Place water, yeast and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolves. Set aside, allow to set for 15 minutes
In a separate bowl, combine flour, baking powder, sugar, and salt whisking until well combined. Add oil, malunngay leaves, and yeast mixture and mix until a dough forms. Knead until smooth and cover, allowing it to rise for 1 hour.
Cut into equal sizes and form into balls. Allow to rest.
Place mushrooms, carrots, black beans, half onions, and half garlic into a food processor and blend until coarse paste. Pour mushroom mixture onto a bowl lined with cheesecloth and squeeze out as much excess liquid as possible and reserve liquid. Place in a bowl and set aside.
In a pan over medium heat, sauté remaining onions and garlic until fragrant and translucent. Add langka pieces and kinchay. Sauté for a few minutes. Add mushroom mixture, pepper, and cumin then continue sautéing.
Add sweet chili sauce, rice wine vinegar, soy sauce, and reserved liquid. Cooked until reduced. Let cool.
Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.
Wrap the buns tightly, pinching to seal.
Place on a tray lined with parchment paper, rest for 1 hour and steam for about 20 minutes.
Servings 0