Steamed Chinese Buns Filled with Southern Rocklobster, fresh and dried mushrooms

makes approximately 30 canapé size buns

for the bun dough

250g full cream milk

20g dried yeast

30g caster sugar

325g baker’s flour

65g rice flour

20g double action baking powder, available from most Chinese grocers

2g salt

5g sesame oil

Method

Warm the milk to 38°C and whisk in the yeast and sugar. Weigh the flours into the bowl and start to work the dough with a dough hook. When the liquid has taken some of the flour, add the remaining ingredients and continue kneading until you have a smooth ball of dough.

Put the dough into an oiled bowl and cover with plastic or put the bowl in a freezer bag and allow it to double in size. Knock the dough down and use as required.

tip — if the buns are not being served immediately as soon as they are cooked put them into airtight containers and seal the lids. This keeps the bun dough moist and soft and they will re-warm excellently.

for the filling

200g shredded black fungus, soaked until reconstituted in cold water, drained and squeezed out

20g sliced, dried shitake mushrooms, soaked until reconstituted in cold water, drained and squeezed out

50g shallots, peeled weight, finely chopped

40g fresh shitake, small dice

10g garlic, peeled weight, finely grated on a Microplane

10g green ginger, peeled weight, finely grated on a Microplane

300g Southern Rocklobster green leg and knuckle meat

2g sea salt

200g Megachef Oyster sauce — see note

20g white wine vinegar

30g dill leaves, finely chopped

other

1 egg yolk and 30g cold water mixed together for sealing the buns

small squares of baking parchment or rice paper to sit the buns on

Method

Mix everything together and fill the buns, sealing them with the egg and water. Allow them to prove again and steam for 5 to 8 minutes, depending on the size of your finished product.

Dipping sauce for the buns

40g shallots, peeled weight, very finely chopped

60g Chinese black vinegar

20g Yamato soy sauce — see note 

Method

Mix everything together and keep refrigerated in an airtight container until ready to use.

notes — Megachef fish and oyster sauce are superior products made by traditional methods. Neither have that very unpleasant searing salt and MSG flavour of most other brands. They are expensive but the rewards are immediately evident.

The Yamato Japanese seasoning soy is considered the ‘Rolls Royce' of the soy and has an exquisitely balanced flavour.