Soy-and-vinegar-marinated shiitakes give this easy riff on steamed buns punchy, bold flavor while also making this vegan recipe substantial and hearty.

Justin Chapple
Justin Chapple
March 2020

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Credit: Greg DuPree

Recipe Summary test

active:
25 mins
total:
1 hr 10 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

Make Ahead

Mushrooms can be prepared 1 day in advance.

Suggested Pairing

Light-bodied Oregon Pinot Noir.

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