Steamed Buns Stuffed with Sweet Chilli Shiitake Mushrooms

Rating: 5.0. From 1 vote.
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Difficulty
easy
Serves
6 people
Meal course
Starter
Posted by
Posted on
1 .
For the dough
1 tbsp
Sesame oil
400 g tin
Light coconut milk
500 grams
Self-raising flour
1 tbsp
Sesame seeds
2 .
For the filling
1 whole
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
1/4 Bunch
Fresh coriander - roughly chopped
1 tsp
Coconut oil
100 grams
Shiitake mushrooms - roughly chopped
100 grams
Chestnut mushrooms - finely chopped
1 tbsp
Mirin
1 tbsp
Sweet chilli jam
1 tbsp
Light soy sauce
1 tsp
Sesame oil
2 medium
Spring onion - finely chopped
1 whole
Red chilli - deseeded and finely chopped
Steamed Buns Stuffed with Sweet Chilli Shiitake Mushrooms

I used homemade sweet chilli jam in this recipe but if you can’t find it in your local shop then sweet chilli sauce will also do the trick, just click the link for the recipe….

  1. To make the vegan filling, heat your coconut oil in wok to a medium temperature. Finely chop your coriander stalks and set the leaves aside. Fry your ginger, garlic and coriander stalks for around 3 minutes and then add the mushrooms to the pan for an additional 5 minutes, or until most of the moisture has gone and they are starting to turn golden. Add the mirin, chilli jam and soy sauce and cook for a further 5 minutes, again until most of the moisture has evaporated.
  2. Transfer this mixture to a bowl and stir in the sesame oil and three quarters of the chilli, spring onion and coriander, reserving the rest to garnish at the end. Set the mixture aside until ready to bun-up.
  3. To make your buns, lightly oil 12 paper cake cases with the sesame oil
  4. Whiz together your flour and coconut milk until you have a smooth dough. Flour your hands and divide the mixture into 12 balls, rolling in a little flour if you need to. Press each ball flat and lay in the oiled case.
  5. Divide your mushroom filling into the cases and then seal the dough around the filling with a good pinch. Turn your buns around so that the seal is facing the bottom and you have a nice smooth dome over the top. Repeat this process with the chicken filling and the remaining dough.
  6. Carefully arrange the buns in each level of your bamboo steamer (it might be worth keeping the mushroom and the chicken separate) and place the lid on top.
  7. Heat a saucepan with water until steaming and the place your bamboo steamer on top. Reduce the heat to a medium and steam for 15 minutes (swapping the buns half way through). Test to see if the buns are cooked by cutting on open slightly, if the bun still looks sticky then return it for a little longer. Once cooked, sprinkle over your sesame seeds, chilli and coriander and serve with your satay sauce and a crunchy salad or slaw.

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