Vegan Steamed Bao Buns

Start by mixing together sugar, yeast and warm water. Stir and set aside for 10 minutes.

In the meantime combine the rest of the ingredients for the dough. After 10 minutes, add the yeast water. Knead the dough until it comes together and is smooth.

Take a large bowl and coat it with some oil. Now form a ball and place it into the bowl. Drizzle a little bit of oil (about 1 tsp) onto the dough ball and coat it evenly. Wrap the bowl with plastic wrap and cover it with a kitchen towel. Heat the oven to 80 F°/28 C° and place the bow into it. Let it rise there until doubled in size (for about 1 hour).

Get your steamer ready: And while it's heating up, prepare the buns.

After the dough has doubled in size: Sprinkle some flour onto your kitchen counter and place the dough ball on top. Knead it for a couple of seconds until it is smooth again.

Take a dough roll and roll out the dough, about 1/4 inch / 0,6 cm thick.

Take the cookie cutter and cut out the dough disks. Brush some oil onto the top and fold them in the middle. Lightly and with out a lot of pressure roll over them with your dough roll. Put each of them onto a piece of parchment paper and place into the steamer when it's ready. Steam for about 12 minutes.

While the buns are steaming: make the filling.

Take a medium bowl and add butter, ginger, garlic, onion and spring onion to it. On low medium heat sautée until tender (for about 5 minutes). Then add the oyster mushrooms. On medium heat, fry until golden brown (for about 7-10 minutes).

In the meantime prepare the marinade: Simply mix together all of the remaining ingredients for the filling.

When the oyster mushrooms are golden brown, add the marinade to it and continue to cook it on low medium heat, for another 10-15 minutes. When done, turn the stove to the lowest temperature and keep the pan where it is: All you do is to keep it warm while you prepare the bao buns.

When the buns are done, take them out of the steamer (careful: HOT) and fill them with the fried oyster mushrooms.

Sprinkle some finely minced spring onion on top. Serve while hot.