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1
Put the dried shiitake mushrooms in a heatproof bowl, add some water and a little sugar (not listed in the ingredients) and microwave until they are rehydrated.
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2
Chop up the rehydrated shiitake mushrooms together with the onion.
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3
Combine the ingredients.
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4
Heat up 1 tablespoon of vegetable oil in a frying pan.
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5
Lightly stir fry the shiitake mushrooms and onion, then add the ground meat and stir-fry it thoroughly.
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6
Add the white sesame seeds, the combined ingredients, and cake flour, and stir fry for 2 minutes.
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7
Divide into 8 portions while it's still hot.
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8
While the filling is cooling down, make the dough.
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9
Combine the floury ingredients and sift them together.
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10
In another bowl, combine the ingredients and mix them together well.
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11
Make the sugar and salt ready too.
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12
Add the sugar and salt to the bowl with the floury ingredients and mix lightly.
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13
Add the combined (the milk mixture) little by little while mixing.
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14
Knead until it's no longer floury.
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15
Divide the dough into 8 portions, roll each out flat, and put on a portion of the Step 3 filling.
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16
If you put the filling on one side of the dough, it's easier to wrap.
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17
Brush the edges of the dough with beaten egg, fold the dough over like a gyoza dumpling, and seal the edges tightly.
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18
Crimp the edges with a fork (on both sides).
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19
Deep fry in 160~170C oil until golden brown, then drain off the oil.
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20
Here is one cut in half.
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21
If you don't seal the seams very tightly in Step 7, the buns will open up!
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22
Here's a bad example.
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23
One of them opened up, and oil seeped in...it gets oil-logged, so be careful not to let this happen!
