Dimsum Heaven!

Daikon & Shiitake Bao

Bao Ingredients

2 packages or 4 teaspoons active dry yeast

1 1/2 cups slightly warmed water

4 1/4 cups bread flour

6 tablespoons sugar

1 tablespoon sea salt

1 rounded 1/2 teaspoon baking powder

1/3 cup Earth balance

Makes about 40

Combine the yeast and water in the bowl and mix well until dissolved.

Add the flour, sugar,  salt, baking powder, and earth balance and combine with your hands. Knead the dough ( about 10 minutes ) until it's a smooth ball. Lightly oil a large bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Set aside in a arm placed until the dough doubles, about and hour and 15.

While the dough is rising, cut out two parchment squares for each bao.  ( I only use about 12 at a time, the rest I freeze for a later date. I'll explain when to do this later in the recipe)

Punch the dough down and turn it out onto a clean work surface. Fivide the dough in half, then divide each half into 5 equal pieces. Roll the pieces into logs, then cut each log into pieces.  I weighed out each ball at about 30 grams. Roll each piece into a ball. Cover the balls with plastic wrap and allow them to rise for 30 minutes.

 Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 4-inch-long oval.  Fold the oval in half, placing a piece of parchment in between the fold, to keep it from sticking together, them place in on a piece of parchment and place it back under the plastic 

At this point, I do 12 buns, and freeze the remaining balls for later use. 

 Let the 12 buns, rise for another 45 minutes.

Then place the buns in a steamer. Don't overlap or crowd them. Work in batches if necessary. Steam the buns on the parchment squares for 10 minutes. Let them cool, then stuff and eat!

Ingredients for Filling

• 1 piece of daikon  about 2-inches wide, and 6 inches long, peeled
• 1/2 cup white wine or sake
• 1/4 cup mirin
• 3 tablespoons soy sauce
• 2 tablespoons agave
• 1/2 cup water,
• 1 small piece kombu
• 12 fresh shiitake mushroom caps
• 1/2 cup rice wine vinegar
• Kosher salt
• Cut daikon into twelve 1/2-inch slices. Combine wine, mirin, soy, agave,water, and kombu  in a medium saucepan. Add daikon slices and shiitake. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasionally until daikon is completely tender and colored all the way through, about 30 minutes. Transfer daikon and mushrooms to a paper towel-lined plate to drain. Return remaining liquid to a gently boil over medium heat and cook until reduced to 1/4 cup, about 10 minutes. . 
• Fill the buns with filling and any other condiments you may enjoy. I used pickled daikon & cucumbers, scallions, cilantro and a vegan sriracha aoli.

Filling Recipe adapted from Serious eats