Chinese Steamed Buns with Meat Filling

This Chinese Steamed bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. 
* Original recipe yield: 24 steamed buns.
== Ingredients ==
* 8 ounces chopped pork
* 1 (4 ounce) can shrimp, drained and chopped
* 1 teaspoon salt
* 2 green onions
* 1 tablespoon chopped fresh ginger root
* 1 tablespoon light soy sauce
* 1 tablespoon rice wine
* 1 tablespoon vegetable oil
* 1 tablespoon white sugar
* ground black pepper to taste
* 2½ tablespoons water
== Directions ==
# Chop pork into tiny cubes and cook for 3–4 minutes in a wok.
# Add onions, soy sauce, ginger, rice wine, oil, sugar, and pepper.
# Chill for 2 hours in freezer.
# Shape dough into balls for buns.
# Add 1 tablespoon of filling into the center. Let stand for 30 minutes.
# Steam bums for 15– 25 minutes.
Category:Chinese Snacks
Category:Pork Recipes
Category:Rice wine Recipes
Category:Recipes that need photos
Category:Shrimp Recipes