Steamed buns with meat

Mix for white bread with 150 ml of lukewarm water and 1 tablespoon of oil to knead supple dough. Let the dough rise for 10 minutes. Divide dough into 8 equal balls and then allow to rise for another 30 minutes covered. Heat residual oil in frying pan and fry minced. Stir in garlic, hoisin sauce and sherry and bake for another 1 minute. Take a pan of fire and cook in the spring onions. Season with salt and pepper.

Steam rack in wok sets and wok filling with water up to 2 cm under grill. Bring water to the boil. Push dough balls onto flat surfaces on a work surface. Add 1 tablespoon of minced meat in the center of each circle. Fold up edges of dough and close buns on top. Cover the bottom of steam basket with baking paper. Place rolls with seams downwards. Basket on rack in wok sets and cover with convex lid of wok. Or steam steamer from steamer grease with some oil and sandwiches. Bread rolls in 15 minutes.