Steamed Lamb Buns

Ingredients list for Steamed Lamb Buns

• 450 grams Lamb mince
• + for dusting Refined flour (maida) 300 grams
• a few Cabbage leaves
• 1 teaspoon Fresh yeast
• a pinch Castor sugar (caster sugar) ½ teaspoon +
• to taste Salt
• 2 tablespoons Oil
• ½ tablespoon Ginger chopped
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• ½ cup Cabbage chopped
• to taste White pepper powder
• ½ cup Lamb stock
• 1 tablespoon Oyster sauce
• 1 tablespoon White wine vinegar
• 2-3 Spring onion greens finely chopped
• 1 tablespoon Cornflour/ corn starch

Method

1. Put yeast in a bowl, add a pinch castor sugar and 2 tablespoons lukewarm water, mix and set aside till the yeast activates.
2. Put flour in a bowl, make a well in the centre, add activated yeast and salt and mix well. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead again. Cover with a damp muslin cloth and set aside to prove for 10-15 minutes.
3. Heat remaining oil in a non-stick pan, add ginger and garlic and sauté for a minute. Add onion, mix and sauté till translucent. Add cabbage and sauté for a minute.
4. Add lamb and mix well. Add salt, remaining sugar, pepper powder, lamb stock and oyster sauce, mix and cook on medium heat till done.
5. Add white wine vinegar and spring onion greens, mix and cook till dry. Add cornstarch, switch off heat and mix well. Transfer onto a plate and cool.
6. Dust the worktop with some flour and place the dough. Divide the mixture into equal portions and shape them into balls. Flatten each ball to a thin disc. Place some lamb mixture in the centre, gather the edges and press gently to seal.
7. Grease a plate with some oil, place these stuffed buns in it, cover with damp muslin cloth and set aside for 10 minutes.
8. Line a bamboo steamer with few cabbage leaves. Place it in a non-stick pan filled with some water and bring the water to a boil.
9. Place these buns in the heated bamboo steamer and steam for 12-15 minutes or till done.
10. Serve hot.