minutes, then serve with a smear of hoisin sauce, 3 to 4 pickles, a small handful of BBQ shiitake mushrooms and a garnish of green onions.

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