Three-Dice Big Buns
A Zhejiang-style steamed bun featuring a fluffy, soft dough wrapper and a savory filling made from diced pork, winter bamboo shoots, and chicken.
Ingredients
white flour
500 g
fresh yeast
half
pork rib meat
150 g
cooked winter bamboo shoot meat
150 g
cooked chicken
100 g
dried shrimp roe
15 g
Shaoxing wine
15 g
soy sauce
30 g
white sugar
10 g
chicken stock
to taste
water
to taste
starch
30 g
Instructions
1
Step 1
Remove the pork skin from the pork rib meat. Place the meat in a soup pot and simmer until about 70% tender (a chopstick can pierce through). Remove, let cool, then take out the bones. Cut the pork into 0.7 cm small cubes, the same size as the cooked winter bamboo shoot meat and the cooked chicken.
2
Step 2
Place a wok over high heat. Add the chicken stock, soy sauce, Shaoxing wine, white sugar, dried shrimp roe, cooked pork cubes, cooked chicken cubes, and cooked bamboo cubes, and bring to a boil. Stir in the starch slurry, lifting and folding the mixture so the sauce thickens evenly. Transfer to a plate, let cool, then place in the refrigerator until ready to use.
3
Step 3
Dissolve the fresh yeast in a small amount of warm water, breaking it up into a slurry. Combine with the white flour in a bowl, add about 24 g of warm water, and mix until a smooth dough forms. Cover (keep warm during the winter) and let rest until the dough is fully proofed.
4
Step 4
Turn the proofed dough out onto a floured work surface (dust with dry flour to prevent sticking). Knead briefly and roll into a log, then cut into 10 small dough portions. Flatten each one, place a portion of the three-dice filling in the center, pinch the edges together to seal, and set the finished buns on the work surface to rest for a few moments.
5
Step 5
Place the rested three-dice buns in a steamer tray. Set the tray over a pot of boiling water, cover, and steam vigorously over high heat for about 12 minutes until cooked through. Lift the steamer tray off the pot and serve.
