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1
Make the bun.
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2
In a bowl, mix the dough ingredients.
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3
When it forms a ball, knead on a clean surface.
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4
Knead or fold gently several times, taking care not to rip the dough.
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5
Repeat until the surface of the dough is smooth, about 15 minutes.
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6
Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour.
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7
Make the filling.
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8
Dissolve the Chinese soup stock in 50 ml of boiling water.
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9
Add the gelatin and let it absorb the water.
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10
Microwave and dissolve the gelatin.
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11
Chill and harden the jelly in the refrigerator.
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12
Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks.
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13
Finely chop the ginger.
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14
Combine the chopped up ingredients and the ground pork until the meat is sticky.
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15
Add the seasoning ingredients.
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16
Add the jelly from Step 4 to the meat filling and mix.
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17
Add the katakuriko and mix well.
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18
Divide the meat filling into 8 portions and roll into balls.
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19
Divide the rested dough into 8 portions, and roll each one gently into a ball.
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20
Cover with a moistened kitchen towel and let rest for 15 minutes.
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21
To form the buns: Roll each dough into a 10 cm circle.
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22
Thin out the edges, until the circle is 12 cm.
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23
If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit.
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24
Center a meat filling on the dough circle, and add 2 shrimps on top.
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25
Wrap the filling.
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26
Make little pleats as you wrap.
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27
If this is difficult for you, close up the bun and turn it over so you have the smooth side on top.
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28
Cut parchment paper into 10 cm squares, and put a bun on each piece.
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29
Put the buns in a steamer, and leave to rise again for about 15 minutes.
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30
Bring water to a boil to use for steaming.
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31
Brush the buns with a 1:1 mixture of sugar and water to make them shiny.
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32
This is optional.
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33
Steam the buns for 15 to 20 minutes.
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34
Soft and fluffy meat buns!
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35
Enjoy while piping hot.
