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We made this bbq pulled mushroom baos with Dibble Chipotle Mayo and it was gone in a matter of seconds! This is the ultimate party treat for family and friends, even for non-vegans. Warm homemade baos that are so fluffy and soft filled with smoky and rich king oyster mushrooms. It truly is the perfect combo.



Prep Time 40 minutes

Cook Time 1 hour 10 minutes

Serves 4

Difficulty Medium



  • 360 g flour

  • 200 g warm water

  • 20 g non-dairy milk

  • 7 g instant yeast

  • 4 g baking powder

  • 35 g sugar

  • 2 1/2 Tbsp vegetable oil

BBQ Pulled Mushrooms

  • 500 g king oyster mushrooms

  • 4 Tbsp olive oil

  • 1 Tbsp vinegar

  • Juice of 1/2 lime wedge

  • 1 tsp soy sauce

  • 1 tsp sugar

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 tsp smoked paprika

  • 1/2 tsp ground chilli

  • 1/2 tsp cumin

  • 1/2 tsp cayenne pepper

  • 2 tsp garlic powder


  • 1/2 cup coriander, roughly chopped

  • 1 cup spring onions, cut into 5cm pieces

  • 1/4 cup radishes, thinly sliced

  • 2 Tbsp fresh red chilli, thinly sliced diagonally

  • 1 Tbsp sesame seeds

  • 1 cup Dibble Chipotle Mayo



  1. In a large mixing bowl, thoroughly mix together flour, yeast, baking powder and sugar.
  2. In a small mixing bowl, mix together the water, non-dairy milk and 1 1/2 Tbsp oil.
  3. Make a well in the centre of the dry ingredients, add the liquid ingredients in and slowly incorporate it with the dry ingredients until a dough begins to form.
  4. Dust the surface of a work bench and knead for about 10 minutes or until the dough is nice and smooth. Add additional flour if it's too sticky.
  5. Place the dough in a clean mixing bowl, cover with a tea towel and let it rest for 10 minutes.
  6. Dust the surface of a work bench, add the dough and knead for another 5 minutes making sure to remove any excess air.
  7. Dust a rolling pin and roll the dough to about 1 cm thick.
  8. Add 1 Tbsp of vegetable oil and oil the entire top surface of the dough.
  9. Cut out circular dough pieces using a 10cm pastry cutter.
  10. Cut out about 12cm squares of baking paper, fold the dough circles in half and gently place each piece on each square of baking paper.
  11. Gently roll over each piece with the rolling pin, cover with a tea towel and let it rest for 30 minutes.
  12. Gently place the baos into a bamboo steam, making sure to leave enough room around each, put the bamboo steamer over a pot of boiling water and steam for 12 minutes.

BBQ Pulled Mushrooms

  1. Preheat oven to 180°C.
  2. With each mushroom, pinch the vertical side of the stalk and pull away strands of the mushroom. Set aside in a bowl.
  3. In a large mixing bowl, thoroughly mix together the oil, vinegar, lime, soy sauce, sugar, salt, pepper, paprika, chilli, cumin, cayenne and garlic.
  4. Add the pulled mushrooms in the mixing bowl and thoroughly coat each piece.
  5. Cover the bowl, place in the fridge and let it marinate for at least 15 minutes. The longer, the better.
  6. Spread the marinated mushrooms on a baking tray lined with baking paper and bake for 15-20 minutes, turning half way, until slightly crispy.


  1. Gently open the bao and add 1 tsp Dibble Chipotle Mayo, 1 Tbsp BBQ pulled mushrooms, 2-3 radish pieces, 1 piece of spring onion, 1/2 tsp coriander and a pinch of sesame seeds.
  2. Enjoy!


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