FILLINGS:
Vegan ham
Dried shiitake mushrooms
Baked tofu
Finely shredded radish
Fried shallots
Natural seasoning
Pepper
2½ tablespoons oil
2 tablespoons vegan
mushroom oyster sauce
300 mililiters waters

DOUGH:
300 grams sticky rice flour
500 grams flour
150 ml hot water
100 ml cold water
Pomelo leaves
Grated mugwort
Sugar