Oishii Buns

Oishii Buns with teriyaki Quorn pork, mushrooms and spring onions

https://www.cutoutandkeep.net/projects/oishii-buns • Posted by Cat Morley

I discovered oishii buns at Edinburgh's Ninja Buns a few months ago and loved them. They're basically sweet steamed buns with a savoury filling and I'd been craving to try some with a Quorn filling and these were amazing. It takes quite a bit of work to make the buns but they're so good than I'm sure they'll become a regular new dish in our house. Makes 12 buns which feeds roughly 4 hungry people.

You will need

For the buns
260 g Flour 180 ml Warm Water 1 ½ tsp Yeast 2 tbsp Mazola Oil 2 tbsp Sugar 2 tsp Baking Powder Baking Parchment
For the Quorn teriyaki
2 Quorn pork fillets 8 Mushroom(s) 2 tbsp Soy Sauce 6 tbsp Teriyaki Sauce 4 Spring Onions 2 tbsp Sesame Seeds

Project Budget

Time

Difficulty

Description

I discovered oishii buns at Edinburgh's Ninja Buns a few months ago and loved them. They're basically sweet steamed buns with a savoury filling and I'd been craving to try some with a Quorn filling and these were amazing. It takes quite a bit of work to make the buns but they're so good than I'm sure they'll become a regular new dish in our house. Makes 12 buns which feeds roughly 4 hungry people.

Instructions

1. 

   Stir together the yeast, mazola oil and warm water until dissolved.

2. 

   Whisk together the flour, sugar and baking powder and then make a well in the middle. Pour the yeast and water mix into the middle and then stir to combine.

3. 

   Knead the dough on a floured surface for a few minutes until soft and springy. You may need to dust it with a little extra flour as you go to get rid of the stick.

4. 

   Place in a bowl, cover with cling film and leave to rise for an hour.

5. 

   The dough should have doubled in size when it's ready.

6. 

   Knead the dough again and then roll out into a long strip. Cut into 12 equal slices.

7. 

   Cut 12 squares of parchment paper and roll each slice into a ball and then flatten.

8. 

   Flatten the dough balls down onto the parchment paper and brush the tops with a little mazola oil.

9. 

   Leave to rise again for another 45 minutes.

10. 

    Place in a steamer, 3 at a time and steam for 8 minutes until fluffy. Once cooked, you can reheat them by steaming for a couple of minutes.

11. 

    Cut the Quorn pork and mushrooms into thin slices and fry up with the soy sauce.

12. 

    Coat with teriyaki sauce and sprinkle with sesame seeds.

13. 

    Steam the buns for 2 minutes before serving, stuff with the filling and sprinkle with a handful of chopped spring onions.