Chinese flower rolls with chives and miso

These are a type of steamed bun that originates from China, also called Hua Juan. Super simple to make and a great lockdown activity. There are different ways to shape, fill and cook these. These are filled with chives and miso then pan fried like a gyoza for *that* crispy bottom. I love to serve these with lots of crispy chilli oil, I promise - they are truly addictive!

Makes 6 buns 

Dough

250g all purpose flour 

1 tsp dried active yeast 

1 tsp baking powder 

1 tsp sugar 

Pinch of salt 

140ml water 

Filling 

2 tbsp vegetable, rapeseed or canola oil

50ml finely chopped chives 

1 tbsp white miso paste 

1 tsp Chinese five spice

Crispy chilli oil 

Start with the filling by heating up the oil in a small pan and add the chives, miso paste and five spice, leave to cool. 

For the dough

If using a stand mixer, mix all the dry ingredients and add to the mixer bowl, add the water and knead for about 8 minutes until a smooth ball. 

By hand you need to knead a little longer and rest the dough for 5 minutes then knead again for 5 minutes. 

Roll out the dough to a rectangular shape, aim for 3mm thickness. 

Spread the cooled filling evenly over the dough. Fold it over two times so you get three layers. Cut into 12 pieces. 

Take two dough pieces and place them on top of each other, using a chopstick push down the chopstick in the middle lengthwise. 

Fold the dough over the stick then twist and press the dough down. Rest the buns for 30 minutes. 

To cook them, heat up a tablespoon of neutral oil, add the buns bottom side down, fry on medium heat until nicely browned, add 150ml of water and steam until the water is completely evaporated. 

Serve warm with loads of crispy chilli oil.