Baozi with mushrooms and leek

Ingredients

• dough

• 360 g of t45 flour
• 2 tablespoons of baker’s yeast
• 18 cl of lukewarm water or soy milk
• 1 tablespoon(s) white sugar
• 1 tablespoon(s) fine salt

• Sesame seeds

• the joke

• 1 leek
• 1 onion
• 1 clove of garlic
• 500 g of mushrooms
• 3 tablespoons of oil
• 2 tablespoons soy sauce
• 1 tablespoon(s) brown sugar
• 3 tablespoons cornstarch

Preparation

1. Prepare the dough. Mix the yeast in the water or soy milk, let it rest for 3 minutes.

2. Add the flour, sugar and salt, knead for 5 minutes and leave to rest for 1 hour in a warm place, under a tea towel.

3. Prepare the stuffing. Wash the leek. Peel the onion and garlic. Chop the mushrooms, leek, onion and garlic. Heat the oil in a frying pan, add all the vegetables and cook over low heat. Add the soy sauce and sugar, continue cooking until caramelized (about 15 minutes).

4. Let cool then add the cornstarch.

5. Degas the dough by kneading it and form 12 balls. Flatten them slightly and place 1 spoonful of filling in the center. Gather the sides to close the bao. Seal by turning slightly and cutting off the excess dough.

6. Steam for 20 min and serve warm. Garnish with sesame seeds.