Dough was 450g wholemeal flour, 1 tbsp dried yeast, 1 tsp sugar, 280ml lukewarm water. Knead for 5 mins in mixer then leave to rise
Filling: 1 onion, 4 cloves garlic, 2cm fresh ginger all cut finely and stir fried for 1 minute. Then add 240g tofu finely diced. Stir fry for a few minutes then add 1 tbsp soy sauce and stir for a further 30 secs or so. Then add: 1 carrot, grated, 1/2 sweet potato finely diced, 1 pepper, finely chopped, 5 mushrooms, chopped and a handful of shredded kale. Stir fry until cooked. Finally add 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp Chinese cooking wine and stir fry briefly. Remove from heat
Roll out dough into a long sausage, cut into 20 pieces and roll into circles. Place 1 tbsp of mixture onto each piece of dough, bring the edges together at the top, pinch together and twist to form little parcels. Place each on a square of baking paper in a steamer and steam for 10 mins. Enjoy