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Hoisin Mushroom Gua Baos (Vegan Recipe)

Hoisin Mushroom Gua Baos (Vegan Recipe)

Homemade fluffy steamed buns filled with mushrooms cooked in hoisin sauce. Enjoyed with pickled carrots, cucumber, and kimchi.
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Prep Time 1 hour
Cook Time 30 minutes
Inactive Dough Rise Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Chinese
Servings 12 gua baos
Calories 131 kcal

Equipment

  • Bamboo Steamer
  • parchment paper
  • Rolling Pin

Ingredients
  

Steamed Buns

  • 2 cups all-purpose flour 275 g
  • 1 tablespoon corn starch
  • ¼ teaspoon salt

Yeast Mixture

  • ¾ cup warm soy milk
  • 3 teaspoon sugar
  • 1 teaspoon instant dry yeast
  • 1 tablespoon neutral oil plus more for brushing

Pickled Carrots and Cucumber

  • ⅓ cup thinly sliced carrot
  • ⅓ cup thinly sliced cucumber
  • ½ tablespoon coarse salt optional
  • 3 tablespoon rice vinegar
  • 1 tablespoon sugar or adjust according to desired sweetness
  • 1 teaspoon roasted sesame seeds
  • pinch salt

Hoisin Mushrooms

  • 1 lb fresh mushrooms of choice I used a mix of king oyster and shiitake
  • Alternative filling maple hoisin tofu
  • 1 teaspoon minced garlic
  • Oil for cooking
  • 2 tablespoon hoisin sauce
  • 4 tablespoon maple syrup or other liquid sweetener or sugar
  • ¼ teaspoon chinese 5 spice powder

Other Fillings and Toppings

  • Vegan Kimchi homemade recipe
  • Chopped roasted peanuts
  • Chopped spring onions

Instructions
 

Pickled Carrots and Cucumber

  • Discard the seeds and pit of the cucumber. Peel the carrot. Very thinly slice the cucumber and carrots.
  • Place the carrot and cucumber in a colander, add the coarse salt, and mix. Leave to sit for at least 10 minutes. Squeeze out excess water. Wash through running water.
  • Mix the rice vinegar, sugar, and salt in a bowl. Add cucumber and carrots. Mix well and leave to sit for 10-15 minutes.

Hoisin Mushrooms

  • Slice mushrooms into strips. Heat oil in a pan and sauté garlic, add mushrooms, hoisin sauce, and maple syrup. Cook for 5-6 minutes.

Buns

  • Mix dry ingredients. Microwave soy milk until warm. Mix in sugar and yeast; let foam for 10-15 minutes. Mix into dry ingredients.
  • Knead dough until smooth. Let rise for 1 hour or until doubled.
  • Form the buns by rolling pieces of dough and letting them proof again.
  • Steam the buns for 8-10 minutes and let them sit for 10 minutes after steaming.

Assembling the Gua Bao

  • Open a bun and add pickled veggies, mushrooms, and kimchi. Top with green onions and peanuts if desired.

Notes

Using a bamboo steamer is highly suggested for better results while steaming the buns. If using a different steamer, wrap it with a cloth to absorb moisture.

Nutrition

Serving: 1bunCalories: 131kcalCarbohydrates: 26gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 95mgPotassium: 164mgFiber: 1gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword Hoisin Mushroom Gua Baos, Homemade, Mushroom Filling, Pickled Vegetables, Steamed Buns, Vegan Recipe
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