More meat buns!
I tweaked the previous recipe because… Well the filling was too much like a party and I prefer it with a more meaty structure.
🥟 2.6 cup all purpose flour, sieved
🥟 1 cup lukewarm water
🥟 1.5 tsp yeast
🥟 2 tbsp sugar
🥟 500 gr pork neck
🥟 2 stalks green onion, chopped
🥟 1+1/3 tsp minced/grated ginger
🥟 3 cloves garlic, minced
🥟 4 tbsp dark soy sauce
🥟 2 tbsp sweet soy sauce
🥟 2 tbsp oyster sauce
🥟 1/2 tsp salt
🥟 1/2 tbsp pepper
🥟 1/2 tsp sugar
🥟 2 tbsp cooking wine
🥟 3 tbsp corn starch
🥟 2 tbsp sesame oil/olive oil
🥟 2 tbsp water
Filling: dice the meat (1 cm3) and beat with meat mallet/tenderizer. Add all other ingredients and mix.
1. Dilute sugar in water, then add the yeast and allow to sit for 10-15 minutes until it forms bubbles.
2. Add yeast water to the flour, stir.
3. Knead the dough until it becomes smooth. Round the dough, coat with olive oil, then place in a container smeared with olive oil and store in a warm place for 60-90 minutes or until it doubles.
4. Remove from the pot, poke to remove the air pockets, and divide into 4 equal pieces. This is when you can freeze/fridge the dough if not for immediate use.
5. (After thawing) Divide the dough in quarters, then divide each quarter into 5 balls (this recipe yields 20 buns). Store the not-yet-used dough in a covered container to prevent it from drying up. If too sticky, use flour.
6. Take a ball, flatten a bit, then flatten the sides. Make sure it’s not too thin. Add 1 tbsp of meat and fold. Place the buns on baking paper and place in a closed container (I placed it in the steamer). Let sit for about 20 minutes to allow it to rise further.
7. Steam for 20 minutes, turn the fire off, and leave for another 5 minutes before opening the lid. If you are not using a wooden steamer, cover the underlid with a cloth to absorb the steam so that the buns stay dry.
8. Enjoy warm.
Rest of the meat: heat olive oil in a pan and cook until tender.