MARCH 2020 39
Shiitake Steamed Buns
ACTIVE 25 MIN; TOTAL 1 HR 10 MIN
SERVES 6
Shiitakes marinated in soy sauce and rice
vinegar give this easy riff on steamed buns
punchy, bold flavor while also making this
vegan recipe substantial and hearty.
(^1) / 4 cup soy sauce
2 Tbsp. rice vinegar
1 Tbsp. light brown sugar
1 large garlic clove, minced
8 oz. fresh shiitake mushrooms,
stemmed and sliced
1 lb. fresh prepared pizza dough
Vegetable 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 mari-
nate at room temperature 15 minutes.
Drain and discard marinade. - Cut pizza dough into 12 (1^1 / 4 -ounce)
pieces. Using oiled hands, gently shape
into balls (do not press out the air). Sprin-
kle 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, 9^1 / 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.
WINE Light-bodied Oregon Pinot Noir:
2017 Willamette Valley Vineyards Whole
Cluster
For steamed buns
you can make on
a weeknight, prepared
pizza dough is an easy
and playful stand-in for
homemade dough.