- 1 ¼ cups (300 ml) skim milk
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- 3 ½ cups all purpose flour
- 2 tablespoons onion, chopped with Kitchen Machine#2 blade
- 1 clove garlic, minced
- 1 tablespoon peanut oil
- ½ pound (230 g) lean ground pork
- 1/3 cup (80 ml) water
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- ½ teaspoon fresh grated ginger, #1 blade
In the 2-quart Saucepan heat milk until warm, stir in yeast, sugar, oil, and salt, mix well. Add ½ the flour and blend together thoroughly. Stir in enough remaining flour to make soft dough that can be kneaded. Knead lightly on floured board. Return to lightly greased Large Mixing Bowl, turning ounce to grease surface. Cover and let rise in a warm place until double in size (approximately 45-60 minutes).
In Small Mixing Bowl, stir together water and soy sauce into cornstarch, add sugar and ginger, mix well and set aside.
In the 2-quart Saucepan, over medium heat, sauté onion and garlic in peanut oil until tender (do not brown). Add the ground pork, sauté until browned. Add water/soy sauce mixture, stir until thickened, and remove from heat. Cover and cool in refrigerator until ready to use.
When rising period has finished, punch the dough down, turn onto lightly floured surface and shape into 10 balls. Cover and let rest 5 minutes.
On a lightly floured surface, flatten each ball of dough to about a 3 ½-inch circle. Place a rounded spoonful of pork mixture in center of each circle of dough. Bring edges of dough up around filling, stretching a little until edges meet, and pinch to seal.
Place 1 cup water in 11 3/4-inc Saute Skillet with a (greased) Large Skillet Steamer Rack (#2 Set) placed in the Skillet bring water to a boil and place the buns on the rack, cover with 4.5-quart Dutch oven cover 4.5-quart Dutch ove cover and steam over medium heat about 15 minutes.