Shandong Steamed Buns
Savory, perfectly balanced, and full of distinctive character, these traditional Shandong steamed buns are a classic Lu (Shandong) cuisine wheat staple.
Ingredients
fermented dough
500 g
pork (cut into small cubes)
to taste
cilantro (finely chopped)
300 g
deer horn seaweed (cleaned and cut into small segments)
50 g each
tender Napa cabbage stalks (cut into small cubes)
100 g
sesame oil
25 g
chopped scallions
50 g
MSG
3 g
salt
2 g
yellow soybean paste
35 g
minced ginger
15 g
Instructions
1
Make the filling
Cut the Napa cabbage and pork into small cubes, place them in a mixing bowl, add the deer horn seaweed (cleaned and cut into small segments), chopped scallions, minced ginger, finely chopped cilantro, salt, sesame oil, MSG, and yellow soybean paste, mix well, adjust seasoning to taste, and set aside as the filling.
2
Shape and steam the buns
Add the appropriate amount of alkaline agent to the fermented dough and knead well, divide the dough into 30 portions, roll each portion into a thin wrapper with a rolling pin, place a portion of the filling in the center of each wrapper, pleat the edges more than 20 times to seal, and shape into buns. Let the shaped buns rest for 10 minutes, then place them in a steamer basket and steam over high heat for 10 minutes until done.
