Ingredients
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Dough Ingredients
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400g flour
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10g lard
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salt
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200g water
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Stuffing Ingredients
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200g sausage
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200g cured meat
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40g glutinous rice powder
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25g water
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15g salt
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30g beef tallow
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10g sugar
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8g chicken powder
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1.5g white pepper powder
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2g five spice powder
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5g sesame oil
Directions
Tips
1. It is hard to wrap the stuffing if the stuffing contains a lot of water. Thus, store the stuffing into a fridge to let it set before wrapping.
2. The key for these buns is the stuffing. Since the cured meat and sausage already have flavor, do not add too much salt and chicken powder for seasoning.
Steps
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1
Done
5 minutes
|
Pour the flour into a circle. Make a room in the middle area. Add lard, salt, and water in the middle. Stir well. |
|
2
Done
5 minutes
|
Stir the flour powder into the water to make a dough. |
|
3
Done
5 minutes
|
Knead until smooth and tender. |
|
4
Done
35 minutes
|
Use a plastic wrapper to cover the dough. Let it rest for 30 minutes. |
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5
Done
5 minutes
|
Cut the dough into small pieces, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough. Set aside. |
|
7
Done
5 minutes
|
Mince all stuffing ingredients into pieces. |
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8
Done
5 minutes
|
Use the flat doughs to wrap the stuffing. |
|
9
Done
5 minutes
|
Make the doughs into buns. |
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10
Done
10 minutes
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Place the buns into a steamer. Let it rest for 15 minutes. Then steam over high heat for 8 minutes. Serve. |
