sheercookery

Mushroom Dimsum Bun

In Dimsum, Gluten-free on January 7, 2015 at 7:53 am

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Dough
Whisk together:

  • 2 cups rice flour
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon coconut sugar

Create a well in the middle where you will place:

  • 3 tablespoons sunflower, safflower or rapeseed oil
  • 1 tablespoon rice wine vinegar
  • 3/4 cup water

Mix everything. Fold in an egg white beaten to a stiff peak with a teaspoon of cream of tartar. Blend until you form a nice, malleable dough. Set aside.

Filling:

  • Sauté 3 tablespoons grated ginger, 3 tablespoons minced garlic, 1 chopped red onion and 1 finely chopped bell pepper.
  • Add 1 cup chopped mushrooms and season with 2 tablespoons of soy sauce substitute (or soy sauce, if you are allowed).
  • Mix in 1 tablespoon of star anise seeds.
  • Add 2 tablespoons of raw honey and 1 tablespoon of rice wine vinegar.
  • Turn heat off and add a swig of toasted sesame seed oil.
  • Place in a container and cool.

Dimsum Buns

  • Divide dough into 6 rolls.
  • Press one roll on your palm. Put a small amount of filling in the middle then seal. Gently roll the dough into a sphere and rest on a lightly greased bit of parchment paper. Repeat the procedure for all the rolls.
  • Steam for 25 to 20 minutes with freshly washed Chinese cabbage.
  • Serve with a mix of ginger chili oil, lemon juice and soy sauce substitute (or soy sauce, if you are allowed).

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Ginger Chili Oil

  • Sauté 3 tablespoons of grated ginger, 3 tablespoons minced garlic, 3 tablespoons chopped onions, and 3 tablespoons minced bird’s eye chilies in 4 tablespoons of sunflower, safflower or rapeseed oil.
  • Add a pinch of salt, a dash of freshly ground pepper and 1/8 teaspoon of onion powder to taste.
  • Cook till chilies turn deep red.
  • Cool and store in a dry, sterilized jar. It should keep in the fridge for a week and a half.

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  1. […] Rest on a kitchen towel then transfer to a platter. Serve with ginger chili oil. […]

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