Prepare your dough. In a large mixing bowl, add flour, salt and create a well in the center of the flour. Pour hot water and oil. Mix with a wooden spoon until the water is a bit cold then with your hands. Knead for about 2 minutes. If sticky add more oil. Cover and leave on the side while preparing the fillings.

Prepare fillings. Heat a pan with 2 tablespoons oil and medium heat. Fry onion, garlic and carrots until tender then add shittake and bok choy stems (save the bok choy leaves for later), add salt and pepper. Let cook for another 2 minutes. Remove from heat and let it cool down.

Flour your working place. Divide dough into 5 balls. Roll each ball flat in a round shape with a rolling pin. It must be 0.5 inch thick. Add filling in the center then fold the bun up and around the filling making sure to seal the top by pinching with your fingers. Repeat until all buns are assembled.

Heat 1 tablespoon oil in a large non stick pan over medium heat. Place buns in the pan with the pinched-side up. Cook until golden brown and crispy then flip them over and carefully. Cook also until golden brown and crispy. Then do the same with side. Bring the buns close to each other to as support while cooking the sides.

Serve warm or cold. Can store up to 3 days in refrigerator.