Directions

To Prep

1. Put dough ingredients in a bowl and mix well with a whisk.
2. Add the warm water and mix until the dough is no longer floury.
3. Form the dough into a ball, cover with plastic wrap – or put it into a plastic bag – so it doesn’t dry out, and let it rest at room temperature for about an hour.
4. In the meantime, soak the nozawana in a bowl of water to de-salt them.
5. Squeeze to dry the nozawana and chop them. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the Seasoning ingredients and stir fry over medium-low heat until there’s no moisture left.
6. Divide the rested dough into 10 portions, and press each one and stretch it out into a circle with a diameter of around 10cm.
7. Fill each portion of dough with the filling made in Step 5, wrap the dough around the filling and press the dough together with your fingers to seal it as an individual bun.

To Cook

1. Lightly spray some oil on a frying pan, place the buns seam side down in the pan, and pan-fry them on low heat.
2. Cook until the bottom is brown, then add 100ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. Turn the heat down to low when there is no water left in the pan.
3. Top the buns with white sesame seeds, and turn them over to pan-fry over medium heat. The buns are ready to serve when this side is browned as well. Best served warm.