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1
Put the dried shiitake mushrooms in a heatproof container with water and 1 teaspoon of sugar.
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2
Microwave for 1 minute at 500 W, and leave for about 10 minutes.
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3
This will re-hydrate them quickly.
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4
Add lukewarm water to the dough ingredients in a bowl and mix well.
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5
Knead until it forms a dough ball, then cover the bowl with plastic wrap.
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6
Let the dough rise for 15 minutes.
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7
In the summer you can just do this at room temperature; in the winter, use the dough rising setting of your oven.
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8
Make the filling while the dough rises.
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9
Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion.
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10
Grate the ginger.
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11
Combine them all the the ground pork.
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12
Add the flavoring ingredients, and mix well with a spoon.
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13
The filling shouldn't get sticky, so use a spoon rather than your hands.
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14
Divide into 12 portions, approximately.
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15
After 15 minutes, the dough increases to about twice its original volume.
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16
Divide into 12 portions, approximately again.
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17
Form the dough into balls, roll flat and wrap around the filling.
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18
Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes.
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19
Wipe the water droplets off the steamer lid occasionally (optional).
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20
I steamed the buns for 18 minutes.
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21
(They look a bit wonky, but they're homemade.)
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22
Done!
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23
I split one open.
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24
Addendum: If the dough is sticky, flour your hands and work them around the surface.
