Taiwanese Steamed Buns

Ingredients:

Dough

2 cups of plain flour

1 teaspoon of dry yeast

1/2 cup of warm water

1/2 teaspoon of sugar

1/4 cup of milk

1 tablespoon of baking powder

Filling

100g of minced pork

2 sliced shiitake mushroom

2 sprigs of spring onion

1 teaspoon of ginger

150 grams of chopped cabbage

1 teaspoon of soy sauce

1/2 teaspoon of salt

1 teaspoon of sesame oil

Directions:

Mix the flour with the baking powder and put through a sieve to remove lumps
Mix the yeast with the sugar and half the warm water and sit until frothy
Add the remainder of the water and milk to yeast and then mix into the flour
Knead the flour mixture until a soft dough and elastic dough is produced.
Cover in a greased glass bowl and place in a warm spot for about an hour.
Divide the dough into 8 pieces and roll them into a round 8cm flat discs
Put the meat filling in the centre of each disc and wrap the edges up
Put the buns on wax paper and put into a steamer and cook for about 20 minutes.
 

Filling

Boil the cabbage and cut into small fine slices
Cut the spring onion into small rings
Slice the mushroom 
Mix all the ingredients well together and divide into 8 sections