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1
Prepare the dough.
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2
In a bowl, add the ingredients, and roughly mix with a spoon.
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3
Add the vegetable oil and milk, and keep mixing with a spoon until the dough comes together.
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4
Knead the dough with your hands until it's no longer floury.
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5
Wrap with plastic wrap, and let it rest at room temperature for 15 minutes.
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6
Finely chop the Japanese leek, cut the dried shiitake into 5 mm cubes.
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7
In a bowl, add the ground pork and knead well.
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8
Add the Japanese leek and dried shiitake to the bowl, and combine well.
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9
Add the A) ingredients, incorporate it into the mixture, and divide into 4 portions.
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10
Dust the cutting board, roll out the dough from Step 1 with a rolling pin, and use a tea strainer as a cutter to cut out circles.
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11
Using your hands, flatten out the outer edges of the dough, place the meat filling in the center, and make little pleats as you wrap.
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12
Sure the edges tightly and securely, and be sure to pinch the ends well.
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13
Heat vegetable oil in a frying pan.
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14
Place the buns, and toast the bottoms until slightly brown.
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15
Pour 100 ml of water, cover, and steam-fry for 4 minutes over medium heat.
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16
Lower the heat and steam-fry on low heat for 5 minutes.
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17
When the water has evaporated, take the buns out from the frying pan.
