Hoisin Mushroom Steam Buns

My obsession with mushroom steam buns goes back quite a long way. If I spot them on a menu there’s no way I can say no, there’s just something about those fluffy buns with a rich mushroom filling that I find totally irresistible.

These buns are the closed variet. I’m yet to attempt the open bun version, I will, but in the mean time here’s a super easy way to make deliciously filled mushroom steam buns.

I used my basic dough recipe which is incredibly versatile and can be used for everything, pizza, flatbreads etc etc.

This amount of dough would make around 18 buns, but I used a quarter of it and kept the rest in the fridge wrapped in cling film and used it for pizza and flatbreads during the week. It’s a game changer.

Let me tell you about the delicious mushroom filling. It’s absolutely packed with gorgeous Asian flavours; garlic, ginger, sesame, tamari, Miso and hoisin.

I love these little buns – I hope you love them as much as I do!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  1 hr preparation time
  20 minutes cook time

Ingredients

Basic dough

  • To make the dough;
  • 400g strong white flour
  • 1/2 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 325ml luke warm water

To make the filling;

  • 1/2 red onion finely chopped
  • 1tsp toasted sesame oil
  • 2 cloves garlic sliced
  • 1/2 tsp grated ginger
  • 12 mushrooms chopped finely
  • 1 tsp mirin
  • 1 tbsp tamari
  • 1/2 tsp miso
  • 2 tbsp hoisin sauce
  • Twist Black pepper
  • 1/2 tsp Chilli flakes – optional

Toppings:

Sesame seeds

Siracha

 

Directions

  1. To make the dough;
  2. Note – I made 4 steam buns with a quarter of the dough – but this amount of dough could make 18. I saved the rest for pizzas and flatbreads.
  3. Add the flour and salt to a large bowl – mix well.
  4. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
  5. Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  6. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
  7. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
  8. Transfer back onto the floured chopping board and knead again to knock back.
  9. Divide the dough in half then half again. I used a quarter of the dough to make 4 steam buns.
  10. I kept the remaining dough wrapped in cling film in the fridge. You can use this to make more buns, pizza, flatbread etc.

To make the mushroom filling;

  1. Add the sesame oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.
  2. Add in the garlic and ginger and cook for a further minute.
  3. Transfer the chopped mushrooms, Mirin, tamari, Miso and hoisin to the pan and stir to combine.
  4. Cook for a further 2-3 minutes until the mushrooms are cooked down.
  5. Finally add the black pepper and chilli flakes. Set aside.

To make the buns;

  1. Divide the dough into four. Roll into balls then roll out to create discs.
  2. Spoon the mushroom mix into the middle of the discs of dough. Then pull the dough up around the filling and pinch together at the top so that it’s completely sealed.
  3. Place the steam buns into a bamboo steamer and steam for 12 minutes.
  4. Remove from the steamer and sprinkle with seseme seeds.
  5. I served with siracha sauce.

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7 Comments

  1. Jane on March 19, 2018 at 9:31 pm

    Looks and sound amazing can’t wait to try

  2. Jane on March 19, 2018 at 9:32 pm

    Buns look amazing can’t wait air to try
    Healthy and delicious
    What’s not to love

    • Niki on April 4, 2018 at 11:24 am

      Thank you so much Jane!
      So glad you approve
      Love, Niki x

  3. Cassie Thuvan Tran on March 21, 2018 at 4:25 am

    The Sriracha addition with these steam bums would be perfect indeed! I absolutely love the look of these bad boys. Hoisin sauce is my favorite Vietnamese sauce too–mushrooms are the perfect vegetable to pair with it!

    • Niki on April 4, 2018 at 11:23 am

      Hey Cassie!
      So glad you approve! My favourite too.
      Love, Niki xx

  4. Nicola on July 27, 2018 at 3:44 am

    Is there a way to make the dough gluten free? Would rice flour work? I need to try these they look amazing.

    • Niki on July 28, 2018 at 1:13 pm

      Hey Nicola
      Unfortunately for this recipe I think you need the gluten I’m afraid.
      Much love, Niki xx

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