Put the dried shiitake mushrooms in a heatproof bowl, add some water and a little sugar (not listed in the ingredients) and microwave until they are rehydrated. Chop up the rehydrated shiitake mushrooms together with the onion. Combine the ◆ ingredients.
Heat up 1 tablespoon of vegetable oil in a frying pan. Lightly stir fry the shiitake mushrooms and onion, then add the ground meat and stir-fry it thoroughly.
Add the white sesame seeds, the combined ◆ ingredients, and ☆ cake flour, and stir fry for 2 minutes. Divide into 8 portions while it's still hot.
While the filling is cooling down, make the dough. Combine the ◎ floury ingredients and sift them together. In another bowl, combine the ● ingredients and mix them together well. Make the sugar and salt ready too.
Add the sugar and salt to the bowl with the floury ingredients and mix lightly. Add the combined ● (the milk mixture) little by little while mixing. Knead until it's no longer floury.
Divide the dough into 8 portions, roll each out flat, and put on a portion of the Step 3 filling. If you put the filling on one side of the dough, it's easier to wrap.
Brush the edges of the dough with beaten egg, fold the dough over like a gyoza dumpling, and seal the edges tightly. Crimp the edges with a fork (on both sides).
Deep fry in 160~170°C oil until golden brown, then drain off the oil. Here is one cut in half.
If you don't seal the seams very tightly in Step 7, the buns will open up! Here's a bad example. One of them opened up, and oil seeped in...it gets oil-logged, so be careful not to let this happen!
Story Behind this Recipe
I adapted a recipe I saw in a newspaper many years ago.
It's important to seal the buns up very securely in Step 7. Use medium-hot oil to fry these. If the oil is too hot, the outside will get burned, so be careful! You don't have to rest the dough.