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1
Put all the ingredients for the bun dough into your bread machine.
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2
Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast.
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3
Set the bread maker for the first rising, and allow the dough to rise.
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4
It takes about 1.5 hours.
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5
The dough is ready when it has doubled in size.
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6
While the dough is rising, prepare the ingredients for the filling.
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7
Dice all of the vegetables into 1 cm chunks.
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8
Mix the seasonings, meat, and chopped vegetables, and knead them together.
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9
Divide the filling into 10 portions, shape them into balls, and refrigerate.
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10
I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had.
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11
Divide the risen dough into 10 portions and shape them into balls.
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12
Each ball will weigh about 50 g.
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13
Use a rolling pin to roll the dough balls out into circles like this.
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14
The center should be a little thicker, and the edges will be on the thin side.
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15
Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly.
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16
If you don't pinch them tightly, the buns will come open when steaming.
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17
They should look like this.
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18
Cut out 10 x 10 cm squares of parchment paper and set each bun on a square.
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19
Set the buns into a steamer, spacing them apart.
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20
Steam for 15 minutes.
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21
Do NOT open the lid when steaming!
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22
Look how big they got!
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23
One of the buns came open...you can see the meat juices inside.
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24
Eat with spicy mustard and soy sauce.
