Title: Jiu Cai Bao (韭菜包子 - garlic chive buns)
Yield: 16 servings
Cuisine: Asian/ChineseOriginal Page from en.petitchef.com
First, make Chinese Bun Dough (https://www.ebower.com/recipes/recipe_ChineseBunDough.htm). Make the meat mixture as the dough rises.
Combine ginger and chives to the pork with your hands.
Combine remaining ingredients in a small bowl and mix well.
Pour liquid over the pork mixture and mix well. Allow to rest at room temperature ~30 minutes or overnight in the refrigerator.
Separate both dough and meat mixture into ~16 balls. Cover dough with a moist paper towel to prevent drying.
Roll a dough ball into a thin circle and place a ball of meat in the center. Fold the edge of the dough towards the center. Work your way around the bun folding dough towards the center. Pinch to seal and place, seam-side-down, on a tray to rise. Keep lightly covered to prevent drying.
Allow to rise ~30 minutes.
Make Chinese Bun Dipping Sauce (https://www.ebower.com/recipes/recipe_ChineseBunDippingSauce.htm) while you're waiting.
Preheat cast iron skillet on medium.
Add a tablespoon or so of oil to coat the bottom of the skillet.
Add the buns seam side up about 1/2" apart. Fry for 1-2 minutes on each side until browned.
Add 1/4c of water and loosely cover to steam the buns.
After water boils away (~5 minutes) continue cooking for 1-2 minutes per side to finish browning.