Ingredients:
Dough
150 g all purpose flour
80 ml water
1/4 tsp salt
1/2 tbsp sugar
1/2 tsp yeast
1/2 tbsp oil
Filling (in excess)
300-400 g minced meat
10 shrimps, shell removed, cleaned & chopped
1 ½ tbsp grated ginger
1 tbsp white pepper powder
1 tbsp garlic powder
1tbsp light soy sauce
2 tbsp oyster sauce
1/4 tsp salt
1 tsp sugar
1 tbsp sesame oil
1 ½ tbsp cooking wine
1/2 tbsp cornstach
1/2 cup chopped cabbage
1 stalk scallion, chopped
Method:
To prepare dough:
In a large bowl, combine all dough ingredients, knead till soft and smooth.
Lightly greased a container, place-in the dough, cover and let proof till doubled in size (about 1.5 hours).
To prepare filling:
In another large mixing bowl, combine all the filling ingredients except cabbage and scallion.
Stir thoroughly to give sticky texture.
Lastly add-in cabbage and scallion, stir to homogeneously incorporate.
Adjust taste accordingly with salt.
To assembly:
Over a lightly floured surface, punch down the dough and knead again for another 3 minutes.
With floured knife, cut dough into small pieces according to preference sizes.
Sprinkle-on some flour, flatten each small dough and roll out thin into rough sheet.
Place a spoonful filling onto the center of pastry, twist to seal the top and flatten lightly.
Place the filled buns on heavy floured plate with seal side down, cover with kitchen towel and leave to rise for about 20-30 minutes.
Lightly grease a non-stick pan, pan-fry buns to brown one side for about 1-2 minutes.
Flip over buns, sprinkles-on about 1 tbsp water around each bun, cover and steam for about 3-4 minutes to brown the another side and cooked thoroughly.
Once water just dried out, flip over buns, and cook the previous side for about 1 minutes covered again.
Remove buns from heat and best serve warm.
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