All That & Dim Recipe

Prepare the Mochi Dough

In a microwave-safe bowl, combine sweet rice flour, water, sugar, and matcha powder (if using). Stir until smooth.

Cook the Mochi

Cover the bowl with plastic wrap (leave a small vent) and microwave on high for 1 minute. Stir well, then microwave for another minute. Stir again and microwave for a final 30 seconds. The mixture should be thick and sticky.

Shape the Mochi

Dust a clean surface with cornstarch. Transfer the dough to the surface and knead gently for a minute. Divide into small pieces and shape them into balls or discs, dusting with cornstarch to prevent sticking.

Prepare the Filling

In a bowl, mix ground pork, chopped green onions, soy sauce, ginger, and minced garlic until well combined.

Fill the Dumplings

Place a small spoonful of filling in the center of each dumpling wrapper. Moisten the edges with water, fold the wrapper over, and pinch to seal.

Cook the Dumplings

Steam the dumplings in a steamer basket lined with parchment paper for about 10-12 minutes until cooked through.

Make the Dough

In a large bowl, combine all-purpose flour, sugar, and active dry yeast. Gradually add warm water and knead until smooth. Cover and let rise for 1 hour.

Shape the Bao Buns

Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a circle and brush with vegetable oil. Fold in half and let it rest for 15 minutes.

Steam the Bao Buns

Set the buns in a steamer basket and steam for about 15 minutes until fluffy and cooked through.