Fried Wild Mushroom Mini Dim Sum Buns

Dum Sum Buns

3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water

Filling

Canola oil, for sauteeing, as well as deep-frying
3 sliced shallots
Salt and black pepper
1 cup crimini or button mushrooms, sliced
1 cup chanterelle mushrooms, broken into small pieces
1 cup shiitake mushrooms, sliced
2 teaspoons fresh minced thyme
1/2 cup red wine
1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2 tablespoon dark soy sauce)

To make the buns:

Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.

In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface for 10 minutes.

Roll dough into one long log about 2-inch thick. Cut into 2-inch pieces.

To make the filling:

In a hot saute pan coated with canola oil, caramelize the shallots. Season. Add crimini mushrooms and cook for 1 minute.
Add remanining mushrooms and thyme. Check for seasoning.

Deglase with red wine. Let reduce by 75 percent, then add demi-glace and reduce until dry. Cool mixture before stuffing the buns.

To assemble:

Form small circles (1 1/2-inch diameter) with dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350F until golden brown.