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1
Mix the ingredients together, and knead well for 5-10 minutes until the surface is smooth.
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2
It's faster to knead by hand than in a bread machine.
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3
Let the dough rise (1st rising): put the dough in a lightly oiled bowl.
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4
Heat up a steamer until steam is rising.
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5
Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes.
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6
While the dough is rising, mix the ingredients and the flavoring ingredients together to make the filling.
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7
It has lots of vegetables in it!
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8
Take the risen dough out and put it on a working surface that has been dusted with bread flour.
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9
Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel.
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10
Roll each ball out and flatten into a 10 cm pancake.
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11
Make the perimeter thinner (about 2 mm) than the middle part.
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12
Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it.
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13
Press the seams together very well.
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14
The dough here is a bit thick.
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15
Cut parchment paper into 5 cm squares, and place a bun on each piece.
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16
You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other.
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17
Let them defrost at room temperature and steam as usual.
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18
Cook the buns in a preheated steamer for 12 minutes.
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19
Done!
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20
The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer.
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21
They are great dipped in soy sauce.
