Step 1

In the bowl of a stand mixer, add in the dry ingredients and stir to combine. Attach the dough hook, and turn the mixer on low speed. Slowly add in the water and oil and keep mixing until a soft dough forms.

Step 2

Transfer dough onto a cleaned surface & knead with hands for 4-5 minutes until a smooth top forms. Place the dough in a bowl, cover & let sit for 30 mins.⁣

Step 3

To make the filling, massage shredded zucchini with 1-2 teaspoons salt. Let sit for 15 mins. When ready, squeeze out all of the liquid and place zucchini in a bowl.

Step 4

While the zucchini is sitting, heat a small sauté pan with 1 tablespoon of oil. Once hot and shimmering, add in the mushrooms and saute until golden brown, about 5 minutes. Remove from heat and reserve.

Step 5

In the same bowl as the zucchini, add the carrot and sautéed mushrooms, Season with salt, a drizzle of toasted sesame oil and a few shakes of white pepper.⁣

Step 6

After 30 minutes, divide the dough into 14 equal portions. Flatten each dough and roll into a palm-size wrapper.

Step 7

Place a tablespoon of filling mixture in the middle and fold the edges in, spinning the filling wrapped portion in your hand, removing air from the bun. Seal the bottom shut and cover with towel until ready to cook. ⁣

Step 8

To cook the bun, preheat a non-stick pan with 1 teaspoon oil. Place buns sealed side down, slightly apart, and pan fry for 1 minute or until the bottom turns golden brown.⁣

Step 9

Slowly add in 1/2 cup of water, turn heat to low-medium & place a lid over. Cook until all water is absorbed & buns are fully cooked through. Top with sesame seeds and serve with chili oil. Enjoy⁣!