Free recipes

Vegan dim sum buns

with a mushroom filling

  • Dairy-free
  • Vegan
  • Vegetarian

“Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these! ”


Serves 4 Cooks in 22 minutes Difficulty not too tricky

Nutrition per serving
  • Calories
    277g
    14%
  • Fat
    17.2g
    25%
  • Saturates
    2.9g
    15%
  • Protein
    25.7g
    51%
  • Carbs
    4.8g
    2%
  • Sugars
    3.8g
    4%
  • Salt
    0.7g
    12%
  • Fibre
    0.1g
    14%
  • iodium
    4.1g
    34%
  • calcium
    3.2g
    45%
Of an adult's reference intake


Ingredients

hoisin sauce , to serve

2 cloves of garlic , peeled

1 thumb-sized piece of fresh ginger , peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms , such as shitake and chestnut

Method

  1. To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
  2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
  3. Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.
  4. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
  5. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  6. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
  7. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

 

Mike B.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras elementum malesuada purus et pretium. Ut gravida quis augue quis fringilla. Vivamus maximus, lacus quis aliquam sagittis, leo ligula commodo massa, ac commodo leo massa vel ligula.

Leave a comment

Become a member to our first to read Book Circle


Recent posts

Leopol Press

Leopol Press is a proud independent publishing company founded in 2016 that provides healthy and delicious cookbooks for every family. Our main mission is to educate and inspire people to live healthier and more fulfilling lifestyles.

Resources

Terms of Use | Privacy Policy | Contact Us

Keep in touch