Veg Dimsum Buns

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Dimsum is a Chinese dish of small steamed or fried savoury dumplings that contains various fillings either veg or non veg. I absolutely love momo’s and dimsums. But they can be quite a pains taking effort to make regularly. .So I found this recipe of dimsum buns as an easy alternative and yet they taste just as great. These soft steamed buns stuffed with mushrooms and hoisin sauce will get you to instantly love them.

The filling I noted here is only a suggestion. You can make your own variation of it and be creative 🙂

Serves 6


  • 2 cloves of garlic
  • 1 thumb-sized piece of fresh ginger, peeled
  • ½ bunch of fresh coriander
  • Oil
  • 500 g mixed mushrooms
  • 1 carrot finely chopped
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons low-salt soy sauce
  • 4 spring onions
  • 1 fresh red chilli
  • 1 tablespoon sesame oil
  • 1 x 400 g tin of light coconut milk
  • 500 g self-raising flour, or 2 filled coconut milk tins of flour, plus extra for dusting
  • Salt to taste
  • 2 tablespoons sesame seeds
  • Hoisin sauce, to serve


steamed buns collageTo make the filling:

  1. Finely slice the garlic and ginger. Chop the coriander stalks and set aside. Heat some oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry until golden. Chop the white onion part from the spring onion and fry. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
  2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid is reduced completely. The mushrooms should be golden brown and caramelized. Add the finely chopped carrot and cook for a minute.
  3. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside to cool.

To make the buns:

  1. Add the coconut milk, 2 heaped tins’ of flour and a pinch of salt to a food processor to form a dough. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
  2. Equally divide the mushroom mixture between each of the 12 dough circles (you’ll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal.
  3. Place upside-down in double-layered, lightly greased muffin cases and put it in a steamer.
  4. On a medium heat, steam for around 12 minutes, or until piping hot through and puffed up.

To Serve:

  1. Toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.


Do try this and do not forget to like, comment and share if you like what you see here. 🙂

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Love & Hugs,


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