Ingredients
Bun dough
- 2 tablespoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoon active dry yeast (1 package)
- 1 1/2 teaspoon melted lard or vegetable shortening
- 2 1/2 cup sifted all-purpose flour
Chicken and shiitake filling
- 2 tablespoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoon active dry yeast (1 package)
- 1 1/2 teaspoon melted lard or vegetable shortening
- 2 1/2 cup sifted all-purpose flour
- 2 tablespoon canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 pound shiitakes, stemmed and caps sliced 1/4-inch thick
- 1 pound ground raw chicken
- 1/3 cup chopped chives
- 1 tablespoon white truffle oil
Wild mushroom filling
- 2 tablespoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoon active dry yeast (1 package)
- 1 1/2 teaspoon melted lard or vegetable shortening
- 2 1/2 cup sifted all-purpose flour
- 2 tablespoon canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 pound shiitakes, stemmed and caps sliced 1/4-inch thick
- 1 pound ground raw chicken
- 1/3 cup chopped chives
- 1 tablespoon white truffle oil
- 1 tablespoon canola oil
- 1 tablespoon finely chopped garlic
- 1 cup stemmed and quartered shiitake mushrooms
- 1 cup chanterelles cut into 1/4-inch slices
- 1 cup fresh porcini mushrooms cut in 1/4-inch slices (or dried porcini soaked in warm water to cover until softened, about 20 minutes, drained and rinsed)
- 1 tablespoon naturally brewed soy sauce
Shrimp and garlic chive filling
- 2 tablespoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoon active dry yeast (1 package)
- 1 1/2 teaspoon melted lard or vegetable shortening
- 2 1/2 cup sifted all-purpose flour
- 2 tablespoon canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 pound shiitakes, stemmed and caps sliced 1/4-inch thick
- 1 pound ground raw chicken
- 1/3 cup chopped chives
- 1 tablespoon white truffle oil
- 1 tablespoon canola oil
- 1 tablespoon finely chopped garlic
- 1 cup stemmed and quartered shiitake mushrooms
- 1 cup chanterelles cut into 1/4-inch slices
- 1 cup fresh porcini mushrooms cut in 1/4-inch slices (or dried porcini soaked in warm water to cover until softened, about 20 minutes, drained and rinsed)
- 1 tablespoon naturally brewed soy sauce
- 1 1/2 pound medium shrimp, peeled, deveined
- 3 pound eggs
- 1/2 pound butter, chilled, cut into 1/8-inch dice
- 1 tablespoon truffle oil
- 1/2 cup chopped garlic chives
