Steps

1. Combine Non-glutinous Rice 100g and Glutinous Rice 100g. Soak for 1 hour, then cook.
   🕒 00:00
2. Heat Taihaku Sesame Oil 1 tbsp in a frying pan. Sauté minced Ginger 1 tbsp and Green Onions 2 tbsp.
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3. Once fragrant, add Dried Scallops 40g (with soaking liquid), Dried Shrimp 40g, and minced Dried Shiitake Mushrooms 40g. Stir-fry further.
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4. Add Cooking Sake (Rice Wine) 3 tbsp, Shiitake Mushroom Soaking Liquid 80-100cc, Soy Sauce 2 tsp, Oyster Sauce 1 tsp, and Pepper A pinch. Simmer until the liquid reduces to a thick consistency.
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5. Stir in Sesame Oil 2 tbsp to the cooked filling.
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6. Transfer the cooked rice to a bowl. Add the filling from Step 5, including the cooking liquid, and mix well.
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7. Let the mixed rice cool slightly. Divide into 12 portions and shape into balls.
   🕒 00:00
8. In a bowl, combine All-purpose Flour 400g and Sugar 4g.
   🕒 00:40
9. Add Active Dry Yeast 4g dissolved in lukewarm water to the bowl from Step 8. Mix with chopsticks to combine the flour and liquid.
   🕒 00:53
10. Add Taihaku Sesame Oil 1 tbsp and knead the dough with your hands until it comes together.
    🕒 01:46
11. Cover the dough with plastic wrap and let it rest for about 40 minutes for the first rise. Key tip: Ensure the dough doubles in size for proper fermentation.
    🕒 02:00
12. On a floured surface, roll the proofed dough into a log shape and cut into 12 equal portions.
    🕒 02:45
13. Shape each portion into a ball, dust with a little flour, and roll into a round wrapper using a rolling pin.
    🕒 03:33
14. Place the rice filling from Step 7 onto the center of each wrapper. Pinch gently to seal the edges, then turn it over and shape it into a neat ball.
    🕒 03:54
15. Arrange the filled buns on a tray, cover with plastic wrap, and let them proof for 10-15 minutes for the second rise. Key tip: A slight puffiness will result in a fluffy texture after frying.
    🕒 04:25
16. Lightly oil a frying pan and arrange the proofed buns in it.
    🕒 04:54
17. Cover with a lid and cook over low heat for 4 minutes, or until a nice golden-brown color develops.
    🕒 05:00
18. Flip the buns, cover with a lid, and cook the other side over low heat for 4 minutes.
    🕒 06:11
19. Once both sides are golden brown and crispy, they are done.
    🕒 06:24
20. These can be steamed and frozen. Reheating by steaming will restore their soft and fluffy texture.
    🕒 09:03