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Chinese Steamed Buns with Meat Filling

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This Chinese Steamed bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.

  • Original recipe yield: 24 steamed buns.

Ingredients Edit

Directions Edit

  1. Chop pork into tiny cubes and cook for 3–4 minutes in a wok.
  2. Add onions, soy sauce, ginger, rice wine, oil, sugar, and pepper.
  3. Chill for 2 hours in freezer.
  4. Shape dough into balls for buns.
  5. Add 1 tablespoon of filling into the center. Let stand for 30 minutes.
  6. Steam bums for 15– 25 minutes.

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