for 16 pieces

Dough

350 g	white flour
¾ tsp	salt
1 ½ tbsp	sugar
2 tsp	dry yeast
1 ¾ dl	water, lukewarm
2 tbsp	sunflower oil

Filling

1	garlic clove
2 cm	ginger
2 tbsp	sesame oil
1 ½ tbsp	dandelion spread (e.g. Karma Bee-Free)
1 tbsp	soy sauce
½ tsp	chilli flakes
200 g	oyster mushrooms
1 tbsp	sunflower oil
150 g	leek
1 tbsp	sesame seeds
¼ tsp	salt

To steam-fry

1 tbsp	sunflower oil
3 tbsp	water
1 tbsp	sesame seeds

Dip

1	spring onion incl. green part
1 cm	ginger
1	garlic clove
3 tbsp	soy sauce
2 tbsp	water
1 tbsp	lime juice

How it's done

Dough

Mix the flour, salt and sugar in a bowl. Mix in the yeast. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 45 mins.

Filling

Peel and crush the garlic, finely grate the ginger, mix both with the oil, dandelion spread, soy sauce and chilli flakes. Roughly chop the mushrooms, mix in. Heat the oil in a non-stick frying pan. Stir fry the mushrooms for approx. 5 mins. Reduce the heat, finely chop the leek, add to the pan along with the sesame, continue to cook for approx. 4 mins., season with salt, leave to cool.

To shape

On a lightly floured surface, roll out the dough to approx. 4 mm thick, cut out approx. 16 circles (each approx. 8 cm in diameter) using a cutter.

Flatten the edges of the circles a little, spread 1 tbsp of filling in the middle of each piece of dough. Pull the edges over the filling and press together firmly. Cover the buns and leave to rise for approx. 15 mins.

To steam-fry

Heat the oil in a wide non-stick frying pan. Fry the buns for approx. 2 mins., pour in the water, cover and steam for approx. 5 mins. Sprinkle with the sesame seeds, turn the buns, cook (uncovered) for approx. 2 mins.

Dip

Finely chop the spring onion and ginger. Crush the garlic, mix everything together with the soy sauce, water and lime juice. Serve the dip with the bao buns.

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