Shanghai Steamed Buns

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300 g Pork skin, cut into strips
500 g Pork bones
Cold water, just enough to cover the bones
3 cm Ginger, peeled and sliced
3 tbsp Shaoxing wine
3 tbsp Soy sauce
1 Spring onion, finely sliced


190 g Plain flour
110 ml Warm water


500 g Pork mince
2 tbsp Shaoxing wine
tsp Sesame oil
4 tsp Ketjap manis
1 tsp Ginger, grated
Pepper to taste
200 ml Aspic, chopped

Dipping sauce

100 ml Black vinegar
1 Ginger, julienned


Bring water, bones and skin to a boil in a small pot for 1 minute.
Rinse with cold water to remove any impurities.
Simmer all stock ingredients for 2 hours.
Strain stock with a fine mesh strainer and leave to cool. Refrigerate overnight to set aspic (jelly).
Mix flour with water, spoon by spoon. Knead for 15 minutes until smooth and elastic.
Let dough rest covered for one hour.
Mix filling ingredients (except aspic) for 2 minutes until well combined then fold in aspic.
Place mixture in fridge for 30 minutes.
On a dusted surface, roll out 12-gram pieces of dough into balls with a diameter of 12 cm.
Keep them moist under a damp cloth.
Prepare the tray with a light coating of canola spray or a brush of oil.
Holding dough disk in the palm of the hand, put a spoon of filling in the centre, fold sides upwards and use a little water on your fingertips to make the dough stick and close fully. Set on tray.
Make about 12 buns.
Put the tray into the cold cooking space. Steam.

Cooking steps

Steaming 100°C for 10 Mins

Baking tray

Quantity Ingredient
500 g Pork bones
5 tbsp Shaoxing wine
4 tsp Ketjap manis
1 Ginger
3 tbsp Soy sauce
110 ml Warm water
tsp Sesame oil
200 ml Aspic
Pepper to taste
100 ml Black vinegar
1 Spring onion
500 g Pork mince
300 g Pork skin
3 cm Ginger
190 g Plain flour
Cold water
1 tsp Ginger

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