Always knew there would come a time when we would have to cook for ourselves. Today is that day in New Orleans, restaurants having gone on hiatus for the time being. Waiting and uncertainty are some bitter sauces to stomach and there seems to be more of these at the table nowadays. I recommend turning to steam in order to blow off some right now. Put these on the table instead to fill the empty space and distract from the fear. These humble bao are for the warriors out there, you know who you are. Thanks for giving a shiitake.
Shiitake Steamed Buns
Adapted from Food and Wine
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 TB Terrapin’s ginger teriyaki sauce
1 large garlic clove, minced
8 ounce fresh shiitake mushrooms, stemmed and sliced
1 pound fresh pizza dough
Olive oil, for greasing
Black and white sesame seeds, for sprinkling
Julienned cucumber, carrot, and scallion, for serving
Hoisin sauce, for serving
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.
Cut buns in half and fill with shiitake, and whatever other veggies you’d like! I also steamed up some hot peppers and garlic scapes, which was delicious.