Chinese Recipes - Steamed Buns

Ingredients

Skin:

• 3 cups (300 g) strong flour

• 2 cups (200 g) weak flour

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 teaspoon dry yeast

• 2 tablespoon lard

• 1 1/4 cups (250 cc) warm water

Bean filling:

• 300 g (11 oz) bean paste

• 3 tablespoons lard

• 1/2 teaspoon salt

Meat filling:

• 100 g (4 oz) ground pork

• 2 leaves Chinese cabbage

• 1 slice ginger

• 3 cm (1 1/4 inch) green onion

• 2 teaspoons soy sauce

• 1/2 teaspoon salt

• 2 teaspoons sesame oil

• 1 tablespoon lard

---

Method:

1. Dissolve yeast in 45° lukewarm water. Add sugar, lard salt. Mix well. Add to sifted flour, stirring with chopsticks.

2. Knead dough until smooth. Place in bowl. Cover with damp cloth. Leave about 1 1/2 hour in a 30° place.

3. After 1 1/2 hour dough will rise to double its original size. Knead. Add flour if too soft.

4. Roll and cut into 5 cm (2 inch) pieces (12 portions). Set aside awhile. When dough rises, lightly roll into 12 cm (5 inch) size skins.

5. Place meat filling in center and gather edges. Close last fold by twisting. Make 6 buns. Set aside.

6. Fill remaining skin with bean filling. Gather edges. Remove protruding piece of dough. Place gathered end down.

7. Form round ball by turning on board with hands. Set aside until dough rises. Steam bean buns 20 minutes, meat buns 15 minutes.