Ingredients
Steamed buns
- 3/4 cup water, brought to 115°F
- 2 teaspoons active dry yeast
- 2 cups, plus 2 tablespoons, bread flour
- 3 tablespoons granulated sugar
- 2 1/2 tablespoons vegetable shortening, plus more for shaping
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Pickles
- 2 Kirby cucumbers
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
BBQ mushrooms & serving
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup soy sauce
- 1/4 teaspoon liquid smoke
- 2 oz dried shiitake mushrooms
- 1 tablespoon vegetable oil
- 1/3 cup hoisin sauce
- 6 green onions, thinly sliced on a bias
Instructions
Make the steamed buns: in a stand mixer bowl, combine the water and yeast; let sit until the yeast blooms, 10 minutes.
Add the remaining steamed-bun ingredients and, using the dough hook, knead with the motor just above a stir, 8–10 minutes. Shape into a ball, transfer to a greased bowl, cover, and let proof in a warm place until doubled, 1 hour 15 minutes.
While the dough proofs, make the pickles: slice the cucumbers 1/8" thick on a mandoline. Toss with the sugar and salt and let sit at least 10 minutes; set aside.
Make the BBQ mushrooms: combine the mirin, sake, soy sauce, and liquid smoke in a medium bowl; set aside.
In a small saucepan, cover the dried mushrooms completely with water, weighting them with a small plate so they stay submerged. Bring to a boil, reduce heat, and simmer until fully rehydrated, 5 minutes. Drain and cool, then thinly slice.
In a large sauté pan over high heat, add the oil and sliced mushrooms. Stir a few times to caramelize both sides, 5–7 minutes. Pour in the soy sauce mixture and cook until the liquid has fully reduced, 5–7 minutes more. Reserve.
Punch down the dough on a lightly floured surface. Portion into 24 even pieces and shape into balls. Cover with a lightly dampened towel and let rest 30 minutes.
Roll each dough ball into a 2"-long oval. Rub a little vegetable shortening on top, then fold the top over the bottom hamburger-style to shape into a bun. Cover again with the damp towel and proof 30 minutes more.
Set up a steamer basket lined with cut parchment, leaving part of the bottom uncovered for steam circulation. Steam the buns 8–10 minutes.
Serve each bun with a smear of hoisin sauce, 3–4 pickles, a small handful of BBQ shiitake mushrooms, and a garnish of green onions.