Mix the flour and salt in a large bowl. Add the oil at this time if you're using it.

Gradually add the lukewarm water while mixing with your hands or a spoon until the dough starts to form.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes.

Cover the dough and let it rest for at least 30 minutes before using. This allows the gluten to relax, making the dough easier to roll out.

Attach the dough hook to the mixer.

Mix the ingredients: add the flour, lukewarm water (and oil and salt if you are using them) in the mixer bowl.

Knead on medium speed to allow the hook to knead the dough. Let it work for about 5 to 7 minutes, or until the dough is smooth and elastic.

Once the dough is well-kneaded, cover the bowl with a clean towel and let the dough rest for at least 30 minutes at room temperature.

In a pot, boil 500 ml of water and cook the textured soy protein according to the package instructions, generally 10 to 15 minutes. Drain the water and set the soy protein aside.

Finely chop the shallot, garlic, and ginger.

In a large skillet, add 2 tablespoons of oil and sauté the shallot, garlic, and ginger until golden.

Add the chopped shiitake mushrooms.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of maple syrup (or brown sugar), and 1 teaspoon of sesame oil. Simmer on low heat for 5 minutes.

Finely chop the cooked soy protein using a food processor and add it to the skillet. It will absorb the excess liquid in the pan.

Season with salt and pepper to taste.

Let simmer for 3 more minutes.

Divide the dough in half.

Roll out the dough on a floured surface with a rolling pin to get a thin layer.

Using a glass or a cookie cutter, cut out circles.

Place 1 teaspoon of filling in the center of each dough circle, leaving a border intact.

Moisten the edge of the dough with water and fold over to form a half-moon.

Press the dough around the filling and use a fork to seal the edges.

Repeat with the other half of the filling.

Bring a small amount of water to a boil in a pot. Once boiling, reduce the heat to keep the water simmering, not boiling.

Place a steamer basket (traditional bamboo or metal) over the pot.

Line the bottom of the steamer basket with a piece of parchment paper or Chinese cabbage leaves to prevent the Dim Sum from sticking.

Arrange the Dim Sum in the basket, spacing them sufficiently to allow the dough to expand without the pieces touching each other.

Cover and let steam for about 10 to 15 minutes, or until the dough becomes translucent and the filling is thoroughly heated.

Serve immediately after cooking to enjoy their tender and flavorful texture.

While the dim sum are cooking, mix all the liquid ingredients of the sauce in a bowl.

Using a garlic press, incorporate the garlic into the sauce. If you don't have a garlic press, finely chop the garlic with a knife.

Grate the ginger directly into the sauce. If you don’t have a grater, finely chop the ginger with a knife.

Enjoy your meal!