Baked dim sum buns with mushroom filling, a true Chinese delicacy. Perfect to serve with a hot cup of green tea, either for brunch or any other meal.
If you are familiar with the Chinese cuisine, you will know how popular dim sum dishes are. These perfect bite-sized goodies vary from buns, to dumplings, rolls or wraps. Although the steamed dim sum are more common, baking or frying are also popular methods of cooking them. The filling can be anything from pork, seafood, chicken or various vegetarian options. I can’t tell how much l love dim sum, give me any shape or filling, and l’d eat until l pop. So, it does not come as a surprise that l wanted to make some myself. I thought l better start with the easy ones, and these lovely baked buns are absolutely gorgeous. You really have to try them!
Baked dim sum buns with mushroom filling
For the dough:
- 2 1/4 cups of plain flour
- 2 1/2 tsp dried fast-action yeast
- 1/4 tsp salt
- 1 tbsp caster sugar
- 1/2 cup warm water
- 3 tbsp vegetable oil
- 1 egg, beaten
For the filling:
- 200 g brown mushrooms
- 1 carrot
- 1/4 turnip
- 2 spring onions
- 1 garlic clove
- 2 cm fresh ginger root
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp fish sauce
- 1 tbsp hoisin sauce
- 1/2 tbsp sesame oil
For the egg wash mixture:
- 1 egg
- 1 tsp water
- To make the dough, combine the water, yeast and sugar and set aside for 10 minutes, the mixture will become frothy.
- In a large bowl, sift the flour, add the yeast mixture, egg, oil and salt and knead well for about 5 minutes, until the dough becomes elastic and does not stick to the hands. Use a bit more flour if necessary.
- Shape the dough into a ball.
- Lightly oil the bowl and the dough, cover with clingfilm and a clean tea towel and leave to prove in a warm place for 1-2 hours, until the dough doubles its volume.
- To make the filling, chop the mushroom finely, peel and grate the carrot and turnip.
- Heat up the vegetable oil in a wok.
- Chop the spring onions, garlic clove and ginger, and stir fry for 1 minute.
- Add the mushrooms, carrot and turnip, and stir for about 2-3 minutes.
- Mix in the soy sauce, hoisin sauce, sesame oil and fish sauce.
- Remove from the pan and allow the filling to cool.
- Transfer the dough to the work surface, roll it so it can have about 1/2 cm thickness, then cut it in rounds of approximately 4-5 cm in diameter. You can use a larger cup to cup the circles.
- Place a tablespoon of the mushroom filling in the middle of each circle, then seal well with your fingers, and shape into small balls.
- Preheat the oven to 200 degrees C.
- Arrange the balls on a baking tray, brush the buns with the egg wash mixture and bake for 10-15 minutes until golden.
- Serve warm!