Vegetarian Black-Pepper Mushroom Pepper Bun

Dough

1. 1Combine lukewarm water, sugar and yeast in a bowl; let sit 5 minutes until foamy if using active yeast.
2. 2In a mixing bowl, whisk flour and salt, make a well and pour in yeast mixture and 1 tablespoon vegetable oil.
3. 3Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic.
4. 4Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 20–30 minutes at warm room temperature.

Filling

1. 1While dough rises, finely chop king oyster and shiitake mushrooms and thinly slice scallions, keeping whites and greens mostly together.
2. 2Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; add mushroom whites and sauté until browned and most moisture has evaporated, about 6–8 minutes.
3. 3Add scallion whites and continue cooking 1–2 minutes, then stir in soy sauce or vegetarian oyster sauce, toasted ground white pepper, salt, and sugar; cook 1 minute more.
4. 4Remove from heat, stir in scallion greens and 1 tablespoon sesame oil, then transfer filling to a bowl to cool to room temperature before assembling.

Assemble & cook

1. 1Punch down risen dough and divide into 8 equal pieces for 4 larger buns or 12 small buns; roll each piece into a ball and flatten into a 3–4 inch round.
2. 2Place about 2–3 tablespoons cooled filling in the center of each round, gather edges and pinch to seal tightly, shaping into a plump bun with the seam on the bottom.
3. 3For stovetop crisping: heat a nonstick skillet over medium heat with 1–2 tbsp oil, place buns seam-side down, cook until golden (3–4 minutes), then add 1/4 cup water, cover and steam 4–6 minutes until cooked through; uncover and crisp base again briefly.
4. 4For baking: brush buns with a little oil, bake on a parchment-lined tray at 200°C (400°F) for 12–15 minutes until golden and cooked through.
5. 5Let buns rest 2–3 minutes before splitting or serving so filling sets slightly; serve warm.