Put all the dough ingredients in a bowl and knead until smooth. Let it rise for 30 minutes at around 85°F/30°C (You can do this easily in a bread machine).
Scramble the eggs until fine and crumbly.
Chop the shiitake mushrooms and chives finely.
Mix all the filling ingredients except for the chives plus the flavoring ingredients. Season to taste with salt.
Divide the risen dough into 2 portions.
Divide one piece into 6. Roll each portion into a fat circle. Wrap the other portion in plastic wrap and set aside.
Mix half of the combined filling with half of the chives (mix half at a time to prevent the filling from becoming soggy).
Make a bun using 1/6 of the mixed filling.
Make 6 buns.
Heat a pan and spread vegetable oil. Line the buns in the pan, and press down lightly with your hand so that it's slightly indented in the middle. Cook over low heat for 2 minutes.
Flip the buns over and repeat.
Cover with a lid and steam-cook over low heat for 3 minutes (adjust the time depending on the size of the bus). Adjust the heat so they don't burn.
Turn the heat off, and they're done! Repeat Steps 6-12 to make 6 more buns with the rest of the dough and filling.
These are carrot buns made with the same dough. See (Recipe ID: 1738786).
A steamed rose shaped bun made with the same dough (Recipe ID: 1705211).
Hedgehog steamed sweet bean buns made with the same dough (Recipe ID: 1864517).
Story Behind this Recipe
This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!
If the buns are hard to wrap, reduce the amount of filling. The chopped chives tend to become soggy, so mix them into the filling just before you form the buns.