Lamb and Carrot Steamed Buns
Savory steamed buns filled with lamb and carrots, wrapped in soft dough for a hearty Chinese-style meal.
Story
A beloved staple of Chinese home cooking, these savory steamed buns pair tender, spiced lamb with sweet, crisp carrots for a hearty, flavorful filling, all encased in soft, pillowy steamed dough for a satisfying meal any time of day.
Ingredients
whole wheat flour
milk
mutton
carrot
special grade No. 1 wheat flour
yeast
white sugar
monosodium glutamate
salt
scallion
peanut oil
sweet wheat paste
soy sauce
Sichuan peppercorn water
ginger
Instructions
1
Step 1
Wash the carrots, slice them, then briefly blanch in hot water.
2
Step 2
Take them out and let cool slightly.
3
Step 3
Finely chop the carrots.
4
Step 4
Mince the lamb with a knife, add Sichuan peppercorn water, soy sauce and sweet bean paste, and mix well. Then add the chopped carrots, scallions and ginger.
5
Step 5
Add peanut oil, salt and MSG, then mix evenly.
6
Step 6
Add milk to the all-purpose flour, whole wheat flour, yeast and white sugar, and knead into a dough. Let the dough rest for 10 minutes.
7
Step 7
Cut the dough into 50-gram portions.
8
Step 8
Press each portion flat with your hands.
9
Step 9
Roll out the dough into an oval shape.
10
Step 10
Add the meat filling, then slowly pinch the two sides together from one end to form a folded shape.
11
Step 11
Seal each one properly.
12
Step 12
Place them in a steamer, turn up the heat to bring the water to a boil, then steam for 25 minutes. Let them rest for 3 minutes before taking them out.
13
Step 13
Transfer to a plate and serve.
