Moshik roths steamed dimsums filled with vegetable mince

Mix the rice flour, flour and tapioca flour with the cold tap water in a mixing bowl. Beat with the hand blender until smooth.

Add the boiling water and the peanut oil. Mix with the hand blender and leave at least 30 minutes in the refrigerator.

Cut the shallots for the filling and cut the shiitakes into thin slices.

Heat the remaining peanut oil in a frying pan and fry the shallot for 3 minutes. Add the shiitakes and cook for another 2 minutes.

Add the mince, the soy sauce, oyster sauce and mirin and cook for another 2 minutes.

Grate the orange zest of the orange and add. Cut the coriander roughly and scoop through. Allow to cool.

Put a frying pan with a layer of water on high heat. Put the steam basket (bottom covered with a silicone mat) in it. Make sure the bottom of the steam basket does not touch the water.

Put a soup spoon on the silicone mat and divide by turning the steam basket over the mat into a wafer-thin pancake.

Put the lid on and let it steam for 4 minutes. Pour extra boiling water into the pan, if necessary.

Remove the silicone mat from the steam basket and put as many dough circles out of the pancake as possible. Put them on an extra silicone mat. Make a total of 12 dough circles.

Spoon 1 teaspoon of filling at the center of each dough circle. Fold the dough into a half circle and form a bundle of it. Make 11 more bundles.

Cut 12 long sprigs of the chive plant and place them for 10 seconds. in a low boiling water. Wrap the sprigs of chives around the dim sum.

For the dipping sauce, mix the rest of the soy sauce with the rice vinegar, sesame oil and sesame seed. Serve the dim sum with the dipping sauce.