Baked Dim Sum Buns With Mushroom Filling


2 1/4 cups plain flour
2 1/2 teaspoons yeast (dried fast-action)
1/4 teaspoons salt
1 tablespoon caster sugar
1/2 cups warm water
3 tablespoons vegetable oil
1 eggs (beaten)
200 grams brown mushroom
1 carrots
1/4 turnips
2 spring onions
1 garlic cloves
2 centimeters fresh ginger root
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon fish sauce
1 tablespoon hoisin sauce
1/2 tablespoons sesame oil
1 eggs
1 teaspoon water
buns (Baked dim sum, with mushroom filling)

Baked Dim Sum Buns With Mushroom Filling Method

  1. To make the dough, combine the water, yeast and sugar and set aside for 10 minutes, the mixture will become frothy.
  2. 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.
  3. Shape the dough into a ball.
  4. 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.
  5. To make the filling, chop the mushroom finely, peel and  grate the carrot and turnip.
  6. Heat up the vegetable oil in a wok.
  7. Chop the spring onions, garlic clove and ginger, and stir fry for 1 minute.
  8. Add the mushrooms, carrot and turnip, and stir for about 2-3 minutes.
  9. Mix in the soy sauce, hoisin sauce, sesame oil and fish sauce.
  10. Remove from the pan and allow the filling to cool.
  11. 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.
  12. Place a tablespoon of the mushroom filling in the middle of each circle, then seal well with your fingers, and shape into small balls.
  13. Preheat the oven to 200 degrees C.
  14. Arrange the balls on a baking tray, brush the buns with the egg wash mixture and bake for 10-15 minutes until golden.
  15. Serve warm.

  16. courtesy of


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