Per bun (157g)
Calories 191, Fat 3.4g, Saturates 0.5g, Carbohydrate 35g, Sugars 7.2g, Fibre 3g, Protein 6.3g, Salt 1.3g
To make the bun dough, add the flour, sugar, salt, and yeast to a bowl and mix together. Then add the warm soya milk – a little at a time – along with the oil.
Stir the ingredients together to make a dry-ish dough (not too dry, but not sticky either). Knead for about 10 minutes, before setting aside in a warm place while you make the filling.
For the filling, begin by heating the vegetable oil in a medium-sized saucepan, then add the diced onion. Fry until it starts turning soft and brown.
Add the mushrooms to the pan and fry until they are soft. Then add the bamboo shoots and water chestnuts.
Fry for a further few minutes before adding the ginger, garlic, soy sauce, hoisin sauce, rice wine vinegar, sugar, Chinese five spice and black pepper.
While this is all heating through, make an emulsion with the cornflour and water, then add this to the frying pan, followed by the spring onions and coriander. Turn the heat off and stir in the sesame oil. Set aside to cool.
Once the dough has been resting for about 30 minutes, tip it out onto a very lightly-floured surface and split it in two. Roll each half into a sausage, about 12cm in length, and slice each sausage into 5-6 pieces. Roll out each of these pieces into a small circle shape, about 1mm thick.
In the palm of your hand, cup the circle of dough so there is a well, and place a tablespoon of the filling in the centre. Then, bring together the outside edges of the circle and pinch, to seal the filling inside; so that the dumpling resembles a little sack of money.
Once you have made three or four buns, steam them either in a parchmentpaper lined steaming basket, placed above a boiling pan of water or a lined metal steamer. Steaming should take 1015 minutes. While the buns are steaming, make your dressing, by mixing all the dressing ingredients together.
When your buns are cooked through, you can either brown the bottoms in a frying pan, by cooking them for a few minutes in little oil, or just serve them straight out the basket with a drizzle of the dressing over the top. Serve with steamed vegetables, such as bok choi or just eat on their own.
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