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Method :
Make the
dough. In a large bowl, combine the water, milk and sugar. Add the yeast
and dissolve. Add the flour and beat until smooth. Transfer to a
large bowl, cover with a damp towel or plastic wrap, and let the dough
rise 1 hour, or until doubled in volume. Transfer the dough to a lightly
floured work surface. Sprinkle the baking powder onto the dough. Knead
again for 5 minutes, or until the dough is smooth. Set aside, covered
with a kitchen towel, and let the dough rise again until doubled.
Meanwhile,
make the filling. In a large bowl, soak the mushrooms in the water for
20 minutes. Transfer the mushrooms and soaking liquid to a large
saucepan. Add the sweet potatoes, mirin, sake, soy sauce, and sugar.
Combine well and bring to a boil. Reduce the heat and simmer for 45
minutes, or until any liquid has become syrupy. Cool to room
temperature. Combine with the water chestnuts, tofu and pepper before
forming the dumplings.
When ready to
form the buns, roll the dough approximately 1/3 inch thick and cut 3.5
inch-diameter circles, using a biscuit or cookie cutter. Place 1 tsp of
filling at the center of each circle and pinch the edges of the dough
together to make a sealed little ball. Place the bun
on a small square of parchment paper and steam in a bamboo steamer for
10 minutes.
Makes 15 buns
The dough can be prepared and frozen for
up to 2 months; allow it to return to room temperature before forming
the buns. The finished shao mai can be made up to 3 weeks in advance.
Let and entire bun return to room temperature before serving. The
filling can be prepared and refrigerated for up to 3 days ahead or
frozen for 2 months.
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