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Vegan dim sum buns
Vegan dim sum buns
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Total Time:
45 minutes
Delightful steamed buns filled with savory mushrooms and tasty hoisin sauce - a crowd favorite!
Ingredients:
  • 2 cloves of garlic
  • 1 thumb-sized piece of fresh ginger
  • ½ a bunch of fresh coriander (15g)
  • groundnut oil
  • 450 g mixed mushrooms such as shiitake and chestnut
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons low-salt soy sauce
  • 4 spring onions
  • 1 fresh red chilli
  • sesame oil
  • 1 x 400 g tin of light coconut milk
  • 500 g self-raising flour or 2 filled coconut milk tins of flour, plus extra for dusting
  • 2 tablespoons sesame seeds
  • hoisin sauce to serve
Instructions:
  • For the filling: - Peel and finely slice the garlic and ginger. Pick the coriander leaves, set aside, and finely slice the stalks. - Heat groundnut oil in a large frying pan over medium-high heat. Add the garlic, ginger, and coriander stalks. Cook until golden for about 3 minutes. - Slice the mushrooms and add to the pan. Cook for 5 minutes until lightly golden brown. - Add vinegar, chili sauce, and soy sauce. Cook for 5 more minutes until the liquid has boiled off and the mushrooms are caramelized. - Transfer the mixture to a bowl. Add sliced spring onions, half of the chili, and 1 tablespoon of sesame oil. Set aside. For the dough: - In a food processor, combine coconut milk, 2 heaped tins of flour, and a pinch of sea salt. Blend into a dough. - Transfer the dough to a floured surface. Roll into a thick sausage, cut into 12 pieces, then flatten into rounds. Assemble: - Divide the mushroom mixture evenly among the dough circles, leaving a 2cm edge. Fold the sides over the filling and pinch to seal. - Place each bun upside-down in greased muffin cases. Steam in bamboo steamer baskets over boiling water for 12 minutes. To serve: - Toast sesame seeds in a frying pan. Sprinkle seeds, reserved spring onions, and chili over the buns. - Top with torn coriander leaves and serve with hoisin sauce for dipping.

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