THERMOMIX ® RECIPE
- 2 cloves garlic
- 2 pieces fresh ginger knobs, (thumb sized, peeled)
- 1/2 bunch coriander
- 20 grams peanut oil
- 500 grams Mixed mushrooms
- 2 tablespoons rice wine vinegar
- 2 tablespoons Sweet chilli sauce
- 2 tablespoons soy sauce
- 4 spring onions
- 1 fresh red chilli
- 1 tablespoon sesame oil
- 400 grams light coconut milk
- 500 grams SR flour
- sea salt
- 2 tablespoons sesame seeds
- hoisin sauce, for dipping
1h 2minPreparation 45minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Pick the leaves from the coriander and set aside. Add ginger, garlic and coriander stems to the bowl. Chop for 3 seconds/speed 8. Scrape down sides of bowl.
Add 20g peanut oil and saute 3 minutes/varoma/speed 1.
Add mushrooms. Chop 2 seconds/speed 4. Cook for 5 minutes/varoma/ with the measuring cup off.
Add rice wine vinegar, sweet chilli sauce and soy sauce. Cook for a further 5 minutes/Varoma/ with the measuring cup off.
By this stage, there will be a lot of liquid in the mushroom mixture. Transfer the mushroom mixture to a frying pan and cook over high heat for approximately 5 minutes or until most of the liquid has reduced.
Slice the spring onions and chilli. Add the white part of the spring onions to a bowl. Add half of the chilli to the same bowl.
Add the mushroom mixture to the bowl with the spring onions and chilli. Add the sesame oil, combine and set aside.
Clean and dry the thermomix bowl. Add the sesame seeds and toast 3 minutes/100°C/speed 3 . Set aside.
Add coconut milk and SR flour to the bowl. Combine 20 seconds/speed 4. Transfer dough to a thermomat or floured surface and roll into a thick sausage shape. Cut into 12 pieces. Roll each piece into a ball and flatten into rounds approximately 1/2 cm thick.
Divide mushroom mixture between each of the 12 dough circles (about 1 tablespoon per circle). Leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching edges together to seal.
Place upside down in double-layered lightly greased muffin cases. Place in deep varoma tray. The varoma will hold about 5 buns at a time, so they will need to be steamed in batches.
Add 500g water to the thermomix bowl. Put varoma in place and steam buns 15-17 minutes/varoma/speed 1. Repeat with remaining buns.
Remove from varoma and sprinkle with sesame seeds. Garnish with spring onions, chilli and coriander leaves. Serve with hoisin sauce.
Assembly and steaming
This recipe is converted for the thermomix from a Jamie Oliver recipe I found on the internet. The original recipe can be found here: //www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/#784VpLoqxhY8kjjF.97
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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