Vegan friendly dim sum buns with a hoisin dipping sauce
- B-well
- Jan 30, 2017
- 2 min read
Vegan friendly dim sum buns with a hoisin dipping sauce, these steamed buns are seriously delicious. You could substitute the filling with anything you can imagine.
Ingredients:
B-well Canola oil 2 tablespoons garlic, minced 1 tablespoon ginger, minced ½ a cup of fresh coriander 450g shitake and oyster mushrooms, chopped 2 tablespoons rice wine vinegar 2 tablespoons sweet chilli sauce 2 tablespoons soy sauce 4 spring onions, fineley sliced 1 fresh red chilli 1 tablespoon sesame seed oil 1 tin of coconut milk 500g self-raising flour hoisin sauce or soy and oyster sauce mixture (50/50), dipping sauce
Method:
1. Add some B-well canola oil to a large frying pan over medium-high heat, then add garlic, ginger and coriander, fry for abut 2-3 minuets.
2. Add your mixture of shitake and oyster mushrooms to the pan fry for about 5 minutes, or until lightly golden brown.
3. Add the vinegar, chilli sauce and soy, then cook for an additional 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
4. Add spring onion to the bowl, along with some sesame oil, then set aside until later.
5. Add coconut milk, self-raising flour and a good pinch of salt to a food processor or you can use a large bowl and an electric mixer. Mix to a dough, then transfer the dough to a flour dusted surface and roll into a large thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
6. Equally divide the mushroom mixture between each of the 12 dough circles (about 1 tablespoon of filling per dough circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
7. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
8. When the buns are ready, you can serve the steamed dim sum buns with hoison sauce or a soy and oyster sauce mixture.
Comments