Taiwanese Steamed Buns (台湾馒头)

  • 2 cups of plain flour
  • 1 teaspoon of dry yeast
  • 1/2 cup of warm water
  • 1/2 teaspoon of sugar
  • 1/4 cup of milk
  • 1 tablespoon of baking powder
  • 100g of minced pork
  • 2 sliced shiitake mushroom
  • 2 sprigs of spring onion
  • 1 teaspoon of ginger
  • 150 grams of chopped cabbage
  • 1 teaspoon of soy sauce
  • 1/2 teaspoon of salt
  • 1 teaspoon of sesame oil

  1. Mix the flour with the baking powder and put through a sieve to remove lumps 
  2. Mix the yeast with the sugar and half the warm water and sit until frothy 
  3. Add the remainder of the water and milk to yeast and then mix into the flour 
  4. Knead the flour mixture until a soft dough and elastic dough is produced. 
  5. Cover in a greased glass bowl and place in a warm spot for about an hour. 
  6. Divide the dough into 8 pieces and roll them into a round 8cm flat discs 
  7. Put the meat filling in the centre of each disc and wrap the edges up 
  8. Put the buns on wax paper and put into a steamer and cook for about 20 minutes. 
  1. Boil the cabbage and cut into small fine slices 
  2. Cut the spring onion into small rings 
  3. Slice the mushroom 
  4. Mix all the ingredients well together and divide into 8 sections