Ingredients
500 g (about 1 lb) leavened dough, 300 g (about 10 oz) pork, 300 g (about 10 oz) cilantro, 100 g (about 3.5 oz) tender napa cabbage stalks, 50 g (about 1.75 oz) deer horn seaweed (a type of edible seaweed).
Seasonings
50 g chopped scallions, 35 g yellow bean paste, 25 g sesame oil, 15 g minced ginger, 3 g MSG, and 2 g salt.
Instructions
1. Wash the antler-shaped seaweed and cut into small pieces; dice the cabbage and pork into small cubes and place in a bowl; add the seaweed, chopped scallions, minced ginger, minced cilantro, salt, sesame oil, MSG, and yellow bean paste, then mix well and adjust the seasoning to form the filling.
2. Divide the leavened dough, after mixing in the alkali, into 30 portions. Roll each portion into a wrapper with a rolling pin, place the filling in the center, and pleat the edges to form about 20 folds to seal the bun. Let the assembled buns rest for 10 minutes to proof, then steam them in a steamer basket over high heat for 10 minutes. These buns are deliciously savory and have a unique, delightful flavor.