Taiwanese buns, also known as steamed buns, have found their way into Finnish kitchens. The filling options for buns are endless, and here is one worth trying out. The recipe makes four buns.
Ingredients
4 pcs buns
100 g Emperor Shiitake mushrooms
1 onion, finely chopped
oil for frying
salt
sprout mix
seesame seeds
Shiitake Cream:
100 g Emperor Shiitake mushrooms
oil for frying
1 egg yolk
1 tbsp Dijon mustard
1 tsp sugar
1½ dl rapeseed oil
salt
black pepper
1-2-3 Pickled Carrots:
1 large carrot
½ dl distilled vinegar
1 dl sugar
1½ dl water
Directions
Start by making the pickled carrots. Combine the brine ingredients and bring to a boil.
Julienne or thinly slice the carrot using julienne peeler or a knife.
Add the carrots to the warm brine and let them marinate until serving.
Prepare the shiitake cream. Fry the mushrooms in oil until softened. Let the mushrooms cool down.
In a cylindrical container, combine the egg yolk, Dijon mustard, sugar and cooled mushrooms. Blend until the mixture is smooth.
Add the oil and blend until creamy. Season with salt and black pepper.
Slice the shiitake mushrooms for the filling and fry them in a pan for a moment. Add the chopped onion to the pan and fry until the mushrooms and onions are softened.
Steam the buns in a steamer basket until they are soft and warm.
Fill the buns with shiitake cream, the mushroom-onion mixture, pickled carrot strips and sprouts.
Finish by sprinkling sesame seeds on top.
Recipe: Pasi Kuronen / Liemi & Linssi Oy