Addictive Kimchi Pork Steamed Buns
INGREDIENTS
For the dough
- 250 grams (9 ounces) all-purpose flour plus extra to dust the working surface
- 1 teaspoon instant dry yeast (or 1 and 1/2 active dry yeast)
- 170 milliliters (6 ounces) water
- For the filling
- 200 grams (7 ounces) ground pork (lean-fat ratio 7:3)
- 2 tablespoons Shaoxing wine
- 1 and 1/2 tablespoons light soy sauce
- 300 grams (10 ounces) kimchi (*see footnote 1)
INSTRUCTIONS
- Combine flour and dry yeast in a large bowl and mix well. Prepare a small bowl with extra flour on the side.
- Slowly pour the water into the bowl with the flour and yeast, mixing them with a pair of chopsticks. When the water is mixed with the flour, dust both hands with flour and start kneading to form dough. The dough should be quite soft and sticky. When dough has formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue to knead the dough until the surface of the dough becomes smooth and its texture springy, about 5 minutes. Dust hands and the working surface with extra flour whenever the dough starts to feel sticky during the process.
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