Ingredients
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500g flour
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250g water
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5g salt
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5g oil
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crab roe
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salted egg yolk
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Stuffing Ingredient
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250g pork
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6g salt
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20g carrots
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100g cabbage
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8g chicken powder
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8g sugar
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100g water
Directions
Tips
1. When mixing the stuffing ingredients, add a little water and baking powder. In this way, the meat can absorb more moisture, and the buns can be juicier.
2. Spend more time on kneading the dough. Make sure the dough is tender so that the buns’ skin can be thin and elastic.
Steps
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1
Done
5 minutes
|
Pour the flour on a work surface. Make a room in the middle area of flour, add water, oil and salt in the middle. |
|
2
Done
5 minutes
|
Mix well and knead the dough until smooth and elastic. |
|
3
Done
35 minutes
|
Use a plastic wrap to wrap the dough. Let it rest for 30 minutes. |
|
4
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. Use a rolling pin to flatten the dough into flat and round doughs. |
|
5
Done
5 minutes
|
Minced pork, carrot, and cabbage. Then add all stuffing ingredients into a bowl. Mix well. |
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6
Done
5 minutes
|
Use the flat doughs to wrap the stuffing. Make them into small buns. |
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7
Done
15 minutes
|
Place the buns into a steamer, let it rest for 10 minutes. |
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8
Done
10 minutes
|
Top with yolk and crab roe on the buns. Use high heat to steam for 8 minutes. Serve. |
