Recipe:

1. To make the dough, mix the flour, baking powder, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water, then use a fork to mix in some of the flour, until dry enough to use your hands. Knead the dough for 5 minutes, until soft and smooth, then cover it and leave it to rest for an hour in a warm place.
2. To make the stuffing, squeeze the liquid out of the shredded mooli radish and set aside. Then, mix the soy sauce and miso paste together in a small ramekin and set this aside, too.
3. Place a large frying pan over medium heat. Add the sesame oil, and cook the tofu, mooli radish and carrot for 5 minutes, then add the coriander, and the sugar and soy sauce mixture. Give everything a good mix, until all the ingredients are coated with the seasoning. Turn off the heat and set aside to cool.
4. Time to make the buns! Roll the dough into a log and cut into 9 pieces. Flatten each one with the palm of your hand and roll it into a flat, round shape. Add 3 tbsp of filling in the middle, then pinch around the edges to seal and roll between your hands into round buns. Repeat until you've made all the buns.
5. Heat a drizzle of vegetable oil in a non-stick frying pan over a medium heat. Place the buns in the pan, edge-side down, and cook until golden brown. Flip them over and cook on the other side until slightly golden. Add a glug of water to the pan, cover with a lid and cook until all the water has evaporated and the buns have puffed up (this should take about 2 minutes). Serve warm with chilli oil, sweet chilli sauce, relish or any dipping sauce you like.