Meat buns

Prepare with gelatin soup. Add gelatin, salt and pepper to the warmed Chinese soup to dissolve it, then place in the fridge to harden.

Put the ground pork in a bowl and add [A] and mix well.

Cut the komatsuna, which has been boiled and drained, the shiitake mushrooms that have been recycled with water, and the boiled bamboo shoots into cubes of about 3-4 mm each. Add to the minced meat from [2] with the lard and mix well.

Add the grated ginger and chopped green onions and mix quickly.

Shred the gelatin soup from [1] using a colander or finely chop it with a knife, then add it to the bowl from [4] and mix.

Add potato starch, scallion oil and sesame oil and mix quickly. Remove in a tub and let it rest in the fridge for about an hour.

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Arrange with the cut side facing up and lightly sprinkle flour. Use a rolling pin to spread it around the dough, then place 20g of the medium paste [6] in the center of the dough with a spatula. Wrap the middle bean paste by slowly making folds. Use the thumb on your left hand to push the medium bean paste inside to wrap it neatly.

Hold the dough tightly to prevent the medium paste from coming out. Steaming will drip the dough, so it's a good idea to mold it to make the waist a little higher.

Arrange on a steamer lined with a cooking sheet and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you can use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.

After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes. Once it's steamed, bake the bottom in a frying pan with oil that's not too thick and finished.