Steamed oriental buns


Preparation info

  • Makes 16 buns, Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

These delicate Malaysian-style buns are best made fresh, although they can be frozen raw and baked when needed. You may wish to serve some extra-sweet chilli sauce on the side as a dip.


For the Dough

  • 300 g ‘00’ flour
  • 15 g baking powder
  • 15


For the dough, sift the dry ingredients into a bowl, stir in the oil and water, mix to a soft dough and shape into a ball. Knead on a lightly floured surface for about 3-4 minutes until smooth and pliable. Return to the bowl, cover with a tea towel and leave to stand for 10-15 minutes.

For the filling, heat the sesame oil in a wok or small frying pan, add the mushrooms and garlic and st