Savory Mushroom Buns
These savory mushroom buns are soft, fluffy, and loaded with a rich, umami-packed mushroom filling. Perfect for breakfast, lunch, or a light dinner, they’re steamed to perfection and irresistibly delicious.
Whether you’re craving a comforting snack or planning a cozy brunch, these Asian-inspired buns deliver big flavor in every bite. They’re easier to make than you think and freeze beautifully for meal prep!
Why You’ll Love This Recipe
These mushroom buns are completely plant-based, incredibly flavorful, and surprisingly simple to make at home. The dough is pillowy soft, and the filling is deeply savory with garlic, ginger, and soy sauce.
They’re perfect for meal prep since you can freeze them and steam straight from frozen. Plus, they’re way more affordable than buying them from a dim sum restaurant!
The filling is versatile too—swap mushrooms for your favorite veggies or add tofu for extra protein. These buns are as customizable as they are delicious.
Ingredients You’ll Need
For the Dough:
For the Mushroom Filling:
How to Make the Dough
Mix flour, sugar, yeast, and salt in a large bowl. Add warm water and oil, then stir until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size. The dough should feel soft and slightly tacky but not sticky.
While the dough rises, prepare your mushroom filling so everything’s ready to assemble. This timing makes the process super efficient!
Read More: BLT Macaroni Salad: The Ultimate Crowd-Pleasing Classic
Making the Mushroom Filling
Heat oil in a large pan over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant. Toss in the chopped mushrooms and cook for 5-7 minutes until they release moisture and begin to brown.
Add soy sauce, sesame oil, white pepper, and green onions. Mix cornstarch with 2 tablespoons water and stir into the mushrooms until the mixture thickens slightly.
Remove from heat and let the filling cool completely before assembling. This prevents the dough from getting soggy and ensures clean pleating.
Savory Mushroom Buns
Course: LunchCuisine: Asian-inspiredDifficulty: Intermediate4
30
minutes1
hour30
minutes300
kcalSoft, fluffy steamed buns filled with a savory, umami-rich mushroom filling. Perfect for breakfast, lunch, or a light dinner!
Ingredients
- Dough
3 cups all-purpose flour
¼ cup sugar
1 tablespoon instant yeast
1 cup warm water
2 tablespoons vegetable oil
½ teaspoon salt
- Filling
16 oz mixed mushrooms, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon white pepper
2 tablespoons vegetable oil
Directions
- Make the dough: Combine flour, sugar, yeast, and salt in a large bowl. Add warm water and oil. Mix and knead for 8-10 minutes until smooth. Cover and let rise for 1 hour until doubled.
- Prepare filling: Heat oil in a pan over medium-high heat. Sauté garlic and ginger for 30 seconds. Add mushrooms and cook 5-7 minutes until browned.
- Season filling: Stir in soy sauce, sesame oil, white pepper, and green onions. Mix cornstarch with 2 tablespoons water and add to pan. Cook until thickened. Let cool completely.
- Shape buns: Divide dough into 12 pieces. Roll each into a 4-inch circle, thinner at edges. Place 2 tablespoons filling in center. Pleat and seal edges by gathering and twisting dough at the top.
- Rest: Place each bun on a parchment square. Cover and rest 15-20 minutes.
- Steam: Bring water to boil in steamer. Steam buns for 12-15 minutes until puffy and cooked through.
- Serve: Let cool 2-3 minutes before serving. Enjoy warm!
Notes
- Make ahead: Prepare buns through step 4, freeze on a tray, then store in freezer bags. Steam directly from frozen for 15-18 minutes.
Mushroom swaps: Use any combination of mushrooms you like. Shiitake adds the most umami flavor.
Spice it up: Add a teaspoon of chili oil or sriracha to the filling for a spicy kick.
Dough texture: If dough feels too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
Nutrition Information (Per Bun)
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sugars | 4g |
| Protein | 5g |
Step-by-Step Assembly Instructions
Step 1: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball.
Step 2: Roll each ball into a 4-inch circle, keeping the edges thinner than the center. This helps with pleating.
Step 3: Place 2 tablespoons of cooled filling in the center of each circle.
Step 4: Pleat the edges by gathering and pinching the dough around the filling, twisting at the top to seal completely.
Step 5: Place each bun on a small square of parchment paper. Cover and let rest for 15-20 minutes.
Step 6: Set up your steamer with boiling water. Steam buns for 12-15 minutes until puffy and cooked through.
Step 7: Remove from steamer and let cool for 2-3 minutes before serving. Enjoy warm!
Tips for Perfect Buns
Use instant yeast instead of active dry for faster rising and easier mixing. Make sure your water is warm (not hot) to activate the yeast properly without killing it.
Don’t overfill the buns—too much filling makes them hard to seal and can cause them to burst during steaming. Two tablespoons is the sweet spot.
Leave space between buns in the steamer since they’ll expand. If they’re too close, they’ll stick together and lose their shape.
Storage and Freezing
Store leftover buns in an airtight container in the fridge for up to 4 days. Reheat by steaming for 5-6 minutes until warmed through.
To freeze, place cooled buns on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
Steam frozen buns directly from the freezer for 15-18 minutes. No thawing needed—perfect for quick meals anytime!
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes! Dissolve active dry yeast in the warm water with a pinch of sugar and let it foam for 5-10 minutes before adding to the flour. The rising time may be slightly longer.
Why are my buns dense instead of fluffy?
This usually happens when the dough hasn’t risen enough or the yeast wasn’t activated properly. Make sure your water is warm (not hot), let the dough fully double in size, and allow the shaped buns to rest before steaming.
Can I bake these instead of steaming them?
Yes, but they’ll have a different texture—more like dinner rolls than traditional steamed buns. Brush with egg wash and bake at 375°F for 15-18 minutes until golden brown.
