Inspired by the Lunar New Year, this week’s recipe is taken from World Vegan.

Baozi: Steamed buns stuffed with
mushrooms and kimchi

Baozi, a popular Chinese snack, has become the new trend in modern international street food. On the face of it, there’s nothing exceptional about these little stuffed steamed buns. But with the first bite, you understand why people go crazy for them! The dough is incredibly soft and light, so it’s like biting into a little cloud… Then comes the filling, tender, juicy and fragrant. This version made with mushrooms and kimchi is sure to please.

MAKES 8 BAOZI
PREP TIME: 30 MINUTES
RESTING TIME: 2 HOURS
COOKING TIME: 40 MINUTES

FOR THE DOUGH
10 g fresh baker’s yeast (or 4 g dry yeast)
10 g caster sugar
250 g T55 flour
½ tsp salt
1 tbsp olive oil

FOR DECORATION
20 g dehydrated black mushrooms
60 g cashew nuts
60 g kimchi
150 g brown mushrooms
1 garlic clove
5 g fresh ginger
4 sprigs fresh parsley
1 tbsp olive oil
½ tsp five-spice mix
3 tbsp soy sauce
1 tbsp maple syrup
2 tbsp sesame seeds
1 pinch fleur de sel

Dissolve the yeast and sugar in 150 ml of warm water and allow the yeast to activate for 5 minutes, then stir to dissolve.

Combine the flour, salt, yeast and sugar mixture and olive oil in the bowl of a food processor or in a salad bowl. Knead in a food processor with
the hook attachment or by hand on a floured worktop for 10–12 minutes, until the dough is smooth and no longer sticky. Roll the dough into a ball
and place in an oiled bowl. Cover with a tea towel and leave to rise in a warm place for about 1 hour and 30 minutes, or until doubled in volume.

Soak the black mushrooms in warm water to rehydrate. Whiz the cashew nuts and kimchi to a paste. Finely chop the brown mushrooms. Peel and
chop the garlic and ginger. Chop the parsley. Heat the oil in a sauté pan and sauté the mushrooms for 5 minutes. Add the garlic, ginger and five-spice
mix and cook for 2 minutes. Drain and add the black mushrooms and the cashew-kimchi paste. Stir in the soy sauce, maple syrup, parsley,
sesame seeds and salt. Mix to obtain the consistency of a pasty stuffing. Set aside in the fridge.

Cut out 8 squares of parchment paper measuring 10 × 10 cm. Flatten the mixture by pressing it with your fist and divide it into 8 pieces weighing
about 50 g each. Shape the balls into discs 10 cm in diameter. Place 1 tablespoon of filling in the centre of each disc and fold the edges inwards to form a little bundle. Pinch the top of the dough with your fingers to seal. Place the baozi on the paper squares, cover with a tea towel and leave to rest for 30–40 minutes.

Boil water in a saucepan with a steamer basket on top. When the water comes to the boil, place the baozi and the paper squares in the basket without them touching (2 or 3 baozi at a time depending on the size of the basket). Cover and steam for 10–12 minutes. Lift the lid halfway through cooking to release some of the steam to allow the buns to swell. Leave to cool for a few minutes before serving.