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1
To make buns.
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2
Combine 1/2 cup flour and yeast in a mixing bowl.
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3
Heat together milk, oil, sugar and salt just until warm.
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4
Add to dry ingredients.
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Beat at low speed for 30 seconds, scraping sides constantly.
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6
Beat 3 minutes more on high speed.
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7
Stir in as much of the remaining flour as you can mix in with a spoon.
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8
Turn onto a lightly floured surface.
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9
Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes.
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10
Place dough in a lightly greased bowl, turning once to grease surface.
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11
Cover and let rise in a warm place until doubled (about 1 hour).
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12
Make filling while dough rises.
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13
Punch dough down.
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14
Turn dough out onto a lightly floured surface.
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15
Shape into 12 balls.
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Cover and let rest for 5 minutes.
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17
Roll each ball of dough to a 3 inch round.
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Place a heaping tablespoon of filling in the center of each round.
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Bring edges up around the filling until edges just meet.
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20
Pinch to seal in the center, forming a small ball.
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21
Cover and let rise 10 minutes.
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22
Place boiling water 1/2 inch below steamer rack.
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23
Lightly grease steamer rack or line with cabbage leaves so buns don't stick.
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Place buns, seam side down, on steamer rack so sides don't touch.
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25
Do not allow to rise.
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(if all buns won't fit, refrigerate some while others steam) Place rack over boiling water.
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Cover and steam buns for 20 to 25 minutes or until done.
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Cool slightly before serving.
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29
To make filling.
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30
Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces.
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31
Drain off fat throughly.
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32
Place cabbage over meat.
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Add 1 Tablespoon water.
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Cover and cook over low heat for 10 minutes or until cabbage is done.
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35
Stir remaining 2 Tablespoon water into flour.
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36
Stir into meat and cabbage mixture.
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Cook and stir until thick and bubbly.
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38
Cool slightly.
