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 |
做法
[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.
