Chinese chive buns

Ingredients

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Dough

• 200 g plain flour
• 50 g rye flour (can use plain flour instead)
• 3 g (1 tsp) instant yeast
• Pinch of salt
• 1 tsp sugar
• 140 ml lukewarm water

Filling

• 30 ml oil
• 1 cup sliced Chinese chives (you could use chives or leeks)
• 100 g firm tofu, crumbled
• 5 mushrooms, finely chopped
• 1 thumb ginger, grated
• 2 tbsp vegetarian oyster sauce or mushroom stir-fry sauce
• Salt and white pepper to taste
• Crunchy Spice
• Sesame seeds

Method

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Dough

1. Mix everything together and knead well until smooth and stretchy, about 5 minutes.
2. Cover and leave to rest for 40 minutes or until doubled in size.

Filling

1. Heat the oil and saute the mushrooms until browned. Add the ginger and stir well.
2. Add the tofu and Chinese chives and stir until well wilted.
3. Season with salt, white pepper and vegetarian oyster sauce.
4. Leave to cool.

Assembly

1. Divide the dough into 16 pieces and roll into balls.
2. Take one ball, flatten it and roll out into a circle. Add a heaped teaspoon of filling to the centre. Crimp the edges, bringing them in around the filling until it is enclosed. Gently flatten the ball and leave to rest.
3. Spicy version: add 1/4 teaspoon Crunchy Spice to the filling before closing. When flattened, brush with water on one side then sprinkle with sesame seeds.
4. Allow the buns to rest for 15 minutes before cooking.

Cooking

1. Heat a pan to medium-low heat and add a thin layer of oil.
2. Add the buns and cook until nicely browned, then flip and gently cook the other side.
3. When browned, add 2 tablespoons water to the pan and quickly add the lid. Turn the heat to low and steam for 3 minutes to finish cooking.
4. Enjoy!