Ingredients (4 servings):
Filling:
100 g shiitake mushrooms
100 g enokitake mushrooms
1 tbsp oil
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sesame oil
Buns:
1 tsp dry yeast
1 dl lukewarm water
2,5 dl flour
1/4 tsp baking powder
1/2 tsp salt
1 tbsp sugar
0,25 dl oil
How to:
Mushrooms:
Slice the shiitake into thin slices, add oil into a frying pan and fry the mushrooms. In a bowl whisk together the hoisin sauce, soy sauce, sesame oil and honey, and then pour it over the mushrooms. Fry until the sauce has thickened.
Buns:
Mix the flour, baking powder, yeast, sugar and salt in a bowl, then pour the lukewarm water on it and lastly add the oil. Knead the dough until it’s shiny and smooth, then let it rest for 1 hour with a cloth over it.
Then knead it again and roll into a thick cylinder, cut it into 4 pieces, and roll each of them into balls. Flatten them and add 1 tbsp of the mushroom filling to each, then gently gather the sides and close the buns while carefully twisting the dough and pinching it together.
Put the buns seam side down on a parchment paper, and steam them for 15 minutes. Let them cool for 2-3 minutes and then serve.