Mushroom and Water Chestnut Pan Fried Steamed Buns

Ingredients

For the buns

160 ml warm water

2 and 1/4 teaspoon instant yeast

1 teaspoon sugar

2 cups all purpose flour

For the filling

200 grams of mushrooms chopped into small pieces (I used chestnut mushrooms)

200 grams of peeled water chestnuts chopped into small pieces

1 medium shallot finely chopped

2 medium cloves of garlic grated of finely chopped

1 inch piece of ginger grated

1 teaspoon of Chinese 5 spice

1-2 teaspoons of sugar

3-4 tablespoons of soy sauce

1 tablespoon or rice vinegar

1 tablespoon of sesame oil

2 teaspoons of corn starch mixed in 2 tablespoons of water

To make the buns

1. Add the yeast and sugar to the warm water, cover and set aside for around 10 minutes

2. Mix the flour and a pinch of salt in a large bowl, once the yeast mixture is read, pour it slowly into the flour and start to bring it all together into a clump. Once you have finished pouring in the yeast mix, knead the dough until its soft (but not sticky) and smooth. Add more water if needed.

3. Transfer the dough to a clean bowl, cover with a kitchen towel or cling film and leave to rest for 1.5-2 hours or once the dough has doubled in size

To make the filling

4. Heat a little oil in a pan or wok and add the mushrooms, fry until slightly browned and crisp. Then remove from heat and set aside

5. Whisk together the soy sauce, sugar, vinegar, Chinese 5 spice, sesame oil, garlic and ginger and set aside. Mix the corn starch and water in a separate bowl and set aside

6. Heat some more oil in the same pan you used for the mushrooms and add the chopped shallot. Fry until it soft, then add the water chestnuts. Fry for 2-3 more minutes then add the cooked mushrooms and the soy sauce mix. Bring the sauce to a boil and then allow the vegetables to simmer for a couple of minutes. Add the corn starch mix and continue to simmer until the sauce is thick and vegetables are sticky.

To assemble and fry the buns

7. Once the dough has risen, knead for a few minutes to get rid of any air bubbles. Divide the dough into 10 even balls.

8. Using a rolling pin, roll out the ball into a circle (around 4” in diameter)

9. Place a tablespoon of filling into the centre of the circle and then lift up the edge and start to pleat, going all the way around the circle. Then seal the bun by pinching the pleats together.

10. Repeat for the remaining balls of dough

11. Heat 3-4 tablespoons of oil in a wide pan (you should be able to cover it while the buns are inside). Place the buns with the flat side down into the oil and fry on low to medium heat until golden brown on the bottom. Then flip the buns over so the sealed side is in the oil, add ¼ cup of water and cover immediately. Steam the buns on low to medium heat for 8-10 minutes

12. Once cooked, garnish with sesame seeds and spring onions and serve.