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1
Dice green onions.
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2
Heat sunflower oil in a pan and saute green onions and mushrooms,
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3
When onion is almost translucent, add garlic, ginger and ground meat.
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4
Use a spatula to scrape meat from sides of pan.
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5
Mixture should be very loose.
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6
When meat mixture is done, season with all the spices and set aside.
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7
Punch down dough to remove air.
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8
Divide the dough into portions, each about 30 grams (approximately 1 oz).
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9
Shape each portion into a ball and flatten with fingers.
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10
Place a little filling into each and pinch it closed, keeping round shape.
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11
Place buns on a baking sheet lined with parchment paper.
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12
Cover with a cotton cloth and let rise for about 20 minutes.
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13
Heat water in a steamer.
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14
Line the steam rack with parchment paper and place rolls in steamer.
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15
Steam for about 15-20 minutes or until surface is firm and begins to open slightly (like a bagel).
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16
For the sauce, mix all sauce ingredients.
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17
Preheat oven to 220u00b0C (approximately 425u00b0F).
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18
Place buns on a baking sheet lined with a non-stick silicone baking mat or parchment paper.
-
19
Bake for about 15 minutes or until golden and crisp.
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20
Serve warm or cold with prepared sauce.
