For the dough
- 1 1/2 tbsp sugar or erythritol
- 140 ml warm water
- 1 1/2 tsp dried yeast
- 1 tbsp vegetable oil
- 1 1/2 tsp baking powder
- 400 g wheat flour 550
For the filling
- 300 g mushrooms, cut in slices
- 1 tbsp sesame oil
- 2 garlic cloves, chopped
- 1cm piece ginger, chopped
- 300 g pork, minced
- 1 spring onion, finely sliced
- 1 tbsp vinegar
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
For the dough:
Place all dry ingredients into a bowl, add the water and oil and mix until the dough forms a ball. Cover with cling film and let rest in a warm area of the kitchen for at least 30 minutes. The dough should double in size.
For the filling:
1. Set oven to hot air and dry mushrooms for 45-60 minutes until the lost all water and become thin, dark and crisp.
2. Heat the oils in a wok and add garlic, ginger and dried mushrooms, stir frying until fragrant. Add the pork, spring onions, vinegar, hoisin and soy sauce and a bit of water. Cook for 5 minutes or until the liquid has almost evaporated and the meat is well-done. Remove from heat and set aside to cool.
3. Divide the dough into 12 balls. On a floured surface, roll each ball into a flat disc about hand size. Place 1-2 tsp of the pork mixture in the center of each disk and bring the edges up around the filling and pinch together with a drop of water to seal.
4. Place buns in a bamboo steamer lined with baking paper. Steam for 10 minutes.
5. Serve immediately with soy sauce and cucumber salad.