Chef Thuyeh Trinh Thai,
Thanh Huong
These pillowy steamed buns meld savoury with sweet.
Ingredients
Filling
1 lb ground pork
1 cup minced shiitake mushrooms
1 pkg clear vermicelli noodles soaked, drained and minced
1 large onion, minced
1 tsp black pepper
1 Tbsp salt
1 Tbsp sugar
2 Tbsp oil
Dough
6 cups all purpose flour
2 1/2 cups sugar
4 Tbsp baking powder
4 Tbsp baking powder
4 Tbsp canola oil
3 cups milk
4 Tbsp white vinegar
Method
Filling
1. In a large bowl combine all ingredients and mix thoroughly.
2. Equally divide filling into 20 portions. Form into balls. Set aside.
Dough
1. In a large bowl of electric mixer combine the dry ingredients.
2. Add oil and milk and knead with dough hook. Dough should be moist to the touch.
3. Divide into 20 equal balls.
4. Use a rolling pin to roll dough balls out to 1 cm thickness. Add filling and wrap up by spinning counter clockwise and pinching top of bun.
5. Place buns on cupcake liners.
6. In a steamer pot bring water and 4 Tbsp white vinegar to a boil. Steam buns for 10 mins, remove lid. Wipe away excess water on lid. Replace and steam for 10 mins more.
7. Serve warm.
Yield 20 steamed buns