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Blue Potato Bao Buns

Created in partnership with Chef’s Roll and Chef Joshua Ingraham.

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Potato Type: Petite
Cuisine: American


AppetizerSide DishMain DishSnack


Created in partnership with Chef’s Roll and Chef Joshua Ingraham.



Blue Potato Bao Bun

  • 200 grams Steamed Blue Potatoes Chunks
  • 240 grams Potato Flakes
  • 1 tsp Instant Yeast
  • 2 Tbsp Cane Sugar
  • 1/2 Cup Warm Milk
  • 1 Tbsp Vegetable Oil

Marinated Smoked Mushrooms

  • 1/2 pound fresh Shiitake mushrooms,stumps removed
  • 1-1/2 cups water
  • 1/3 cup soy sauce
  • 1/3 cup Balsamic vinegar
  • 1/3 cup honey
  • 1-1/2 inch piece of ginger, peeled and halved
  • 1/2 teaspoon salt

Pickled Ginger Radish Slaw

  • 1 bunch radishes (about 1 pound)
  • 2-3 garlic cloves
  • knob of ginger (about 2 inches)
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 teaspoons salt
  • 2 teaspoons honey (optional)


Blue Potato Bao Bun

  1. Steam Blue Potatoes until soft enough to smash. Combine in a mixer on low speed until mashed then add in the potato flakes.
  2. While mixing combine tepid milk + yeast + sugar to allow the yeast to bloom.
  3. Combine slowly with potato mixture and oil and mix gently not to over stir.
  4. Portion out and allow to double in size in a warm place.
  5. Once doubled place in a bamboo steamer for about 5 minuted checking until the bun is completely cooked through using steam.

Marinated Smoked Mushrooms

  1. Combine together and let stand for a minimum of one hour. place in a perforated hotel pan in smoker and smoke for 35 minutes.

Pickled Ginger Radish Slaw

  1. Cut radishes greens off radishes and reserve for another use.
  2. Using a mandoline or knife, slice the radishes, garlic, and ginger as thinly as possible
  3. Combine with the marinade and let stand for 24 hours


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