Ingredients
Method
For the Filling
- Mix the minced meat with Chinese seasoning, soy sauce, hoisin sauce, and sugar.
- Heat oil in a wok and cook the meat until it's dry with minimal liquid. Let cool.
For the Dough
- In a bowl, combine flour, salt, yeast, and sugar.
- Gradually add water while mixing until you form a soft but not sticky dough.
- Knead for 5 minutes, then add oil and lard. Knead again until smooth.
- Cover and let rise for about 30 minutes.
- Punch down dough and let rise again for another 15 minutes.
- Divide dough into 2 oblong logs, then cut each log into 1-inch slices (adjust size as desired).
- Shape each slice into a ball, flattening it with the center slightly thicker than the edges.
- Place about 1 to 1½ teaspoons of filling in the center of each piece.
- Pinch edges together to seal and place each bun on a square of wax paper.
- Place in steamer with space between each, and steam for 15 minutes.
Notes
- Pork option: Use 3 pounds of raw pork, finely chopped, and season as above.
- Meat should be dry after cooking to avoid leakage during steaming.
- Don’t overfill, or the meat may break through the dough while steaming.
- Ensure buns don’t touch in the steamer—use wax paper to keep them separated.