Mix dough ingredients (first six). I used a food processor with a dough blade. Should make a smooth ball.
Spray a bowl with nonstick spray, put dough in bowl. Cover let rise until it doubles. About 1 hour.
Slice your fresh herbs, note, cilantro is the normal used, but I used sage in the pictures because that is what I had.
Slice your green onions, about 1/4 inch or smaller.
Roll out your dough, I used a floured cutting board, to about 1/4 thick. No less.
Either spray your dough with oil, or brush some oil on.
Sprinkle your garlic and ginger powder on dough. Leave a 1 inch boarder on the long side to seal later.
Spread your herbs next, don't forget the boarder.
Spread your green onions, leave the boarder.
Sprinkle 3 or 4 punches of salt to round it out.
Roll it up as tightly as you can, but be careful, don't rip it. If you do, you can pinch it closed.
Set up your steaming apparatus. Spray the surface or use parchment paper, sprayed.
Cut a little off each end to square it up, like 1/4 inch.
Slice your roll into pieces. Use your judgement, make them about 1 1/2 - 2 inches.
Place in your steamer (not heated yet) leave as much space as possible.
Allow to raise about 20 minutes.
Get the stream going, you may have to remove your steamer basket until the water is hot.
Stream rolls for 20 minutes.
Serve immediately.
