Steamed Mushroom Buns

Soft, fluffy and a little sweet, these steamed buns are filled with a savoury mushroom filling and are perfect as an appetiser or own their own, served with a spicy dipping sauce.

Course Appetizer

Cuisine Asian

Prep Time 30

Cook Time 15

Resting Time 1

Total Time 1 45

Servings buns

Calories 180kcal

Author Sally

Ingredients

For the buns:

2 cups plain flour
¼ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable oil

For the filling:

300 grams portobello mushrooms
230 gram can of water chestnuts
1 tablespoon peanut oil
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons oyster sauce
1 tablespoons Chinese cooking wine
1 teaspoon crushed ginger
1 clove garlic crushed

For the dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chilli sauce such as sambal olek

Instructions

Make the dough. Combine flour, sugar, baking powder and salt in a large bowl. Gradually add in ½ cup of warm water and vegetable oil, mixing with your hands until the mixture comes together and forms a soft dough. On a lightly floured surface, knead dough for about 5 minutes until smooth. Cover with plastic wrap and set aside to rest for 1 hour at room temperature.
Make the filling.
Finley dice the mushrooms and water chestnuts so they form a mince like texture. Heat peanut oil in a frying pan and add mushrooms and sauté until soft.
Meanwhile, mix together soy sauce, honey, oyster sauce, Chinese cooking wine, ginger and garlic. Add sauce and water chestnuts to the mushrooms and bring sauce to the boil. Turn down the heat sightly and continue to cook until all of the excess moisture has cooked out, about 5 minutes. Remove from heat and set aside to cool.
Divide the dough into 10 equal pieces and use a rolling pin to shape into circles about 8 cm in diameter. Cover dough with a damp cloth while you work to prevent drying out.
Place a tablespoon of mushroom mixture into the centre of the dough circle. Use your finger to run a little water around the edge and then gather the edges around the filling and pinch together at the top. Repeat with remaining dough circles.
Line a bamboo steamer with baking paper and add buns 2 cm apart. You may need to do this in batches depending on how big your steamer is. Steam buns over simmering water for 15 minutes.
While the buns are steaming, mix together dipping sauce ingredients. Adjust chilli sauce to taste. Serve buns immediately with dipping sauce.

Notes

Vegetarian Option: Substitute oyster sauce for vegetarian oyster sauce.

Vegan Option: Substitute oyster sauce for vegetarian oyster sauce and swap honey for maple syrup.

Nutrition