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Porcini Bao Buns

Prep Time 10 mins
Cook Time 20 mins
Servings 4 buns


Filling ingredients

  • 2 large porcinis
  • 100 ml Canola oil
  • 50 g butter
  • 10 g sesame oil
  • 30 g Ketchup manis (indo soy)

Assembly ingredients

  • 4 bao buns
  • Asian cucumber pickle
  • Kewpie mayo
  • sliced radish
  • sesame seeds
  • picked coriander



  • Remove the heads from the stalks of the porcini.
  • Peel the stalks.
  • Slice the head and the stalk into four large slices.
  • Combine the oil and the soy.
  • Heat a small pan until “blue hot”.
  • Add oil and then butter, once the butter is foaming add the porcini and fry till a dark caramel colour.
  • Remove from pan and place into a small tray.
  • Pour over soy and sesame oil mixture.


  • Place the buns in a steamer and steam for 8 minutes.
  • Remove from steamer and pipe in Kewpie mayonnaise.
  • Add about 4 slices of pickled cucumber.
  • Share the porcini mixture evenly between the 4 bao.
  • Garnish with radishes, coriander and sesame seeds to taste.