Soft Steamed Spelt Bao Buns with Sticky Mushrooms

Spelt bao buns are soft, pillowy steamed buns made with light spelt flour, filled with mushrooms cooked down in a sticky soy and ginger glaze. Spelt gives the dough a nutty edge and a tender crumb once steamed.

Bao dough gets tricky if you overwork it, and spelt has less elastic gluten than all-purpose flour. I knead it just until smooth, about 8 minutes, and let it rise somewhere warm and draft-free.

The mushroom filling comes together in one skillet while the buns rise. Shiitake or cremini both work, and the sauce reduces to a glossy glaze in under 5 minutes.

These buns freeze well after steaming, so I usually double the dough and keep half unfilled in the freezer for a quick lunch later.

Why You'll Love This Recipe

Spelt flour gives the buns a soft, nutty crumb
Mushroom filling is fully vegan and budget-friendly
Buns and filling can both be made ahead
Freezes well for a fast weeknight lunch

Sticky mushrooms simmering in a skillet, glossy soy-ginger glaze coating each piece, wooden spoon stirring steadily

Ingredient Notes

light spelt flour: Gives the softest crumb here. Whole spelt works too but makes a denser, flatter bun.
instant yeast: Check the expiry date since older yeast won't make the dough rise properly.
cremini or shiitake mushrooms: Shiitake gives a deeper, more savory bite. Cremini is milder and cheaper.
soy sauce: Regular soy sauce works for the glaze. Tamari is a gluten-free swap if you need it for the sauce only.
cornstarch: Mixed with a little water first, it thickens the sauce into a glossy coating in under 2 minutes.
sesame oil: Add it off the heat at the end so the toasted aroma stays strong.

Hands lifting a warm spelt bao bun from a linen-lined table set with chopsticks and a small bowl of chili oil

Prep Time 25 mins

Cook Time 20 mins

Rest Time 90 mins

Total Time 2 hrs 15 mins

Cooking Method: Mixed

Cuisine: Asian-Inspired

Courses: Appetizer

Difficulty: Medium

Cooking Temp: 100 C

Servings: 5

Estimated Cost: 1.60

Calories: 351

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Vegan, Vegetarian

Description

Light spelt flour gives these steamed buns a tender, slightly nutty crumb, and the mushroom filling reduces to a sticky glaze in one skillet.

Ingredients

Dough

350 g light spelt flour (or white spelt flour)
2 tsp instant yeast
2 tbsp granulated sugar
180 ml warm water (about 40C/105F)
2 tbsp neutral oil (plus extra for brushing)
1 tsp baking powder
1/2 tsp fine salt

Sticky Mushrooms

300 g cremini or shiitake mushrooms (sliced)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tbsp neutral oil
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp brown sugar
1 tsp sesame oil
1 tsp cornstarch (mixed with 2 tbsp water)
60 ml water

To Serve

2 spring onion (thinly sliced)
1 tsp sesame seeds

Instructions

Make the Dough

1
Whisk the warm water, yeast and sugar together in a small bowl. Let sit 5-10 minutes until foamy on top.
2
In a large mixing bowl, whisk the spelt flour, baking powder and salt. Make a well and pour in the yeast mixture and oil.
3
Mix to a shaggy dough, then knead on a lightly floured surface for 8 minutes until smooth and slightly tacky. Spelt has less structure than wheat, so avoid over-kneading.
4
Place the dough in an oiled bowl, cover, and let rise in a warm spot for 60 minutes until doubled.

Shape and Steam the Buns

5
Punch down the dough and divide into 10 equal pieces, about 55 g each. Roll each into an oval about 10 cm long.
6
Brush each oval lightly with oil, fold in half, and set on an 8 cm parchment square in the steamer basket, leaving 2 cm between buns.
7
Cover the buns loosely and let proof 25-30 minutes until visibly puffy.
8
Steam over simmering water, in batches if needed, for 12 minutes until the buns look matte and spring back when pressed. Keep the lid on the whole time.

Make the Sticky Mushrooms

9
Heat the oil in a 26 cm skillet over medium-high heat. Add the garlic and ginger and stir 30 seconds until fragrant.
10
Add the sliced mushrooms in a single layer and cook 5-6 minutes, stirring occasionally, until browned and the released liquid has mostly evaporated.
11
Stir in the soy sauce, rice vinegar, brown sugar, water and sesame oil. Simmer 2 minutes.
12
Add the cornstarch slurry and cook 1-2 minutes, stirring, until the sauce turns glossy and coats the mushrooms.

Assemble

13
Open each steamed bun and fill with the sticky mushrooms. Scatter over spring onion and sesame seeds and serve warm.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 351kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 1.5g8%
Sodium 620mg26%
Potassium 260mg8%
Total Carbohydrate 62g21%
Dietary Fiber 4g16%
Sugars 9g
Protein 12g24%

Vitamin A 20 IU
Vitamin C 2 mg
Calcium 30 mg
Iron 2 mg
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.2 mg
Riboflavin 0.15 mg
Niacin 2 mg
Vitamin B6 0.2 mg
Folate 30 mcg
Phosphorus 150 mg
Magnesium 40 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Proof shaped buns until visibly puffy before steaming or they turn out dense.
Wrap the steamer lid in a cloth to stop condensation dripping onto the buns.
Cook mushrooms in one layer so they brown instead of steaming.
Double the dough and freeze half unfilled for a faster next batch.

Keywords: spelt bao buns, sticky mushroom bao, vegan bao buns, steamed spelt buns, spelt flour recipe

Equipment

25 cm / 10-inch bamboo steamer
26 cm / 10-inch skillet
rolling pin
mixing bowls
parchment paper squares

Tips

Knead the spelt dough only until smooth, about 8 minutes, since overworking breaks its weaker gluten.
Keep the yeast water around 40C/105F to activate it without killing it off.
Cook the mushrooms in a single layer so they brown instead of steaming in their own liquid.
Rest the shaped buns until visibly puffy before steaming, or they come out dense.
Reduce the sauce until it coats the back of a spoon, about 1-2 minutes, before adding the cornstarch slurry.

Variations

Swap mushrooms for shredded braised jackfruit tossed in the same sticky soy glaze for a different texture.
Add a spoonful of chili crisp to the mushroom filling for a spicier, punchier bun.
Steam mini buns using half-sized dough portions for a bite-sized appetizer platter.

Storage and Reheating

Store leftover filled buns in an airtight container in the fridge for 3-4 days. Keep the mushroom filling separate from the buns if prepping ahead, since filled buns turn soggy if they sit too long.

To reheat, steam buns for 4-5 minutes until warmed through and soft again, or microwave a damp paper towel-wrapped bun for 30-40 seconds. Warm the mushrooms separately in a skillet over medium heat for 2-3 minutes before refilling.

Unfilled steamed buns freeze well for up to 2 months. Steam from frozen for 8-10 minutes to bring them back to soft and pillowy.

Serving Suggestions

Serve the buns warm, right after filling, while the mushroom glaze is still glossy and the dough is soft. A side of quick-pickled cucumber or shredded carrot adds crunch and cuts the sweetness of the glaze.

For a bigger spread, set out extra chili oil, hoisin, and toasted sesame seeds so people can dress their own buns. Steamed rice or a light broth soup rounds things out for dinner.

These also work well on a shared platter for casual gatherings, alongside dumplings or spring rolls.

Read it online: https://greatbritishspeltrecipes.com/recipe/steamed-spelt-bao-buns-sticky-mushrooms/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!