Ingredients
500 g (about 1 lb) all-purpose flour, 150 g (about 5 oz) pork spare ribs meat, 150 g (about 5 oz) cooked winter bamboo shoots, half a block of fresh yeast, 100 g (about 3.5 oz) cooked chicken, 15 g (about 1/2 oz) dried shrimp roe, and chicken broth and water as needed.
Seasonings
30 g soy sauce, 30 g cornstarch, 15 g Shaoxing wine, and 10 g sugar.
Instructions
1. Dissolve fresh yeast in some warm water, mashing it into a paste, then combine with white flour in a bowl, add about 24 g of warm water, mix well, knead until smooth, cover (keep warm in winter), and let rest until fully risen.
2. Remove the skin from the pork spare ribs, place the meat in a pot of broth and cook until about 70% tender (until a chopstick can easily pierce it), then take it out and let it cool. Remove the bones, then cut the meat, cooked winter bamboo shoots, and cooked chicken into small 0.7 cm (about 1/4 inch) cubes.
3. Place a wok over high heat, add chicken broth, soy sauce, Shaoxing wine, sugar, dried shrimp, cooked pork, cooked chicken, and cooked bamboo shoots; bring to a boil, then stir in a cornstarch slurry, stirring constantly until the sauce thickens and coats the ingredients evenly. Remove from heat, spread the filling in a dish to cool, then refrigerate until ready to use.
4. Place the leavened dough on a work surface (sprinkle dry flour on the surface to prevent sticking), knead it smooth and roll into a log, then cut into 10 small dough pieces. Flatten each piece, place the three-diced filling in the center, gather the edges to seal, and let the finished buns rest on the surface for a few minutes.
5. Place the proofed three-diced buns in a steamer basket over boiling water, cover, and steam vigorously over high heat for about 12 minutes until cooked through, then remove from the steamer. These buns have a fluffy, soft wrapper with a loose, smooth filling that is rich in savory flavor.