Steamed Buns w/ Spicy Shrooms
who Doesnt love Dim Sum? These spicy mushroom veg buns kick it up a notch in my plant based world. They take a little more love, but are oh so worth it.
Steamed Buns w/ Spicy Mushroom
adapted from Anett Velsberg
For the buns:
300 ml lukewarm water
1 tsp instant yeast
1 tsp baking powder
2 tbsp coconut sugar
1 tsp salt
1 tbsp sesame oil
400g all-purpose flour, you may need more here. you want your dough to be bouncy but not too sticky.
3 tbsp vegetable oil, for frying
1/2 white onion, chopped
2 garlic cloves, minced
1/2 tsp dried chilli flakes
250 gr brown or shiitake mushrooms, finely chopped
100 ml water
3 tbsp soy sauce
2 tbsp brown sugar or maple sryup
1 tbsp hoisin sauce
1 tbsp rice vinegar
salt, to taste
freshly ground Tellicherry pepper, to taste
2 green onion stalk, thinly sliced
2 tbsp vegetable oil, for frying
Hot or sweet and sour dipping sauce, for dipping
Combine the lukewarm water, yeast, sugar, salt and sesame oil in a medium sized bowl and mix well. Add the baking powder to the flour, then start adding the flour to the yeast mixture bit by bit until it comes together. Turn the dough out on a lightly floured surface and knead for 5-7 minutes until smooth and springy. Place in a lightly oiled bowl, cover with cling wrap and place in a warm spot for about an hour or until doubled in size.
To make the filling, heat oil in a pan, add the chilli flakes, garlic, onion and mushrooms. Cook until slightly browned, then add the water, soy sauce, sugar/maple syrup, hoisin sauce and rice vinegar, mix well. Cook for 3-4 minutes on high heat until the sauce is thick and syrupy and coats the mushrooms. Season with salt and Tellicherry pepper and stir in the green onions.
Place a pot of water with a bamboo steamer on top on the heat and bring to the boil.
Turn the dough out on a floured surface and divide into balls the size of 1/2 your palm. Roll out in a circular motion so that you have a thin round. Place filling in the middle and close the bun by pinching and turning. Place the finished buns on individual pieces of baking paper. Repeat with rest of the dough.
Arrange buns in the steamer, 4-5 in one go. Steam for 5-10 minutes or until the surface bounces back immediately rather than leaving a dent. Take off heat but leave in the steamer for another 5 minutes to rest.
Heat oil in a large pan and arrange buns in a single layer. Cook until browned on one side. Serve immediately with your favorite dipping sauce. Enjoy!
in health and happiness,