Chinese Steamed Buns with Meat Filling

Description

This Chinese Steamed bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.

• Original recipe yield: 24 steamed buns.

Ingredients

• 8 ounces chopped pork
• 1 (4 ounce) can shrimp, drained and chopped
• 1 teaspoon salt
• 2 green onions
• 1 tablespoon chopped fresh ginger root
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine
• 1 tablespoon vegetable oil
• 1 tablespoon white sugar
• ground black pepper to taste
• 2½ tablespoons water

Procedures

1. Chop pork into tiny cubes and cook for 3–4 minutes in a wok.
2. Add onions, soy sauce, ginger, rice wine, oil , sugar, and pepper.
3. Chill for 2 hours in freezer.
4. Shape dough into balls for buns.
5. Add 1 tablespoon of filling into the center. Let stand for 30 minutes.
6. Steam bums for 15– 25 minutes.