Chinese steamed bun (meat bun) | Haruan's recipe transcription

Add (A) to a bowl and mix.
Cover and let rise for 1 hour.

Put (B), 1, and salad oil in another bowl and mix with a rubber spatula.
Knead the dough by hand until there are no lumps.
Cover the dough with plastic wrap so that it sticks to the dough.

Add ground pork to another bowl.
Finely chop the onion and ginger.
Add Chinese seasoning to the edge of the bowl.
Add (C).
Pour hot water over the Chinese seasonings and stir to dissolve.
Mix all ingredients.
Add onion and ginger and mix.

Divide 2 into 8 parts, roll out lightly, roll into a ball, and cover with a bowl.
Using a rolling pin, roll out the dough into a circle with a diameter of 11cm.
Divide Step 3 into 8 equal parts, place them on the rolled out dough, wrap them so there are no gaps, and place them on the frying pan.
Do the same for the rest.

Heat a frying pan over high heat.
When the bottom dough becomes hard, add water (for steaming), cover with a lid, and steam for 13 minutes.
Remove the lid and heat until the water evaporates.
Pour salad oil through the skin of the pan and heat.

お皿に盛り付けて完成。