Hum Bao

Heat 1/2 Tbsp each of vegetable oil and sesame oil. When hot, saute mushrooms until golden. Add garlic and ginger and saute until fragrant (a minute or so).

Mix a tablespoon of corn starch with 1/4 cup cold water (or water used to hydrate mushrooms) to make a slurry, set aside

Add ground pork and cook until no longer pink.

Add green onions and water chestnuts and cook for a few minutes

Add a splash of soy sauce and a couple Tablespoons of hoisin sauce.

Add Cilantro, cook for a minute

Add the corn starch mixture and cook until thickened.

Taste, add salt, pepper, soy sauce to taste

Remove from heat and let the filling cool.

Flatten or make a hole in the dough. Add a spoonful of filling to each piece of dough, pinch closed at the bottom. Place on a cookie sheet.

Brush the tops of the rolls with a mixture of sesame oil and vegetable oil.

Bake until tops of rolls are golden (15 minutes or so, check the Rhode's package for baking temperatures).