Ingredients:

• 300g all-purpose flour (approx. 2 + ⅓ cups)
• 6g salt (1 tsp)
• 160g hot boiling water (⅔ cup)
• ¼ cup sesame seeds (black or white)

• 1 cup rice vermicelli
• 1 tbsp vegetable oil
• 2 cups brown mushrooms, finely chopped
• 1 cup carrots, grated
• 2 tbsp green onions, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• ½ tbsp white pepper
• ½ tbsp vegetable stock powder (optional)
• 1 tsp salt
• 1 tsp cornstarch (if needed)

• 1 tbsp vegetable oil
• ½ cup water

• 2 tbsp black vinegar
• ½ tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp green onions, finely chopped

Instructions:

1. Prepare the Dough:
   • In a large bowl, whisk the flour and salt together.
   • Gradually pour in the boiling water, mixing with a spatula until no dry flour remains.
   • Let the dough rest, covered, for 10 minutes.
2. Knead the Dough:
   • Transfer the dough onto a lightly oiled surface.
   • Knead for 5-10 minutes until smooth and non-sticky. The dough should bounce back when pressed.
   • Once kneaded, cover the dough and let it rest for 20 minutes.
3. Make the Filling:
   • Soak the rice vermicelli in hot water for 1 minute, or in cold water for 2-3 minutes, until softened. Drain and finely chop.
   • Heat vegetable oil in a skillet or wok over medium-high heat.
   • Add mushrooms, carrots, green onions, garlic, soy sauce, sesame oil, white pepper, vegetable stock powder (optional), and salt. Stir for 2 minutes.
   • Add the vermicelli. If the mixture is watery, stir in the cornstarch to thicken it.
   • Let the filling cool for about 15-20 minutes.
4. Shape the Buns:
   • Divide the dough into 10 equal pieces.
   • Roll each piece into a ball, then flatten it into a 4-inch circle.
   • Place 1 tablespoon of filling in the center, then fold the dough around the filling, pleating the edges to seal it.
5. Add Sesame Seeds:
   • Pour sesame seeds onto a shallow dish.
   • Lightly wet the top of each bun and gently press it into the sesame seeds to ensure they stick.
   • Place each bun on a tray, covered with a tea towel.
6. Pan-Fry the Buns:
   • Heat oil in a non-stick skillet over medium-high heat.
   • Place a batch of buns (5 at a time), sesame side up, and cook for 1 minute until golden brown.
   • Flip the buns, then add ½ cup of water.
   • Cover and cook for 5-6 minutes until the water evaporates and the buns are cooked through.
   • Uncover and cook for an additional minute to crisp up the sesame side.
7. Make the Dipping Sauce:
   • Mix black vinegar, soy sauce, sesame oil, and green onions in a small bowl. Stir well.
8. Serve:
   • Serve the buns hot with the vinegar dipping sauce on the side.

Notes:

• The dough should be well-kneaded for a smooth, elastic texture. Test by pressing it with your finger; it should bounce back.
• Customize the filling with your favorite vegetables or protein. Make sure the filling isn't too runny to avoid soggy buns.
• Prep time: 30 minutes (+ 30 minutes resting time)
• Cook time: 8 minutes
• Cuisine: Chinese
• Category: Dim Sum

Nutrition