Steamed mushroom buns

Steamed mushroom buns

Total: 2 hr 45 Min. | Active: 1 hr
vegetarian, lactose-free
Nutritional value / person: 415 kcal
, Fat: 7 g
, Carbohydrate: 70 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

1 ¾ dl water
½ tbsp birnel (pear syrup)
1 tbsp sunflower oil
30 g baby spinach, roughly chopped
350 g white flour
½ tsp salt
1 parcel dry yeast (approx. 7 g)
1 tsp baking powder

Filling

olive oil, for frying
1 garlic clove, squeezed
1 spring onion incl. green part, finely chopped
250 g mixed mushrooms, finely chopped
80 g baby spinach, roughly chopped
½ bunch flat-leaf parsley, finely chopped
2 tbsp balsamic vinegar
1 tsp birnel (pear syrup)
½ tsp salt
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How it's done

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Dough

Puree the water, pear syrup, oil and spinach until smooth, place in a bowl. Mix the flour, salt, yeast and baking powder, add to the liquid, knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature.

Filling

Heat a dash of oil in a non-stick frying pan. Add the garlic and spring onion, sauté briefly. Add the mushrooms, stir fry for approx. 5 mins. Add the spinach, parsley, balsamic and pear syrup, season with salt, mix, cook for approx. 5 mins., leave to cool.

To shape the buns

Roll out the dough to approx. 4 mm thick, cut out 10 circles (each approx. 11 cm in diameter) using a cutter. Flatten the edges of the circles a little, spread approx. 1½ tbsp of filling in the middle. Pull the edges over the filling and press together firmly. Cover the buns and leave to rise for approx. 15 mins.

Steamed buns

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the buns (with the opening facing downwards), cover and steam over a medium heat for approx. 15 mins.

Good to know
Tip: Finely chop the parsley, mix with the yoghurt, lemon juice and balsamic, serve alongside as a dip.

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