Chinese Steamed Buns with Meat Filling

Begin by gently cooking the chopped pork in a wok over medium heat. (3 minutes) If using shrimp, add it to the wok once the pork begins to brown. Continue cooking until the pork is no longer pink, ensuring the shrimp is cooked through. Drain off any excess fat, season lightly with salt, and set aside to cool completely.

In a mixing bowl, whisk together the sliced green onions, chopped ginger, soy sauce, rice wine, vegetable oil, sugar, and a generous grind of black pepper. Incorporate the cooled, cooked meat and shrimp mixture into this aromatic blend. Gradually add the cold water, mixing thoroughly until well combined. For optimal flavor development, chill this mixture in the freezer for 2 hours or, preferably, in the refrigerator overnight.

Prepare the dough for the Chinese Steamed Buns according to your chosen recipe.

Once the dough is ready, divide it into equal-sized portions, shaping each into a smooth ball. Gently roll each ball out into a thin circle, similar in size and shape to a Won-Ton wrapper. Place approximately 1 tablespoon of the prepared meat mixture in the center of each circle. Carefully wrap the dough around the filling, creating a sealed bun. Place the finished buns, seam-side down, onto individual squares of wax paper. Allow the buns to rest and rise in a warm place until doubled in size. (30 minutes)

Bring water to a rolling boil in the wok, then reduce the heat to medium, maintaining a gentle boil. Position a steam-plate on a small wire rack within the wok, ensuring there are at least 2 inches between the steam-plate and the bottom of the wok. Arrange as many buns as will comfortably fit on the steam-plate, leaving 1 to 2 inches between each bun to allow for expansion. Cover the wok tightly with a lid. Steam the buns over the boiling water until they are cooked through and fluffy. (15-20 minutes)

Before turning off the heat, carefully remove the lid to prevent condensation from dripping onto the bun surfaces, which can cause unsightly and undesirable yellowish 'blisters.' Continue steaming the remaining batches of buns until all are cooked to perfection.