1Dice green onions.
2Heat sunflower oil in a pan and sauté green onions and mushrooms,
3When onion is almost translucent, add garlic, ginger and ground meat.
4Use a spatula to scrape meat from sides of pan.
5Mixture should be very loose.
6When meat mixture is done, season with all the spices and set aside.
7Punch down dough to remove air.
8Divide the dough into portions, each about 30 grams (approximately 1 oz).
9Shape each portion into a ball and flatten with fingers.
10Place a little filling into each and pinch it closed, keeping round shape.
11Place buns on a baking sheet lined with parchment paper.
12Cover with a cotton cloth and let rise for about 20 minutes.
13Heat water in a steamer.
14Line the steam rack with parchment paper and place rolls in steamer.
15Steam for about 15-20 minutes or until surface is firm and begins to open slightly (like a bagel).
16For the sauce, mix all sauce ingredients.
17Preheat oven to 220°C (approximately 425°F).
18Place buns on a baking sheet lined with a non-stick silicone baking mat or parchment paper.
19Bake for about 15 minutes or until golden and crisp.
20Serve warm or cold with prepared sauce.