Ingredients (12 buns)
| [Wrappers] |
|
|
[A]
Cake flour |
400g |
|
Baking powder |
2 Tbsp |
|
S&B Oriental Curry Powder |
1 Tbsp |
|
[B]
Salt |
1/2 tsp |
|
Sugar |
3 Tbsp |
|
Sake |
1 Tbsp |
|
Water |
150ml |
|
hot water
|
150ml |
| [Curry-flavored filling] |
|
|
Ground pork
|
200g |
|
[C]
Soy sauce |
1 tsp |
|
Sugar |
1/2 tsp |
|
Pepper |
Pinch |
|
Five-spice powder |
Pinch |
|
Sesame oil |
1/2 Tbsp |
|
S&B Golden Curry Mix 220g |
2 blocks(55g) |
|
Dried shiitake mushrooms
|
4 |
|
Boiled bamboo shoots
|
60g |
|
Cabbage
|
160g |
|
Japanese leek
|
1 stalk |
|
Ginger
|
1 small knob |
|
Garlic
|
1/2 clove |
|
Potato starch
|
1 Tbsp |
Directions
[Meat filling]
- Rehydrate the dried shiitake mushrooms.
- Chop the S&B Golden Curry Mix finely.
- Add [C] to the ground pork and mix well.
- Chop the rehydrated shiitake mushrooms. Chop and boil the bamboo shoots. Boil the cabbage until tender and chop it up. Squeeze out the water.
Mince the leek, ginger, and garlic.
- Mix [4] together. Sprinkle the potato starch and mix well.
- Combine [3] and [5], and mix them well until the mixture becomes sticky. Divide the mixture into 12 equal parts and shape them into balls.
- Sift [A] together into a large bowl.
- Combine [B] in a separate bowl, dissolve the seasonings, and add hot water.
- Add [2] to [1] and mix well using cooking chopsticks. When the dough holds together, cover it with a damp cloth and let it sit for 30 minutes.
- Take [3] out onto a surface sprinkled with flour and lightly knead it to make it smooth. Stretch the dough into a bar and cut it into 12 pieces.
- Roll each of [4] into balls. Spread each ball into a flat circular shape and place the meat filling in the center. Roll it back into a bun.
- Place the buns in a heated steamer and steam them over high heat for 15 minutes.
