Stuffed Mushroom Buns, Baked Chinese Mushroom Buns
by Tarla Dalal
What a scrumptious treat to serve with tea or soup! Stuffed Mushroom Buns is a Chinese favourite that involves baking regular bun dough stuffed with a tangy and spicy mixture of mushrooms, onions, green chillies, tomato ketchup and other ingredients.
The outcome is a wonderfully soft bun with a succulent mushroom-packed centre, which excites your palate with its enticing texture and spiky flavour. Enjoy the Baked Chinese Mushroom Buns right off the oven, brushed with a little butter.
Serve with delightful soups like the Crispy Rice Soup , Vegetable and Noodle Soup , Curried Carrot Soup or Green Pea, Coconut and Coriander Soup for a very satiating and comforting start to a meal.
Stuffed Mushroom Buns, Baked Chinese Mushroom Buns recipe - How to make Stuffed Mushroom Buns, Baked Chinese Mushroom Buns
Resting Time: 55 minutes Preparation Time: Cooking Time: Baking Time: 23 to 25 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 16 mushroom buns
For The Dough
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste
For The Mushroom Stuffing
3/4 cup finely chopped mushrooms (khumbh)
2 tsp cornflour
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
salt to taste
2 tsp tomato ketchup
Other Ingredients
melted butter for brushing
For the dough
- For the dough
- Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the plain flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water.
- Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
For the mushroom stuffing
- For the mushroom stuffing
- Combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
- Add the cornflour-water mixture and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the tomato ketchup and mix well.
- Divide the stuffing into 8 equal portions. Keep aside.
How to proceed
- How to proceed
- Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
- Place a portion of the mushroom stuffing in the centre.
- Bring all the sides together and roll it between your palms into a ball and slightly flatten it.
- Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
- Bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes.
- Serve hot brushed with melted butter.
| Energy | 67 cal |
| Protein | 1.7 g |
| Carbohydrates | 11.4 g |
| Fiber | 0.2 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 38.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 2.5 mcg |
| Calcium | 5.5 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.8 mg |
| Potassium | 36.4 mg |
| Zinc | 0.1 mg |