To make the Buns: mix the self-raising flour, salt, baking powder and milk into a sticky dough. Knead the dough with floured hands for 5 minutes. Divide into 4 equal portions.
On a work surface dusted with flour, roll out a portion to an oval with a length of 12 cms and a width of 6 cms. Brush with sesame oil and fold in half.
Fill a pan with water to approx. 4 cms deep, bring to the boil and place the steam basket over the water. Cut 4 pieces of baking paper of 12x 6 cms and place a bun on each. Steam the buns for about 6 minutes until puffed up and firm.
Filling: heat a splash of oil in the wok. Stir-fry the shiitake mushrooms until crispy, add the carrot. Add half of the red cabbage and deglaze with the Lee Kum Kee Premium Dark Soy Sauce , lime juice and the Lee Kum Kee Hoisin Sauce . Remove the pan from the heat and mix the rest of the red cabbage and the soybeans into the mixture. Cut the buns and fill them. Garnish with chopped peanuts.
