Baked vegetarian dim sum buns, a true Chinese delicacy. Perfect to serve with a hot cup of green tea, either for brunch or any other meal. If you are looking for appetizers for parties, you are in the right place.
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!
Whenever l go to London to meet up with my friends, we always have a meal in China Town. Our favourite restaurant is, of course, a dim sum one. You could order a main course too, if that’s what you want, but we usually order lots of different dim sum, and end up having a real feast. They are very filling, contrary to what people might think. A few of them, and you really don’t need anything else.
What I also love about these dim sum places is that they serve green tea with your meal. How great is that?! Instead of a junk soda, this tea is amazing. Some people don’t like the bitter taste, I also like it a tad weak, and not too strong. Do give these buns a go, you’ll be amazed how delicious they are!
Chinese food is so tasty, I absolutely love it! And since we talked about Chinese appetizers, although it’s not a dim sum, another great choice for a party are the chicken satay skewers. There is something about that delicate flavour that make Chinese food perfect, and these vegetarian dim sum buns are no exception. Worth a try!
Baked vegetarian dim sum buns, a fantastic Chinese delicacy. They make a great choice for party appetizers, are easy to make and so fluffy.
- 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
- 200 g brown mushrooms ( 2 cups)
- 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
- 1 egg
- 1 tsp water
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.
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. (390 degrees Fahrenheit).
Arrange the balls on a baking tray, brush the buns with the egg wash mixture and bake for 10-15 minutes until golden.