Steamed Buns with Dipping Sauce

Directions

In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5 to 8 minutes.

Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers.

Add water chestnuts and hoison sauce; cook until most of liquid has evaporated, 3 to 4 minutes.

Cover and refrigerate until ready to use.

Sprinkle work surface with flour.

Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16 inches long and 1½ inch wide.

Cut dough into 16 equal pieces and roll each into a ball.

Flatten each ball with the palm of your hand into a 3 inch diameter circle.

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.

Repeat with remaining dough and filling, covering buns with plastic wrap.

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.

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).

Place in large shallow saucepan or wok; add 2 inches water, cover and bring to rolling boil.

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.

Repeat with remaining buns, adding water to pan as necessary.

(I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time. I filled the water to the highest water mark, refilling after steaming 8 dumplings.)

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.

Serve freshly steamed buns immediately, with dipping suace on the side, or cool and freeze for later use.

(To reheat, thaw until soft and steam until warmed through, 5 minutes.)