Before we get on with the recipe I want to show you guys something.

This is what I’ve been wearing for the past few years:

Nothing much on it, just my name and student number.

And yesterday I finally got the chance to pick up the upgrades (intern ID and a rather painful vaccination and booster to follow suit). Nothing significantly different, but the name is clearer now and instead of the student number, there’s Dokter Muda, or intern. Oh and the hospital logo patch on the left pocket.

The only downside is that it comes in short sleeves. There’s an unspoken rule here that states sleeve length varies directly proportional to experience, whereas coat length varies inversely - not sure what will happen if anyone fails to abide by that rule. 

Anyways, let’s get on with the steamed buns, shall we? Once you get a hang on making and pleating the dough, you can stuff it with anything you like. This is actually my second time eating savoury (and first time making) steamed buns, because I usually eat the ones filled with adzuki or mung bean paste. It makes for a nice change. 

STEAMED BUNS (adapted from The Kitchn):

DOUGH:

[ 2 cups all–purpose flour + 1 teaspoon instant yeast + 1 teaspoon baking powder + 4 tablespoons sugar + a pinch or two of salt + 1 tablespoon sesame oil, plus extra for rolling out dough + 1/2 cup lukewarm water ]

Dissolve the yeast and 1 teaspoon of sugar in the water.

In a bowl, mix the flour,  baking powder, sugar, and salt together. Add the sesame oil and stir lightly.

Slowly mix in the water-yeast mixture and stir to combine.

Knead the dough on a lightly floured, clean work surface until the dough is smooth, about 5 minutes. Lightly oil a bowl.  Place the kneaded dough into the bowl and cover dough with a damp kitchen towel and allow to rise for about 1 hour in a warm place.  

Note that humidity makes a difference so if you’re in a cold and dry climate, it may take longer to double in size.

While the dough is proofing, it’s time to make the filling. 

SHRIMP FILLING:

[ 1 teaspoon oil + 1/3 cup shrimp or prawns, chopped + 1/2 small cabbage + 1 spring onion or green onion, sliced + 2 tablespoons fresh peeled ginger, minced or 2 pinches of ginger powder + 2 teaspoon salt + 1 teaspoon sugar + 1 teaspoon oyster sauce  + 1 teaspoon soy sauce + 1 teaspoon sesame oil ]

Finely dice the cabbage. Put them in a bowl and add 2 teaspoon of salt and leave to sit for 5-10 minutes.

After the time has lapsed, put the cabbage inside a tea towel and squeeze the water out. 

Make sure to squeeze really hard and get rid of most of the moisture.

Heat the oil and stir-fry the chopped shrimp until it turns pink. Add in the spring or green onion. Add in the sauces and stir for another 2 minutes before adding the cabbage. Cook until most of the moisture has evaporated. Set aside.

Check the dough after an hour, the dough should have roughly doubled and it should feel airy and quite porous.

Prepare a lightly floured surface and turn the dough out onto it.  Lightly punch the air bubbles out and knead again, dusting with additional flour as needed.

Roll the dough out into a cylindrical shape.  

Roll each piece into a ball, and place under a wet kitchen towel and allow to rest for 10 minutes (the dough will rise again).

Roll out dough into 4-inch diameter circles. Make sure that the middle part of the circle is thicker than the edges.

Place a small ball of filling in center, about 1 heaped teaspoon. 

Form pleats in dough as you seal the buns by twisting and wrapping up the filling in the dough with your right hand while cupping the bun disk lightly with your left hand. 

Twist to seal.

Place the bun on the prepared baking paper squares.

It really doesn’t matter if you place them seal side up or seal side down. I did both, because honestly you don’t really know which one will come out better for a photo-shoot.

Repeat steps  until all the dough is used up.  Anytime the dough seems too sticky, dust with a little bit of flour and knead lightly again if needed.  

Place the filled buns into a warm bamboo steamer or rice cooker and let steam for 15 to 20 minutes. The buns will almost double in size. Serve with soy sauce and/or hot chili sauce

Enjoy!