Shanghai-Style Pork Stuffed Bun Recipe

Cake flour 250g
Pork moderate amount

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Granulated sugar moderate amount

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Yeast moderate amount

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Scallion moderate amount

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Ginger moderate amount

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1. Add yeast and moderate granulated sugar to 250g cake flour. Stir in enough warm water to form a dough.

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2. After kneading into a ball, add a small spoonful of lard (the purpose of adding lard is to make the steamed buns whiter).

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3. Knead until smooth, cover with a damp cloth, and let rise until the dough doubles in size.
4. Next, prepare the filling: pork, spring onions, and ginger slices.

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5. Finely chop the pork, spring onions, and ginger slices.

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6. Mix the three ingredients together, then add cooking wine, salt, starch, and cooking oil, stirring until well combined.

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7. Knead the dough, which has doubled in size, repeatedly into a long strip, and divide it into equal small portions.

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8. Roll each portion into a round wrapper with thin edges and a thicker center.

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9. Wrap the meat filling into the wrapper.

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10. Pinch the wrapper tightly to seal the bun.

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11. Let the wrapped buns rest for another 30 minutes, then place them into a steamer and steam for 8 minutes (add the buns only after the water has come to a boil).

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12. Done.

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