Ion Suite Recipe

In a large bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined.

Make a well in the center and add warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add warm water 1 tsp at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

Prepare aromatics and mix

While the dough rises, heat a tablespoon of neutral oil in a skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the garlic and grated ginger and cook 30 seconds until fragrant.

Increase heat to medium-high. Add ground pork and ground chicken, breaking up with a spatula. Cook until browned and no longer pink, about 6–8 minutes.

Stir in chopped shiitake mushrooms and water chestnuts. Cook 2–3 minutes to release moisture. Remove from heat and let cool for 5 minutes.

In a mixing bowl, combine the cooked meat mixture with soy sauce, oyster sauce, sesame oil, cornstarch, black pepper, and sliced scallions. Taste and adjust seasoning (add up to 1 tsp more soy sauce if needed). Chill filling in the refrigerator for 15–20 minutes to firm up; this makes shaping easier.

After the dough has doubled, punch it down and turn onto a floured surface. Divide into 8 equal portions for bun-sized pockets (about 2.5–3 oz dough each). Cover portions with a towel while shaping to prevent drying.

Working with one piece at a time, flatten into a 4–5 inch circle with your palm or a rolling pin, keeping the center slightly thicker than the edges.

Place about 2 tablespoons of chilled filling in the center of each dough circle. Fold the dough around the filling, pinching and pleating the top seam to seal (like a bao). Ensure seams are pinched tightly so filling doesn’t leak during frying.

Lightly brush each sealed bun with egg wash and sprinkle with sesame seeds. Let rest 10 minutes to relax the dough.

Heat neutral oil in a heavy skillet over medium heat to 325°F (moderate) — oil should shimmer but not smoke. Add buns seam-side down and cook 2–3 minutes until golden brown on the bottom.

Carefully turn buns and fry the other side 2–3 minutes until golden and heated through. If buns brown too quickly before interior is cooked, lower heat and cover the skillet for 1–2 minutes to steam through (monitor to avoid sogginess).

Transfer fried buns to a wire rack or paper towel-lined plate to drain excess oil. Let rest 2–3 minutes before serving.

Whisk together rice vinegar, soy sauce, honey, and chili oil in a small bowl until honey dissolves. Taste and adjust: add more honey for sweetness or more chili oil for heat.

Serve spooned into small ramekins alongside the hot buns for dipping.