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Snacks

Steamed Milk Buns with Eggplant and Mushroom XO Recipe

Freshly Picked

Snacks
A black plate holds Steamed Plant-Based Milk Buns with mushroom XO filling, near fresh mushrooms, aubergine, and a bamboo steamer.
A plate of steamed plant-based milk buns, with one bun cut open to reveal a savoury, dark mushroom XO filling.

Soft, fluffy milk buns meet a rich and savoury eggplant and mushroom XO in this impressive snack. Steamed until light and pillowy, they’re perfect for sharing or serving as part of a larger spread.

You will need

Makes 8

For the milk buns:

  • 180ml oat milk or soy milk, warmed to around 40 degrees
  • 50g melted plant-based butter
  • 1 teaspoon dried yeast
  • 50g of sugar
  • 1 teaspoon salt
  • 250g white bread flour
  • 100g corn flour

For the XO:

  • 100ml neutral oil
  • 50g dried shiitake, rehydrated in hot water and finely sliced
  • 1/2 eggplant, cubed
  • 150g mushrooms of your choosing, minced
  • 1 bulb of garlic, minced
  • 20g ginger, minced
  • 1 tablespoon gochujang (or Korean chilli paste or dried chilli)
  • 200ml vegetable or mushroom stock
  • 50ml soy sauce
  • 2 tablespoons brown sugar

To serve:

  • Soy sauce
  • Black vinegar

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Directions

60 mins to prep

60 mins to cook

  1. Step 1

    For the bread: Set up a stand mixer with the dough hook attachment. Add the milk, butter, yeast, sugar and salt to the bowl of your stand mixer. Mix to combine.

  2. Step 2

    Set to a low speed and slowly add the remaining dry ingredient until combined. Then increase the speed and knead for 3-5 minutes. It will be a wet style of dough.

  3. Step 3

    Cover and set aside to rest in a warm place to double in size.

  4. Step 4

    In the meantime, place all the eggplant XO ingredients in a pan over medium-high heat and bring to a simmer. Cook until the liquid is almost gone (looking for no more than 50ml). Aim for about 40 minutes, so if you need to keep topping up the water, then do so. Transfer to the fridge and let it cool.

  5. Step 5

    Once the dough has doubled, divide into 8 portions (roughly 50g each). With your hands, roll the dough into 8 balls then flatten into a disc shape.

  6. Step 6

    Add a tablespoon of the XO mixture to the middle of each disc . Bring the edges of the dough over the mixture and cover it with the dough. This should now reshape into a ball. Place on a square piece of baking paper and let rise for another 30 minutes or so.

  7. Step 7

    Place the buns in a steamer and steam for 10-15 minutes or until light and fluffy. Keep an eye out for your water level during the steaming process.

  8. Step 8

    Take out and enjoy with some soy sauce and black vinegar.

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Recipe: Simon Toohey

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