The lamb filling is not at all gamey, with a rich aroma of scallions and meat—each bite releases a burst of savory juices that will completely change your perception of lamb filling.
As soon as the cold weather arrives, I start buying more beef and lamb. Every time I go to the market, I always grab four lamb buns first—they have to be fresh from the steamer. When I take a bite, the dark, saucy lamb filling glistens in the sunlight, steaming hot, with juices and oil mingling together, slowly trickling. The bold scallions cut through the gamey richness, adding even more savory depth, until the sauce blends with my saliva. The sky is blue, the sun is bright, the north wind blows, and bare branches sway. And there I stand on the street, holding a plastic bag of food, huffing warm breaths as I devour it. Times change, but people's longing and attachment to good food remain eternal.
Ingredients
Main Ingredients
500 g (about 1 lb) bread flour
35°C warm water, 260 g (about 1 cup)
5 g (about 1 1/2 teaspoons) yeast
Use high-gluten flour for the dough so the steamed bun wrappers are chewy and have a better texture.
For the filling (Image 2)
250 g (about 1/2 lb) ground lamb
30 g (about 1 oz) finely minced ginger
40 g (about 3 tablespoons) dried yellow soybean paste
3 g salt
15 g (about 1 tablespoon) soy sauce
80 g (about 1/3 cup) Sichuan peppercorn water
5 g Sichuan peppercorns
3 g (about 1 teaspoon) star anise
200 g (about 1 cup) boiling water
200 g (about 7 oz) scallions
25 g (about 2 tablespoons) sesame oil
For the lamb filling, it's best to use fresh lamb. If you don't have dry yellow bean paste, you can substitute with regular soybean paste, but since it's saltier, use less.
Instructions
Instructions
Knead the dough: In a large bowl, combine 500 g (about 1 lb) all-purpose flour with 5 g (1 teaspoon) active dry yeast and 300 ml (1 1/4 cups) warm water. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.
Step 1: Dissolve the yeast in warm water (Image 3), then gradually add it to the bread flour, mixing until the flour becomes flaky (Image 4). Knead into a dough, cover, and let it rise until doubled in size (Image 5).
To make the steamed dough firmer and chewier, do not add too much water when mixing the dough, and avoid over-proofing it; at room temperature of 22°C (about 72°F), let it rest for approximately 3 hours.
*The water temperature for activating the yeast should not exceed 37°C (about 98°F), otherwise the yeast's activity will be destroyed and the dough won't rise.
To prepare the filling: In a bowl, combine 500 g (about 1 lb) ground lamb, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon ground white pepper, and 1 tablespoon minced ginger. Stir in one direction until well mixed. Gradually add 150 ml (about 2/3 cup) water or lamb stock, stirring continuously until fully absorbed. Mix in 2 tablespoons sesame oil and 3 tablespoons chopped scallions. For extra moisture, fold in 100 g (about 3.5 oz) finely chopped napa cabbage or Chinese chives, if desired. Cover and refrigerate for 30 minutes before using.
Step 2: Make Sichuan peppercorn water. Soak Sichuan peppercorns and star anise in boiling water for half an hour, then let cool.
*Sichuan peppercorn water helps remove gamey odors and enhance flavor; make sure it's completely cooled before mixing into the filling, otherwise the heat will cook the meat.
Step 3: Gradually mix in the minced ginger, dried yellow bean paste, salt, soy sauce, and Sichuan peppercorn water into the lamb filling in order (Image 6), stirring until the filling becomes thick and sticky (Image 7), then let it sit for half an hour to absorb the flavors.
*If the dry yellow bean paste is too thick, thin it out with a little Sichuan peppercorn water in advance.
*Seasonings must be added in order, always stirring in one direction to allow the liquid seasonings to slowly incorporate into the meat filling. Pour the liquid seasonings into the filling in several batches, not all at once, otherwise the mixture will become too thin and watery.
*The filling should be prepared in advance and left to sit for a while, allowing the flavors to penetrate deeper into the meat for a better taste.
Step 4: Split the scallions lengthwise down the middle (Image 8), then cut into 1 cm (about 1/2 inch) pieces (Image 9). Add them to the seasoned meat filling (Image 10), drizzle the sesame oil evenly over the scallions, and finally mix everything together with the meat filling until well combined (Image 11).
*Do not chop the scallions too finely, or they will release too much liquid and become overcooked before the lamb is fully done during steaming, which will compromise the flavor.
*Add the diced scallions only at the very end, right before wrapping the buns; if mixed into the filling too early, the flavor will deteriorate over time and the scallions will release liquid. Mix them in just before use to allow the scallion aroma to perfectly infuse the meat filling. Adding the sesame oil last also creates an oil film on the scallions, reducing the chance they will weep moisture.
Although the filling already contains dried yellow bean paste and soy sauce, be sure to add enough salt—if the meat filling isn't salty enough, it can become cloying as you eat, as saltiness is the foundation of all savory flavors.
Steam the buns over high heat for about 15-20 minutes, then let them rest covered for 5 minutes before serving.
⑤ Take out the risen dough, knead it a few times to release the air, then roll it into a log, divide into portions, roll out each piece into a wrapper, and fill with the stuffing to form the buns. Place the buns in a cold steamer basket, cover, and let them proof for a second time for about 15 minutes. Then turn on the heat, bring the water to a boil, and steam for 12 to 15 minutes (see Figure 12).
Flexible application
The most important part of this main dish is teaching you how to prepare the filling—once you master this method, making other meat fillings becomes easy. You can also use this same technique for pork and beef fillings, just reduce the amount of Sichuan peppercorn water and minced ginger slightly; try it a few times according to your personal taste, and you'll find the perfect recipe that satisfies your family.