First week back at work after Christmas is absolutely not my favourite week of the year. After two amazingly relaxing weeks filled with friends, family, games, red wine and laughing until our sides hurt, I have come back to earth with an exceedingly painful bump. And I’m not enjoying it at all.
Last night, to escape my full to bursting inbox and unticked to-do list, I flipped through Food Tube and came across Jamie Oliver’s recipe for Vegan Dim Sum Buns. And it just seemed to perilously simple. Which, it is.
Soft, delicate buns, filled with what ever you have lying around – it seems a bit indulgent for a mid-week supper, but it doesn’t take much time at all. And and left over meat can be used in these.
I made my filling using teriyaki chicken (sort of), and if you want to make the same you will need:
- 300g chicken
- 1 bunch spring onions
- 100 ml teriyaki sauce
- 2 tbsp light soy sauce
- 2 tbsp lime juice
Dice your chicken finely (or, if you’re lazy like me, give it a quick blast in the food processor) and fry off lightly before adding the spring onions and sauces. Cook gently for ten minutes or so to reduce the sauce. Leave for five minutes to cool before adding to the pastry.
For the pastry you will need:
- 400ml light coconut milk
- 250g wholemeal SR flour
- 250g plain SR flour
Mix together in a food processor or in a stand mixer with a dough hook until combined and soft.
To assemble, sprinkle a bench with flour and roll the dough into a log sausage shape. Split into 16 equal pieces.
Oil your hands to stop the dough from stick to them (I used sesame oil for flavour, but use what you have to hand) and shape each piece of dough into a circle the size of your palm. Add a heaped teaspoon of your filling of choice and pull into the corners to make a ball.
Pop this join-side down into a paper muffin case and add to a bamboo steamer or steamer pan.
Once you’ve made them all, (I fit eight into each steamer pan), steam for 12 minutes (switching the two pans round half way through) and serve with your favourite greens, sweet-chilli sauce, soy, hoisin, toasted sesame seeds, corriander, etc – whatever you fancy!!
If you want any more inspiration, check out Mr Oliver’s guide:
Now, it’s time for bun number eight, and to catch up on Broadchurch…