Baked Chinese Buns with Mushroom Filling

Baked Chinese Buns with Mushroom Filling, a true Asian delicacy. These dim sums are perfect for your Chinese New Year celebrations, and best served with a hot cup of green tea. The buns are baked to perfection, and have the right ratio dough/filling. Great for any party all year round. 

If you are familiar with the Chinese cuisine, you will know how popular dim sum dishes are. These perfect bite-size 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 these Chinese buns. They are so flavourful, soft, and easier to make than you think. They might not be like the Chinese Buns from China Town, but still.

How TO make baked Chinese buns

These buns are super easy to make.

• start by activating the yeast. In a small bowl, add the water, yeast and sugar, and set aside for 10 minutes until the mixture becomes frothy
• add the flour to a large bowl, together with the yeast mixture, egg, oil and salt
• knead into a dough, cover with clingfilm, and set aside for 1-2 hours for the dough to double its volume
• roll the dough on the waorking surface, cut circles, add the mushroom filling, then seal into small balls

Make sure the filling is completely cool before adding it to the pastry, otherwise you get the much dreaded soggy bottom.

• bake in the oven at 200 degrees Celsius (390 Fahrenheit) for about 15 minutes or until golden

What TO serve WITH DIM SUM

You can either enjoy them just like that, or make a simple dipping sauce from soy sauce, sesame oil, a pinch of sugar and rice vinegar.This is the simplest, yet the tasiest dipping sauce that goes well with any Chinese dim sum.

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!

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Baked Chinese Buns with Mushroom Filling

Baked Chinese Buns with Mushroom Filling, a fantastic Asian delicacy. They make a great choice for party appetizers, are easy to make and so fluffy.

5 from 1 vote

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Course: Appetizer

Cuisine: Chinese

Prep Time: 2 hours 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours 30 minutes

Servings: 4 people

Calories: 217kcal

Author: Daniela Apostol

Ingredients

For the dough:

• ▢ 2 ¼ cups plain flour
• ▢ 2 ½ teaspoon dried fast-action yeast
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon caster sugar
• ▢ ½ cup warm water
• ▢ 3 tablespoon vegetable oil
• ▢ 1 egg beaten

For the filling:

• ▢ 200 g brown mushrooms
• ▢ 1 carrot
• ▢ ¼ turnip
• ▢ 2 spring onions
• ▢ 1 garlic clove
• ▢ 2 cm fresh ginger root
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon vegetable oil
• ▢ 1 teaspoon fish sauce
• ▢ 1 tablespoon hoisin sauce
• ▢ ½ tablespoon sesame oil

For the egg wash mixture:

• ▢ 1 egg
• ▢ 1 teaspoon water

Metric - US Customary

Instructions

• 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 ½ 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.
• Serve warm!

Notes

• To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
• The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number 6 next to SERVINGS.

Nutrition

Calories: 217kcal | Carbohydrates: 11g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 633mg | Potassium: 367mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2725IU | Vitamin C: 3.9mg | Calcium: 31mg | Iron: 0.9mg

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