Steamed Buns with Filling
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
- Ingredients
- 1 ⅔ cups flour
- 1 Tbsp Yeast
- 1 tsp Dried yeast
- 1 Tbsp sugar
- 1 tsp salt
- flour (for working the dough)
- 2 scallions (finely chopped)
- 1 cup Water chestnut (from a jar, drained and finely chopped)
- 1 red chili pepper (finely chopped)
- 2 ⅔ cups ground pork
- 1 Tbsp soy sauce
- brown sugar
- 1 tsp sesame oil
- sesame oil (for the steamer basket)
Preparation steps
1.
Put the flour in a bowl and make a well in the centre. Add the yeast (crumble fresh yeast if using) and mix with around 120 ml lukewarm water, the sugar and a little of the flour. Cover and leave for around 30 minutes to start working.
2.
Add the salt and knead in the remaining flour to form a smooth dough. Leave for a further 30 minutes to rise, then turn out onto a floured surface, knead once more and leave again for 30 minutes to rise.
3.
For the filling, mix together the spring onions, water chestnuts, chilli and minced pork in a bowl. Flavour with soy sauce, a pinch of sugar and sesame oil.
4.
Knead the dough one last time on a floured surface and divide into 4 pieces. Flatten into circles (approx. 16-18 cm in diameter) and place 1/4 of the filling in the centre of each. Draw up the edges and shape into a dumpling, pressing the edges together well.
5.
Transfer to 4 small, oiled bamboo baskets and cook, with the lid on, over a hot water bath for around 20 minutes. Remove and serve immediately.
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