Steamed Buns with Mushroom Filling

 

Are you looking for healthy snack options? Try Steamed Buns with mushroom filling….they are awesome!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Here are the detailed recipes of how to make steamed buns and how to make a garlic mushroom filling with tips and suggestions to guide you every step of the way. You will be able to make this popular snack perfectly to your taste.

 The buns turn out super soft melt in the mouth. The savory filling is delicious and the combination of the two with a bit of salad and sweet chili sauce makes a delightful combination.

 A perfectly healthy snack for all age groups…

 

STEAMED BUNS WITH MUSHROOM FILLING          Makes 10 to 12 buns

Ingredients:

FOR THE BUN

All Purpose Flour – 2 cups + a little extra

Instant yeast – 1 ½ tsp

Baking powder – ¾ tsp

Sugar – 2 tsp

Salt – ¼ tsp

Vegetable oil – 1 ½ tbsp + for brushing the buns

Luke warm milk – 1 cup + a little extra if needed

 

FOR THE MUSHROOM FILLING

Onion (chopped) – 2 medium

Capsicum (chopped) – 1 large

Garlic (chopped) – 4 cloves

Mushroom (roughly chopped) – 2 cups

Vegetable oil – 1 ½ tbsp

Dark Soy Sauce – 1 to 2 tsp

Green Chili Sauce – to taste

Stir fry sauce – 2 to 3 tsp

Pepper powder – to taste

Salt – to taste

Corn starch /Cornflour slurry – as needed

 

SHREDDED SALAD

Mix together ¼ cup each of shredded onion, carrot and cucumber.

 

Sweet Red Chili Sauce – as required

 Method:

1.    FOR THE BUN: Mix all the dry ingredients in a large bowl. Make a well in the centre and add in the oil and milk. Mix with a spoon till the ingredients come together in a lump.

2.    Tip it out onto the work surface and use a dusting of dry flour to knead it. Once it becomes manageable, knead for 5 mins or until smooth and elastic. Cover and keep in an oiled bowl in a warm place to rise.

3.    Once it has doubled in size, punch out the air and knead again for a minute or two. Roll it out to ¼ inch thickness. Use a cookie cutter (10cm/ 4”) to cut out rounds.

4.    Brush the rounds with vegetable oil. Half fold the rounds to get semi circles with the oiled side in.  Place the semi circles onto small butter paper squares or rectangles. Cover with a damp cloth and let them rise a second time for 20 mins. 

5.    Heat water in a pan to boiling. Place the buns with the butter paper onto a steamer plate. Steam the buns for 10 to 12 mins. Remove from the steamer and keep aside.

6.    FOR THE MUSHROOM FILLING: Heat the oil and add in the onion and capsicum. Season with salt and cook till the onions turn pink. Add in the garlic and cook till the raw smell disappears.

7.    Toss in the mushroom and cook till they start to release water. Pour in three sauces. Mix for a minute. Season with pepper. Pour in the corn starch. Cook stirring continuously till the sauce thickens. Adjust the sauce to suit your taste. Take it off the heat and cool to room temperature.

8.    ASSEMBLE THE BUNS: Take a bun and open it up. Place a heaped teaspoon of the filling in the cavity. Drizzle some sweet chili sauce over it and place a little of the shredded salad. Repeat with the rest.

9.    Before serving sprinkle some chopped onion greens over the buns. Serve with a sauce or dip of your choice.

© Rinki’s Kitchen