This is lovely I love them. We normally have them in a cold winter but I eat them all year around. It’s perfect for snack or lunch. If you rapped individually and freeze them, microwave to quick snack any time. Believe me or not, this is better than the those you can get it from the Chinese shops.

Ingredients:

Directions:

1. put dried shiitake mushrooms in a bowl add 200ml hot water and leave it until mushroom is totally soaked and softened. Finely chopped onion and fly them until golden brown then leave them to cool.
2. Making buns; Pour hot water into milk (should be lukewarm) then add sugar and yeast, mix well to activate yeast. Put flours, salt, baking powder in a large bowl pour into 1. knead the dough until its smooth then add lard and knead well once again. Put the dough in a bowl cover it with dump cloth or wrap and leave it in a warm place until dough become double the size.
3.  While dough is rising make filling. Squeezed excess water of shiitake mushrooms and finely chopped. Grated pinch of ginger. Put all the filling ingredients into a large bowl and mix them well. divide filling into 8 balls.

4.punch the dough to release the gas and divide into 8 pieces then roll into a small ball. Cover and rest the dough for 10min.

5. Roll it out and flatten the dough with rolling pin into 10cm circles. Place filling in a center of the dough and gather all the edges in the top centre to cover the filling and close the dough. Cut grease proof paper in 10 square cm and place the bun. Cover and leave them in a warm place for 30min.

6. Steam the buns for 15min and ready to serve.