Why You’ll Love This Recipe
Hoisin Mushroom Gua Baos are not only flavorful but also offer a satisfying combination of textures. The pillowy steamed bao buns provide a perfect vessel for the umami-packed mushroom filling, while fresh garnishes like cilantro, cucumber, and pickled carrots add brightness and crunch. The hoisin sauce delivers a perfectly balanced flavor that’s sweet, salty, and slightly tangy, making each bite of these baos incredibly satisfying. Whether you’re a vegan or just looking to try something new, these baos are a must-try!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Steamed bao buns (store-bought or homemade)
- 200 g mushrooms (shiitake, cremini, or your preferred variety), sliced
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- Fresh cilantro, sliced cucumber, and pickled carrots for garnish
Directions
- Sauté the mushrooms: In a pan, heat a little oil over medium heat. Add the sliced mushrooms, garlic, and ginger. Sauté for 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Add the sauce: Stir in the hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes until the sauce coats the mushrooms evenly and the flavors are well combined. Remove from heat and set aside.
- Steam the bao buns: While the mushrooms cook, steam the bao buns until soft and warm. You can use a bamboo steamer or a regular steamer for this.
- Assemble the gua baos: Once the buns are steamed, carefully open them and spoon a generous amount of the mushroom mixture inside each bun.
- Garnish and serve: Top with fresh cilantro, cucumber slices, and pickled carrots for a burst of freshness. Serve immediately for a delicious, flavorful bite.
Servings and Timing
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4 servings (2 baos per serving)
Storage and Reheating
Hoisin Mushroom Gua Baos are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the mushrooms in a pan over medium heat and steam the buns again before serving to maintain their softness.
FAQs
1. Can I use different mushrooms?
Yes, shiitake and cremini mushrooms are excellent choices for this recipe, but you can also use button mushrooms, portobellos, or any other variety you prefer.
2. Can I use store-bought bao buns?
Absolutely! Store-bought bao buns are widely available and a great time-saver. However, if you’re up for it, you can make your own for an authentic touch.
3. Can I make these baos gluten-free?
Yes, you can use gluten-free soy sauce (tamari) and ensure that the bao buns you use are gluten-free. Many Asian markets carry gluten-free versions of bao buns, or you can make your own.
4. How can I make the bao buns more flavorful?
To make the bao buns more flavorful, you can lightly toast them in a pan after steaming or brush them with a bit of sesame oil before steaming for an added richness.
5. Can I add more vegetables to the filling?
Yes! Feel free to add more vegetables to the mushroom filling, such as bell peppers, carrots, or bok choy. Just sauté them along with the mushrooms for a balanced filling.
6. Can I make these baos ahead of time?
You can prepare the mushroom filling ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, steam the bao buns, reheat the filling, and assemble.
7. Can I freeze the bao buns?
Yes, you can freeze steamed bao buns. Once cooled, wrap them individually and store them in a freezer-safe bag for up to 3 months. To reheat, steam the frozen buns for about 10-12 minutes.
8. How can I make the filling spicier?
If you like a bit of heat, add some red pepper flakes, sliced chili peppers, or chili oil to the filling for an extra kick.
9. Can I use a different sauce besides hoisin?
You can use other Asian sauces like teriyaki or oyster sauce (for non-vegan versions) to replace hoisin sauce, but keep in mind the flavor will change. Hoisin sauce adds a unique balance of sweet, salty, and tangy flavors.
10. Can I make these baos without pickled carrots?
While the pickled carrots add a tangy contrast to the sweet mushrooms, you can omit them or replace them with other pickled vegetables like radishes or cucumbers.
Conclusion
Hoisin Mushroom Gua Baos are a versatile and delicious dish that brings the flavors of Taiwan into your kitchen. With their rich, umami-filled mushroom filling and soft, pillowy bao buns, these vegan baos are sure to impress anyone who tries them. Perfect for a snack, appetizer, or light meal, they’re simple to make and bursting with flavor. Whether you’re serving them at a party or enjoying them as a quick meal at home, these baos will satisfy your taste buds and leave you craving more!
Hoisin Mushroom Gua Baos: A Delicious Vegan Twist on Taiwanese Street Food
- Total Time: 25 minutes
- Yield: 4 servings (2 baos per serving)
- Diet: Vegan
Description
Hoisin Mushroom Gua Baos are a vegan twist on traditional Taiwanese street food. Soft steamed bao buns are filled with tender mushrooms glazed in hoisin sauce, topped with fresh garnishes like pickled vegetables and herbs for a flavorful bite.
Ingredients
Steamed bao buns (store-bought or homemade)
200 g mushrooms (shiitake, cremini, or your preferred variety), sliced
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
Fresh cilantro, sliced cucumber, and pickled carrots for garnish
Instructions
- Sauté the mushrooms: In a pan, heat a little oil over medium heat. Add the sliced mushrooms, garlic, and ginger. Sauté for 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Add the sauce: Stir in the hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes until the sauce coats the mushrooms evenly and the flavors are well combined. Remove from heat and set aside.
- Steam the bao buns: While the mushrooms cook, steam the bao buns until soft and warm. You can use a bamboo steamer or a regular steamer for this.
- Assemble the gua baos: Once the buns are steamed, carefully open them and spoon a generous amount of the mushroom mixture inside each bun.
- Garnish and serve: Top with fresh cilantro, cucumber slices, and pickled carrots for a burst of freshness. Serve immediately for a delicious, flavorful bite.
Notes
You can use any type of mild, sweet mushroom for this recipe, including shiitake, cremini, or button mushrooms.
Store-bought bao buns are a time-saver, but homemade buns will add an extra layer of authenticity.
For a gluten-free version, use tamari instead of soy sauce and ensure that the bao buns are gluten-free.
For more flavor, you can lightly toast the steamed bao buns or brush them with sesame oil before steaming.
Feel free to add more vegetables like bell peppers, carrots, or bok choy to the mushroom filling for added texture and flavor.
If you want extra spice, add red pepper flakes, sliced chili peppers, or chili oil to the filling.
If pickled carrots aren’t your thing, try replacing them with other pickled vegetables such as radishes or cucumbers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Sautéing, Steaming
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving (2 baos)
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
