Fluffy Steamed Pork Buns with Cabbage, Ginger and Shiitake

What you need

• 250 g (2 cups) plain flour, plus extra for dusting
• 1 tsp instant dry yeast
• 1 tsp baking powder
• 25 g (2 tbsp) caster sugar, for the dough
• 2 dried shiitake mushrooms
• 130 ml (1/2 cup) shiitake soaking liquid, warm; top up with warm water if short
• 150 g (5 oz) pork shoulder, cut into 5 mm cubes, or use coarse minced pork
• 100 g (3.5 oz) cabbage, tender leaves
• 2 stalks scallions, about 40 g, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp potato starch
• 1 tsp sugar, for the filling
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1 pinch five-spice powder
• 4 tsp sesame oil, 3 tsp for the dough, 1 tsp for the filling
• salt, a pinch for the dough, 1/2 tsp for the filling, or to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Soak the shiitake in 200 ml hot water until soft, about 30 min. Squeeze them out over the bowl and keep the liquid.

2. 2

   Cut off the tough stems and dice the stems and caps finely, about 5 mm.

3. 3

   In a large bowl, mix the flour, yeast, baking powder, caster sugar and a pinch of salt.

4. 4

   Add 3 tsp of the sesame oil. Pour in 130 ml of the warm shiitake soaking liquid a little at a time, mixing until a shaggy dough forms.

5. 5

   Knead on a floured surface until smooth and elastic, about 10 min.

6. 6

   Shape into a ball, return to the bowl and cover. Leave in a warm spot until doubled in size, 40-60 min.

7. 7

   Meanwhile, steam or blanch the cabbage for 1 min and cool it. Wrap in a clean cloth and squeeze out as much water as you can, then chop finely.

8. 8

   Mix the pork with 1/2 tsp salt, a few grinds of pepper, the sugar, soy sauce, oyster sauce, five-spice powder and 1 tsp sesame oil. Stir in the starch until the mixture turns sticky.

9. 9

   Add the cabbage, scallions, ginger and diced shiitake and mix evenly. Divide into 8 balls.

10. 10

    Punch down the risen dough, roll it into a log and cut it into 8 equal pieces. Shape each into a smooth ball, cover and rest 10 min.

11. 11

    Roll each ball into a round about 10 cm (4 in) across, keeping the edge thinner than the centre.

12. 12

    Set a filling ball in the middle of a round. Pleat the edge up and around the filling, then pinch and twist the top closed.

13. 13

    Set each bun on a 5 cm (2 in) square of baking paper in a steamer basket, 3 cm (1 in) apart. Warm the water in the pot until lukewarm, switch off the heat and set the basket on top. Cover and leave 10-20 min, until they swell.

14. 14

    Wrap the lid in a clean towel. Bring the water to a boil over high heat, then lower to medium and steam for 15 min, until the pork is cooked through with no pink inside.

15. 15

    Switch off the heat and keep the lid on for 3-5 min so the buns do not collapse. Serve hot.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.