In collaboration with Mama Lam's, these buns have a delicious curry filling with our fragrant purple shallots and zesty lemongrass. These steamed buns take a little bit of time to make, but the results are wildly delicious!
Rehydrate Delta Lemongrass and Coastal Purple Shallot in a small bowl with warm water. Drain and roughly chop.
In another bowl, rehydrate the dried woodear mushrooms with warm water. Drain and chop finely.
In a medium bowl, combine the ground pork, curry paste, lemongrass, shallots, mushrooms, fish sauce, and black pepper (if using). Mix thoroughly. Cover and let marinate in the refrigerator for 1 hour.
Prepare the dough:
Follow the instructions on the pre-mix flour package, using 200g of flour instead of 400g.
Prepare the steamed buns:
Divide the marinated pork filling into 6 equal portions (about 50g each). Shape into balls.
Divide the prepared dough into 6 equal portions (about 60g each). Roll each portion into a flat circle.
Place a pork ball in the center of each dough circle. Wrap the dough around the filling, pinching tightly to seal.
Steam the buns:
Prepare your steamer and bring the water to a boil.
Place the buns in the steamer, leaving space between each to allow for expansion.
Steam over medium-high heat for 20 minutes. Remove the buns from the steamer and enjoy them warm!
