Wok-less Yeast-less Steamed Buns

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 3/4 cup sugar
• 1 1/4 cups warm water (about 110 )
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1/4 cup lard
• 1 tablespoon lard
• 1 1/2 lbs boneless lean lamb, cut into 1/4 cubes
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ginger, grated
• 4 teaspoons sugar, divided
• 4 tablespoons soy sauce, divided
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1/4 cup water
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 24 parchment paper, squares 3x3-inch

Recipe

• 1 dough:.
• 2 dissolve sugar in warm water.
• 3 sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
• 4 gradually pour in the water solution, stirring until all the ingredients are well combined.
• 5 knead with lard, adding a little at a time, into the dough until smooth and elastic.
• 6 cover and set aside.
• 7 filling:.
• 8 put the cut up lamb in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 tbs. soy sauce.
• 9 mix well and set aside.
• 10 in a small bowl, combine 2 teaspoons sugar, cornstarch, 2 tbs. soy sauce, sherry and water.
• 11 stir well to make a slurry and set aside.
• 12 meanwhile, heat a 12â€? dutch oven or wok over high heat, add oil and heat until starting to smoke.
• 13 stir fry lamb mixture until browned, about 5 minutes.
• 14 add onion and stir fry 2 more minutes until onions are limp.
• 15 stir in cornstarch mixture and cook until thickened and bubbly.
• 16 cool mixture to room temperature or refrigerate to chill.
• 17 set aside.
• 18 divide the dough and filling into 24 equal portions.
• 19 flatten each portion of dough and roll into a 4â€? circle, leaving the center twice as thick as the edges.
• 20 cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
• 21 with your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
• 22 twist the top of the dough to firmly seal.
• 23 place on a piece of parchment paper, twisted side up.
• 24 arrange buns on a cake rack in a 12â€? dutch oven or the bottom rack of a camp chef udo14 (ultimate dutch oven) then the top rack.
• 25 let rise 10 to 15 minutes.
• 26 carefully pour 1 cup hot water into dutch oven, not getting water on the buns.
• 27 cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. serve hot.