Bah-kenn (bāo-kǎnn)

Instructions

1. Soak the dried shiitake mushrooms in lukewarm water for 30 minutes, then drain them and cut them into small dice.
2. Sauté the mushroom dice in a spoonful of oil with the sliced green onion and soy sauce for 3 minutes, then let cool.
3. Mix the glutinous rice flour, cornstarch, sugar and salt in a bowl, then pour in the lukewarm water and oil, stirring until you have a smooth, supple dough.
4. Form dough balls the size of a walnut and flatten them in the palm of your hand into discs.
5. Fill each disc with the savory or sweet filling, pinch the edges closed to form a little pouch, then roll it between your palms.
6. Arrange the bah-kenn on an oiled plate or baking paper, spaced apart, in a steamer basket.
7. Steam over vigorous heat for 15 to 20 minutes, until the dough is translucent and glossy.
8. Let them cool for a few minutes before serving, with sweet chili sauce for the savory version.