COVID-19 has me home doing a lot of cooking, some of which you can see on the Dumpling Hunter Instagram, but not so many dumplings thus far. My first home cooked dumplings was a take on Woon.Heng’s recipe for Crispy Bottom Buns posted in Instagram. I changed the filling to tofu and sauteed bok choy and mushrooms and I flavored the filling with sesame oil and soy sauce. I pan-fried the buns on both sides, then threw some water in the pan and steamed them and then fried them some more to crisp them. The buns came out really well, but I made two mistakes – not squeezing out the water from the bok choy after I sauteed it and not pressing the tofu enough to get all the water out; you want to the filling to be as dry as possible. Also I found that the pleated side of the bun, which is thicker, cooks slower and the pleated dough of two of my buns came out under cooked.