Recipe by Ming-Cheau Lin, from butterfingers.co.za
Dough: (You can also use your own dough recipe)
4 cups of all-purpose flour, sifted (extra flour for dusting)
1 tsp salt
1 packet instant yeast
1 tsp baking powder
1 cup warm milk (more if necessary)
2 tbsp sugar
2 tbsp of canola/sunflower oil
500g minced pork
200g shredded Napa cabbage (Chinese cabbage, keep 4 full leaves to use as plate)
1 finely sliced spring onion
1 tbsp julienne ginger (very skinny julienne pieces)
1 tsp chopped garlic
1 tbsp sesame oil
1/2 tsp salt
1 large egg
1 tsp white pepper
2 tbsp of soya sauce
1 tbsp sugar
1 tsp Chinese 5 spices seasoning
Mix till the filling becomes sticky.
Sticky soya sauce
Fermented soy beans
A pinch of julienne ginger
Mix together all ingredients for the dough and leave to rise. (Wait for dough to be ready.)
Mix filling ingredients together in one bowl until it becomes sticky, set aside.
Next I will use a done ball of dough roll it into a long log and cut it into portions of the same size. Then cover under damp towel. Roll out a ball into a flat disk. I will prepare 5 disks at home and bring with.
Scoop filling onto a disk, then pinching the bun together on top.
Steam 6 buns, each on a cabbage leaf in the bamboo steaming basket for 15 minutes. The cabbage leaf will help you remove the buns without them sticking to the basket.
Rest for 2 minutes.
Enjoy with the dipping sauce.