Ban bao

In order for the version of the buns to be as close as possible to the original, it is necessary to look for rice flour in the bins. If there is none, we grind ordinary rice with a coffee grinder. Sift wheat and rice flour into a deep bowl. We also add dry yeast, salt and sugar to taste, and be sure to add baking powder. After mixing the ingredients, we make a recess and start pouring warm water with sesame oil, stirring at the same time with a fork so that no lumps form. When it is already hard to wield the device, we continue kneading with our hands. The total time does not exceed 5 minutes.

Put the finished dough ball in an oiled bowl, cover with cling film and leave in a warm place for an hour to ripen.

Meanwhile, we are preparing the filling. To do this, we peel and chop onions and carrots, if you don't want to mess around with careful cutting of straws, then you can quickly scroll the onion in a blender, and grate the carrots. We pass the vegetables in sesame oil for no more than five minutes, stirring occasionally so as not to burn.

Washed and peeled champignons are cut arbitrarily. Add the mushrooms to the onion and carrots and fry everything together for another 3-5 minutes, stirring.

We pass the peeled garlic through a press (or grate it on a grater) and send it to the frying pan. In the same place, add soy sauce, chili pepper powder and ground ginger. We orient ourselves with spices according to our taste. Steam for a couple more minutes to completely remove the liquid and turn it off. We cool it.

Eggs are boiled, cleaned and cut into quarters lengthwise. Uncork the tuna jar and mash the canned food with a fork.

Add canned tuna to the cooled mushroom filling and mix.

We divide the finished dough into eight identical parts and roll each into a circle up to 1 cm thick. We put the fish and mushroom filling and a quarter of an egg in the center. Pinch the edges of the bun, forming a bag.

Ready-made buns are cooked for a couple of 25 minutes. Serve hot or cold.

Bon appetit!