Shiitake Steam Buns brought to you by Food&Wine
INGREDIENTS
-
1/4 cup soy sauce
-
2 tablespoons rice vinegar
-
1 tablespoon light brown sugar
-
1 large garlic clove, minced
-
8 ounce fresh shiitake mushrooms, stemmed and sliced
-
1 pound fresh prepared pizza dough
-
Vegetable oil, for greasing
-
Black and white sesame seeds, for sprinkling
-
Julienned cucumber, carrot, and scallion, for serving
-
Hoisin sauce, for serving
INSTRUCTIONS
-
Whisk together soy sauce, vinegar, brown sugar, and garlic in a medium bowl. Add shiitakes, and toss to coat. Let marinate at room temperature 15 minutes. Drain and discard marinade.
-
Cut pizza dough into 12 (11/4-ounce) pieces. Using oiled hands, gently shape into balls (do not press out the air). Sprinkle dough balls with sesame seeds, and transfer to a plate.
-
Fill a medium pot with water to a depth of 1 inch; bring to a simmer over medium. Line 2 baskets of a 2-tier, 91/2-inch round bamboo steamer with parchment paper. Spread shiitakes in 1 basket; fit inside pot. Arrange dough balls in second basket; fit on top of first basket. Cover and steam until shiitakes are tender and buns are puffed, 15 to 20 minutes.
-
Remove shiitakes and buns from steamer baskets. Carefully split each bun, leaving one end attached. Fill buns evenly with shiitakes; top with cucumber, carrot, and scallion. Serve, passing hoisin sauce at the table.
