Recipes

Serves 6-8 people

Ingredients:

Bun wrapper

• 5 cups (1000 g) All purpose flour         
• 1 cup sugar (200 g)
•  2 eggs
•  2 ½ cups water( 500 g)
•  2 tsp dried yeast

Ingredients:

Bun filling

• 1 lb mince pork (450 g)
• ½ lb napa cabbage leaves (chop to jullienne shape)
• 6 dried mushrooms (soak in water until soft)
• ½ carrot, ½ tsp salt, 1 tsp sugar, 2 tsp light soya sauce, 2 tsp oyster sauce

Method:

Warm the water up to 45 to 50 degree Celsius. Pour warm water in a stand mixer and add dried yeast, sugar and eggs. Stir the ingredients, mix together and add flour, then stir for 5 minutes. Cover the dough, wait for half an hour and let it rise up.

Chop the dried mushrooms and the carrots in tiny pieces. Pour all the filling ingredients in a container and mix them together. Check the dough. If it rises double, take it out and place on a wooden board. Press it by rolling pin. Then spread on a wooden board. Roll up the dough in a big rope and divide into about 30 pieces. Take one of the dough pieces and press it into a round, thin shape with a short, round stick. Scoop 2 teaspoons of the filling and put in the middle of the bun wrapper. Fold it as the pictures shape round and beautiful and put it into a steamer basket .

Finish them all one by one and spray warm water onto the buns. Put all the buns in a bake oven and turn oven on for half a minute, Let it warm and then turn it off. Wait for about 40 minutes, Let the buns rise again double the size. Compare the buns’ shapes when  just made. Boil a pot of water until hot and put the steamer baskets with the buns on the pot. Steam the buns for 15 minutes, and then you have hot and fresh dim sum to feed your family.

Tips:

When folding the buns, seal the filling inside the wrappers. Do not let the filling leak out. If it is not sealed properly, the bun design will not show up.

When you first make the dough, let it rise double the size. Then punch down the doughand cut it into individual pieces. After you have made the buns, wait until each piece rises again.

Finally, when steaming the buns, the pot and the steamer baskets must be sealed tightly. If there is any gap, the hot steam will escape and there won’t be enough heat to cook the buns.