肉碎菜包子（Pork Buns)

Ingredients:

for skin: 

• 300g hongkong flour, 1tsp instant dry yeast, pinch of salt, 150g milk, 50g castor sugar, 1+1/2 tbsp shortening

for fillings:

• 1 medium size jicama, cut into strips 
• 1 small carrot, cut into strips
• 2 stalks spring onion, chopped
• 100g minced pork or chicken, marinate with salt, pepper, sesame oil and corn flour
• 2 heap tbsp dried shrimps, soaked and drain (reserve the water)
• 1 bulb shallot, chopped 
• 2 cloves garlic, chopped
• 1 tbsp cooking oil
• 1 tbsp oyster sauce, Pepper to taste, Salt to taste

Methods:

1. Filling: Heat oil, add in shallot, garlic and dried shrimp. Saute till fragrant, add in minced meat and stir-fry for 1-2 minutes. 
2. Add in jicama and carrot cook till all liquid is evaporated. Then, add about 1 cup of water (including water reserved from soaking dried shrimp) and seasonings. Cover, cook with low heat till all water is evaporated. Turn heat off and allow to cool.
3. Mix all skin ingredients together and knead into a smooth dough.
4. Cover with a piece of wet cloth and leave to rest for 30 mins before shaping.
5. Divide dough into 16 portion; around 36g each.
6. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
7. Prove for another 45 mins before steaming.
8. steam at moderate high fire for 12 mins. Allow a small gaps by lifting the lid after steaming for 8 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes.
9. served hot.