Steamed buns with mushroom, chilli, chive and hoisin
45 minutes
Preparation time
20 minutes
Cooking time



10ml sesame oil

450g button mushrooms, sliced

½ garlic clove, crushed

15g sugar

60g peanut butter

15ml hoisin sauce

30ml sweet chilli sauce

2 tbsp chives, chopped


275g plain flour

25g cornflour

1 tbsp sugar

¼ tsp salt

1 tsp dry yeast

1 tbsp vegetable oil

180ml lukewarm water (37°C)



1 tbsp black sesame seeds

To serve

4 tbsp hoisin sauce

1 lime, juiced

1 tbsp chilli oil



  1. Preheat a frying pan on high heat, induction setting 8 and add the sesame oil.
  2. Add the mushrooms and cook until lightly browned and crisp.
  3. Turn down to medium heat, induction setting 6 then add garlic, sugar, peanut butter, hoisin and sweet chilli sauce.
  4. Cook until thick and sticky, approximately 3 minutes. Remove from heat and stir through chives, allow to cool.


  1. Stir the flour, cornflour, sugar and salt together in a bowl.
  2. Whisk the yeast, oil and water together and pour over the flour mix.
  3. Mix until a dough forms then either knead on a bench for 5 minutes, or add to a freestanding mixer with a dough hook and mix on a medium speed for 3 minutes. The dough will be soft and silky to touch.
  4. Rest covered with cling wrap on the bench for 15 minutes to prove.
  5. Roll into a sausage shape and cut into 24 equal pieces, 20g each.


  1. Flatten a piece of dough with your fingers, add a heaped teaspoon of cooled filling and close together forming a ball shape.
  2. Place seal side down into a perforated steam container lined with baking paper; continue for all the dough mix, allowing a 2cm gap in between each.
  3. Place in the steam oven and Steam at 40°C for 15 minutes, or until doubled in size.
  4. Sprinkle the sesame seeds over the top of each bun and Steam at 90°C for a further 10 minutes.

To serve

  1. Combine hoisin and lime juice.
  2. Serve with the citrus hoisin and chilli oil.

Hints and tips

  • Other mushroom varieties can be used in the filling, such as shitake.
  • The dumplings can also be frozen once they have cooled. Reheat on Steam at 100°C for 10 minutes.



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