Taiwanese Hamburgers

Recipe by
Total Time:
50 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Steamed Open Bun - Textured Soya Wheat Black Pepper with pickled cucumber, hoisin sauce

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Dough
  • Refined Flour 240g
  • Baking powder 5.5g
  • Milk 80ml
  • Sugar 55g
  • Yeast 5.5g
  • Water 40ml
  • Melted butter 30g
  • Butter paper as required Pickled Cucumber Cucumber, sliced 1pc Fresh red chilli, sliced 1pc Vinegar 50ml
  • Sugar 10g
  • Salt ½ tsp
  • Water as required Textured Soya Filling Textured soy 120g
  • Garlic, chopped 5g
  • Ginger, chopped 5g
  • Spring onion, white, chopped 10g
  • Dark Soy 10ml
  • Veg Oyster Sauce 20g
  • Crushed Black pepper ½ tsp Vegetable stock as required Oil 10ml
  • Hoisin sauce 60ml
  • Spring onion, greens, chopped 10g

How to Make Taiwanese Hamburgers

  • In a bowl, add milk and sugar, warm it to mix sugar.
  • Crumble yeast in another small bowl and add a little of warm sweetened milk and mix.
  • In a flat tray take refined flour and baking powder. Add yeast mix and them sweetened milk and mix together with a plastic slicer until it comes together like dough.
  • Now use your hands to knead the dough and add water to make semi soft dough.
  • Once the dough becomes smooth, cover and let rise for 20 minutes.
  • Once proofed, dust work surface with flour. Sprinkle a bit of flour on the dough.
  • Cut into 4 pieces. And then cut those pieces in half, in all you have 8 total.
  • Roll into balls. Keep balls covered
  • Use a rolling pin to roll each ball into oval shape.
  • Then fold it into half circle bun with small butter paper dipped in melted butter in the center. This makes sure that the bun doesn’t stick in the center.
  • Place it on a small square butter paper. This makes sure that the bun doesn’t stick to the steamer.
  • Keep them covered until ready to steam, slightly proofed.
  • Cover and steam for 10 to 12 minutes.
  • They’ll puff up. Use them immediately or cool them and store in the fridge or deep freezer till required.
  • Mix vinegar, sugar and water together for pickling the cucumber.
  • Add in the sliced cucumber and chillies. Keep it aside for 2hours before using it.
  • For the textured Soya filling, heat oil in a pan, sauté garlic, ginger and spring onions white.
  • Add in the textured soy chunks.
  • Now add in the veg oyster sauce and dark soy, add in little vegetable stock if required and let it simmer on low for about couple of minutes. Add crushed black pepper.
  • After that, you can just turn off the heat and let the textured soy stay in sauce till required.
  • Take a warm bun, open it up and spread a tea spoon of hoisin sauce. Add a piece of textured soya filling. Steam it for 2 to 3 minutes.
  • After taking it out from steamer, top the textured soy filling with pickled cucumber and spring onion greens. Serve with a table spoon hoisin sauce on the side.