To make the Buns: mix the self-raising flour, salt, baking powder and milk into a sticky dough. Knead the dough with floured hands for 5 minutes. Divide into 4 equal portions.
On a work surface dusted with flour, roll out a portion to an oval with a length of 12 cms and a width of 6 cms. Brush with sesame oil and fold in half.
Fill a pan with water to approx. 4 cms deep, bring to the boil and place the steam basket over the water. Cut 4 pieces of baking paper of 12x 6 cms and place a bun on each. Steam the buns for about 6 minutes until puffed up and firm.
Filling: heat a splash of oil in the wok. Stir-fry the shiitake mushrooms until crispy, add the carrot. Add half of the red cabbage and deglaze with the Lee Kum Kee Premium Dark Soy Sauce , lime juice and the Lee Kum Kee Hoisin Sauce . Remove the pan from the heat and mix the rest of the red cabbage and the soybeans into the mixture. Cut the buns and fill them. Garnish with chopped peanuts.
PREPARATION TIME: 45 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
