Note–I made 4 steam buns with a quarter of the dough–but this amount of dough could make 18. I saved the rest for pizzas and flatbreads.

Add the flour and salt to a large bowl–mix well.

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so.

Create a hole in the middle of the flour and gradually add the liquid until you have a dough.

Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.

Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.

Transfer back onto the floured chopping board and knead again to knock back.

Divide the dough in half, then half again. I used a quarter of the dough to make 4 steam buns.

I kept the remaining dough wrapped in cling film in the fridge. You can use this to make more buns, pizza, flatbread, etc.

Add the sesame oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.

Add in the garlic and ginger and cook for a further minute.

Transfer the chopped mushrooms, mirin, tamari, miso and hoisin to the pan and stir to combine.

Cook for a further 2-3 minutes until the mushrooms are cooked down.

Finally, add the black pepper and chilli flakes. Set aside.

Divide the dough into four. Roll into balls, then roll out to create discs.

Spoon the mushroom mix into the middle of the discs of dough. Then pull the dough up around the filling and pinch together at the top so that it’s completely sealed.

Place the steam buns into a bamboo steamer and steam for 12 minutes.

Remove from the steamer and sprinkle with sesame seeds.

I served with siracha sauce.