Steam Bun (meat Filling) With A Half Salad Recipe

Make the dough

In a large bowl combine 2.5 cups all-purpose flour, 1 tsp instant yeast, 2 tbs granulated sugar and 1 tsp salt. Whisk briefly to combine. Make a well and add 1 cup warm water and 2 tbs vegetable oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little extra flour. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare the filling

While dough rises, make the meat filling. Heat 1 tsp neutral oil in a skillet over medium heat. Add 1 tsp minced garlic and 1 tsp grated ginger; sauté 30 seconds until fragrant. Add 1 cup ground pork and cook, breaking up, until no longer pink, about 4–5 minutes. Stir in 1.5 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 0.25 tsp white pepper, 2 tbs finely sliced green onions. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and add to the pan; cook 1–2 minutes until filling is slightly glossy and thickened. Taste and adjust seasoning. Remove from heat and cool to room temperature (15–20 minutes).

Shape the buns

Once dough has doubled, gently deflate and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 60–70 g each). Flatten each piece into a small round, then roll into a 3½–4 inch circle with edges thinner than center. Place about 2–3 tablespoons of cooled pork filling in the center of each round. Gather edges up and pleat or pinch to seal at the top. Place each bun seam-side down on a parchment round or square to prevent sticking. Repeat with remaining pieces.

Proof

Arrange buns in the steamer basket with 1–1½ inches between each to allow expansion. Cover and let proof for 20–30 minutes at room temperature until slightly puffy.

Steam

Set up a steamer: bring water to a boil in a wok or large pot fitted with a steamer basket. Place buns (on parchment) into the steamer in a single layer. Steam over medium-high heat, covered, for 12–14 minutes. Do not open the lid during steaming. After 12–14 minutes, turn off heat and let buns sit covered for 2 minutes to prevent collapse, then remove lid and transfer buns to a plate.

Optional finish

If you prefer a slightly shiny finish, brush tops lightly with a little melted vegetable oil immediately after steaming.

Combine 2 cups mixed salad greens, 0.5 cup thinly sliced cucumber, 0.25 cup shredded carrot and 0.25 cup thinly sliced radish in a bowl. In a small bowl whisk together 1 tbs rice vinegar, 1 tsp vegetable oil, 0.5 tsp honey, 0.25 tsp salt and 0.125 tsp black pepper until combined. Taste and adjust seasoning. Drizzle dressing over the salad and toss gently to coat just before serving so the greens remain crisp. Serve as a half portion alongside two buns.

Brew: steep 2 jasmine tea bags in 16 oz hot water (just-off-boil) for 3–4 minutes for a full flavor, then remove the tea bags. Sweeten with 1 tsp simple syrup if desired. Fill a glass with 1 cup ice and pour the brewed tea over the ice to chill quickly. Serve with the steam buns and salad.