Plantain Bao Buns

Buns

1. 1

   Combine all bun ingredients in a mixing bowl, mix thoroughly and knead until a smooth dough forms.

2. 2

   Let the dough rest in an oiled bowl for at least 30 minutes or until doubled in size.

3. 3

   Divide the dough into 8–10 equal pieces, roll each into a small disc with a lip on each side, fold over, and steam for 10–12 minutes until fully risen; set aside.

Sweet Heat Sauce

4. 4

   Chop and deseed the Fresno and serrano chilies, then add the chopped garlic.

5. 5

   Cook the chilies and garlic over medium‑low heat until softened, about 2 minutes.

6. 6

   Stir in the agave, rice vinegar, and a pinch of salt and pepper; reduce heat to low and simmer for 5–10 minutes until the chilies are soft.

7. 7

   Blend the sauce until smooth.

8. 8

   Fried Mushrooms – Wet batter: Mix ground flax seed, water, mustard, and hot sauce.

9. 9

   Fried Mushrooms – Dry batter: Combine chickpea flour, salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.

10. 10

    Dredge the mushrooms first in the wet batter, then in the dry batter, and fry in avocado oil for about 3–5 minutes on each side until golden and crispy.

11. 11

    Assemble the steamed buns with the fried mushrooms and sweet heat sauce; optionally top with slaw and pickled onions and enjoy.