Steamed buns, for those who don't like breadcrumbs.
Use your imagination for filling. It has worked even with bolognese sauce. The important rule is to keep the water content of the filling as low as possible. Here is an example with pork mince.
- pork mince
- spring onion
- frech ginger
- Pao zi spices
- sesame oil
- salt, pepper
- 500 gr flour (half soft, half hard)
- 300 ml water
- bit of butter
- raising powder (optional)
Make a bread dough. It is important to roll out thin circles so that the ratio of filling to dough is good.
Put all filling ingredients (except the meat) in a food processor, and mix well by hand with the meat.
Use your kung fu to suround some of the filling with the dough, and close it in a beautiful pattern.
Put a wet clean kitchen towel on the bottom of a steamer. Put the filled dough balls on the towel, avoid touching them.
Steam with closed lid for 15-20 min (until the dough bounces back from pressure).
Serve with a mix of vinegar, soy sauce and sesame oil.