Baked Chinese Buns with Mushroom Filling

Baked Chinese Buns with Mushroom Filling, a true Asian 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.

Overhead shoot of a white rectangle plate with baked chinese buns

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.

4 baked chinese buns and 2 halves of a bun

How do you 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 do you serve the baked Chinese buns with?

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!

Overhead shot of a white platter with Chinese Buns, chopsticks on the side and a bowl of soy sauce

If you’ve tried my BAKED CHINESE BUNS WITH MUSHROOM FILLING or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Baked vegetarian dim sum buns
Baked Chinese Buns with Mushroom Filling
Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins

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.

Course: Appetizer
Cuisine: Chinese
Keyword: dim sum recipes
Servings: 4 people
Calories: 217 kcal
Author: Daniela Anderson
For the dough:
  • 2 1/4 cups 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
  1. 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.

  2. Shape the dough into a ball.
  3. 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.
  1. Heat up the vegetable oil in a wok.
  2. Chop the spring onions, garlic clove and ginger, and stir fry for 1 minute.
  3. Add the mushrooms, carrot and turnip, and stir for about 2-3 minutes.
  4. Mix in the soy sauce, hoisin sauce, sesame oil and fish sauce.
  5. Remove from the pan and allow the filling to cool.
  6. 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.
  7. Place a tablespoon of the mushroom filling in the middle of each circle, then seal well with your fingers, and shape into small balls.
  8. Preheat the oven to 200 degrees C. (390 degrees Fahrenheit).

  9. Arrange the balls on a baking tray, brush the buns with the egg wash mixture and bake for 10-15 minutes until golden.
  10. Serve warm!
Recipe 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 Facts
Baked Chinese Buns with Mushroom Filling
Amount Per Serving
Calories 217 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 12g 60%
Cholesterol 81mg 27%
Sodium 633mg 26%
Potassium 367mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 6g 12%
Vitamin A 54.5%
Vitamin C 4.7%
Calcium 3.1%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.





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  • Reply
    November 25, 2016 at 8:51 pm

    I love these, and your look so yummy!

    • Reply
      Daniela Anderson
      November 25, 2016 at 9:02 pm

      Thank you, Dolly! They are very easy to make, l will certainly make them again!

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