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STUFFED MUSHROOM BUNS Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the buns:
500 grams plain flour
10 grams dry yeast
20 grams fresh yeast
2 1/2 teaspoons sugar
1 teaspoon salt
1 tablespoon butter
For the Filling:
2 teacups fresh mushrooms, chopped
1 onion, finely chopped
1/2 teaspoon finely chopped ginger
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped green chillli
2 teaspoons cornflour
1 tablespoon tomato sauce
2 tablespoons oil
Salt to taste
| | METHOD | For the Buns:
Sieve the flour. Make a well in the centre.
Add the yeast and sugar. Pour warm water on top and leave for 5 minutes until froth comes on top.
Add the salt and butter and make a soft dough by adding some more warm water.
Knead the dough very well for 5 to 7 minutes.
Cover the dough and leave for at least 1/2 hour or till double in size.
When double in size, knead the dough again for 1 minute.
Divide the dough into 16 parts, make small balls and put on greaseproof paper. Leave for 20 to 25 minutes or until double in size.
For the Filling:
Heat the oil in a wok or frying pan on a high flame. Add the onion and stir fry over a high flame for a few seconds. Add the ginger, garlic and green chilli and fry again for a few seconds.
Add the mushrooms and cook for 2 minutes.
Mix the cornflour in 1/4 cup water and add to the mixture.
Add the tomato sauce and salt and cook for 1 to 2 minutes.
How to Proceed:
Stuff each dough round with a little mushroom filling.
Put the rounds on a greaseproof paper and leave for 20 to 25 minutes or until double in size.
Steam for at least 15 minutes.
Serve hot.
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