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1
In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5 to 8 minutes.
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2
Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers.
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3
Add water chestnuts and hoison sauce; cook until most of liquid has evaporated, 3 to 4 minutes.
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4
Cover and refrigerate until ready to use.
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5
Sprinkle work surface with flour.
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6
Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16 inches long and 1 1/2 inch wide.
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7
Cut dough into 16 equal pieces and roll each into a ball.
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8
Flatten each ball with the palm of your hand into a 3 inch diameter circle.
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9
Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal.
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10
Repeat with remaining dough and filling, covering buns with plastic wrap.
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11
WARNING: This takes a little practice, so I'd recommend that you plan on not serving the first 2 or 3 you make to company.
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12
Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
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13
Place in large shallow saucepan or wok; add 2 inches water, cover and bring to rolling boil.
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14
Arrange 8 of the buns at least 1inch apart on prepared steamer rack; cover and steam until puffy, tender and cooked through, 15 to 20 minutes.
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15
Repeat with remaining buns, adding water to pan as necessary.
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16
(I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time.
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17
I filled the water to the highest water mark, refilling after steaming 8 dumplings.)
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18
Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1 tablespoon water, the reserved scallions, the vinegar, the reserved garlic, and the hot chili oil, if using; sprinkle with cilantro, if using.
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19
Serve freshly steamed buns immediately, with dipping suace on the side, or cool and freeze for later use.
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20
(To reheat, thaw until soft and steam until warmed through, 5 minutes.)
