Yeast dough rolls with vegetarian filling

Ingredients for 5 servings:

• 250 g flour & some flour for the work surface
• ½ pack of yeast (dry yeast)
• 125 ml water
• 40 g noodles, very thin rice noodles
• 7 mushrooms, dried shiitake mushrooms
• 15 g flowers, dried lily blossoms
• 4 g seaweed, dried, or as much as you can hold with three fingers
• 1 egg(s)
• Vegetable oil, for frying scrambled eggs
• 1 tbsp oil (sesame oil)
• 2 tsp rice wine
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Steamed in a wok

Place the flour in a bowl. Mix the yeast with water and stir into the flour. Knead the dough until it is smooth and elastic and no longer sticks to your fingers. Cover the dough with a damp cloth and let it rest. Place the mushrooms, lily blossoms, and seaweed in one bowl; the noodles in another bowl. Pour boiling water over both and let it swell for 30 minutes. Heat the vegetable oil in a non-stick pan or wok. Whisk the egg with a pinch of salt and set, stirring constantly, until dry and flaky; place in a bowl. Drain the mushrooms, blossoms, seaweed, and noodles in a sieve. Then chop them finely and add them to the egg. Season the filling with sesame oil, rice wine, salt, and pepper. Knead the yeast dough again thoroughly, then shape it into an evenly thick roll and divide it into 10 equal pieces. Roll out the dough pieces into approximately 10 cm round pieces and place them in the palm of your hand. Place a little filling in the center, pull the edge of the dough up, twist it over the filling and press it together firmly. Line a bamboo steamer basket with baking paper and place the buns in it. Fill a wok with approximately 5 cm of water and bring to a boil. Place the steamer basket in the basket, close the wok and steam over high heat for a good 10 minutes. Serve with sweet and sour sauce or chili sauce. This quantity is enough for 5 starters or, with salad, as a main course for 2 to 3 people.