Pork Buns

This is also my first attempt in making Chinese pork buns. It turned out well, quite happy with it.

Part 1: Make the dough

Ingredients:

200 g bun flour (or plain flour)
2 g baking powder + pinch of salt
90 g water
3 g yeast
40 g sugar
20 g margarine

Method:

1. Mix flour, baking powder and salt in a mixing bowl. Mix a little then add margarine. Try to cut in the margarine into the flour by using a fork.
2. Make a hole in the middle. Pour the water, yeast and sugar in the middle.
3. Using a fork, stir in the ingredients together until it forms a dough.
4. Remove the dough to a floured surface and knead it for 10 minutes until it is smooth.
5. Transfer the dough back into the bowl, cover and let it rest for 30 minutes.

Part 2: Make the filling

Ingredients:

200 g minced pork
1 tsp salt + pinch of white pepper
1 tsp sugar
1/2 tsp baking powder
1 tbsp soy sauce
1 tbsp chinese wine
2 tsp oyster sauce
2 tsp potato starch
1 tsp water
1 tsp sesame oil

20 g white cabbage, chopped
30 g spring onion, chopped
50 g water chestnut
2 tsp chopped ginger
1 shitake mushroom

Method:

1. Mix and stir all the ingredients except last four chopped items.
2. Add the last four items and mix well.

Part 3: Assemble

1. Now the dough has rested for 30 minutes. Divide into 8 equal pieces. Round it and let it rest for another 5-10 minutes.
2. Divide the meat mixture into 8 equal parts of meatball as well.

3. Roll one dough into round flat piece, fill in the dough with the meatball and pinch the top together to close it up.

4. Meanwhile, boil 1-inch of water in a pot with a steamer rack. Steam the buns for 16-18 minutes.