30gDried Shiitake Mushroomssoak in hot water for 30 minutes to rehydrate, finely diced
1½tspGarlic Paste
1½tspGinger Paste
1tspCumin Powder
1tspSalt
1tspBlack Pepper
1tspRed Chilli Flakes
120gChinese Chiveschopped
120gLeekschopped
2tspAnimal Fatoptional
2tspLight Soy Sauce
1tspSesame Oil
For cooking the buns, garnish and serving
1-2tbspCooking Oil
¼cupWater
Sesame Seedsoptional, for garnish
Spring Onionsoptional, chopped, for garnish
Chilli Oiloptional, for serving
Chinese Black Vinegaroptional, for serving
Instructions
Making the dough
In a large bowl, mix together all the dough ingredients. Knead to form a smooth dough. Add more flour accordingly if too sticky or add more water if too dry.
Place the dough in a lightly oiled bowl, cover with a towel and let it rise in a warm place for at least an hour until doubled in size.
Making the filling
Mix together all the filling ingredients.
Assembling the buns
On a floured surface, knead the risen dough a couple more times and form into a large ball.
Divide the dough evenly into 16 portions. Each portion weighs around 20-25g. Roll them into a shape of a ball and then flatten them out with a rolling pin into a circle wrapper.
Place roughly 1½ teaspoon of filling at the centre of the wrapper. Lift one side up towards the centre and plucker into pleats, all the while rotating the wrapper until you reach the end.
Give the pleated ends a little pinch to secure the top. It's optional whether you want to fully seal the top or not.
Cooking the buns
Heat oil in a large pan over medium-high heat. Place the buns into the pan and let sizzle for 3-4 minutes until the bottom turns golden in colour.
Add a splash of water into the pan and quickly cover with a lid. Turn to medium heat and allow the water to steam cook the buns for 5-6 minutes.
Garnish with sesame seeds and spring onions if you wish. Serve immediately with some chilli oil or Chinese black vinegar for dipping.