Beef and Cabbage Steamed Buns

READY IN: 3hrs 35mins




  • To make buns.
  • Combine 1/2 cup flour and yeast in a mixing bowl.
  • Heat together milk, oil, sugar and salt just until warm.
  • Add to dry ingredients.
  • Beat at low speed for 30 seconds, scraping sides constantly.
  • Beat 3 minutes more on high speed.
  • Stir in as much of the remaining flour as you can mix in with a spoon.
  • Turn onto a lightly floured surface.
  • Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes.
  • Place dough in a lightly greased bowl, turning once to grease surface.
  • Cover and let rise in a warm place until doubled (about 1 hour).
  • Make filling while dough rises.
  • Punch dough down.
  • Turn dough out onto a lightly floured surface.
  • Shape into 12 balls.
  • Cover and let rest for 5 minutes.
  • Roll each ball of dough to a 3 inch round.
  • Place a heaping tablespoon of filling in the center of each round.
  • Bring edges up around the filling until edges just meet.
  • Pinch to seal in the center, forming a small ball.
  • Cover and let rise 10 minutes.
  • Place boiling water 1/2 inch below steamer rack.
  • Lightly grease steamer rack or line with cabbage leaves so buns don't stick.
  • Place buns, seam side down, on steamer rack so sides don't touch.
  • Do not allow to rise.
  • (if all buns won't fit, refrigerate some while others steam) Place rack over boiling water.
  • Cover and steam buns for 20 to 25 minutes or until done.
  • Cool slightly before serving.
  • To make filling.
  • Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces.
  • Drain off fat throughly.
  • Place cabbage over meat.
  • Add 1 Tablespoon water.
  • Cover and cook over low heat for 10 minutes or until cabbage is done.
  • Stir remaining 2 Tablespoon water into flour.
  • Stir into meat and cabbage mixture.
  • Cook and stir until thick and bubbly.
  • Cool slightly.