Vegan Mushroom Chilli Steamed Buns
Homemade Dipping Sauce
To make the filling, finely slice the garlic, ginger, chilli and coriander stalks. Heat a splash of sunflower oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks and fry until golden brown - be careful not to burn them. This should only take a minute or two. Add the sliced mushrooms and cook for a further few minutes.
Add the vinegar, tamari and sesame oil and cook for a further couple of minutes, until the liquid has cooked away and the mixture has started to caramelise. Transfer to a bowl and set aside.
To make the bun dough, mix together the Coco Quench and self-raising flour until a dough forms. Add either a bit more flour or more Coco Quench until you have a workable dough. On a lightly floured work surface divide the dough into 8 equal pieces, roll into balls and then flatten them into rounds, roughly 1/2 cm thick.
Divide the mushroom mixture equally between each of the 8 dough circles (you'll need roughly 1 heaped tablespoon of filling per circle), making sure to leave a gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down in paper muffin cases and place snugly into the bamboo steamer baskets.
Fill a wok with a couple of inches of boiling water and place the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot and puffed up.