- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 2 cup self-rising flour
- 2 1/2 cup warm water
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 tablespoon vegetable oil
- 1 teaspoon baking powder
- Mix together yeast, 2 tbsp sugar, 1 cup flour, and 1 cup warm water. Allow to stand for 30 minutes until double.
- Mix 1 1/2 cup warm water, flour, salt, 3/4 cup sugar. Knead until dough surface is smooth and elastic. Add in the oil and knead again. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. Punch down and let it stand for another hour. (overnight is better)
- Divide dough into 2 parts and divide each half into 12 parts. Shape each part into a ball with smooth surface up. keep the dough cover until use.
2 lbs ground pork
1/2 medium onion diced
5 dried shiitake mushrooms soaked and boiled then diced
2 cup cabbage chopped and squeeze water out
Couple pieces black fungus soaked and chopped
1 bundle transparent vermicelli (soaked in warm water, chop to 2 inches)
2 stalk green onion chopped
6 eggs (boiled and cut into 4 pieces each)
3 Chinese sausage (cut into 24 pieces)
2-3 pieces garlic chopped
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp sugar
1/2 tsp ground pepper
2 tbsp oil
5 tbsp water
1 1/2 tsp salt
1. Mix the seasoning with ground pork and mix well. Mix until the meat is somewhat elastic. Now mix in the rest of the ingredients (leave out the egg and sausage). Mix well and taste. Best way to know if your meat is season well or not is to fry a piece and taste.
2. Now take a piece of dough and flatten with a roller. Remember to use some flour to prevent sticking to hand and roller.
3. Scoop some meat onto dough and add a piece of egg and sausage. Form your bun and put it on a piece of cut wax paper. Remember to have this cover while you work on more buns.
4. Add 2-3 tbsp vinegar to the water and heat it up. Steam the buns for 20 minutes for larger buns.
5. After buns are steamed, now heat a pan with some oil and fry the buns. Turn the buns to get all sides golden brown. (Remember to remove the wax paper before frying.)