Homemade Meat Tower Steamed Buns Recipe

Shu Long Dumpling Buns These are better and more nutritious than regular dumplings, as they contain meat filling. Below is a step-by-step guide on how to make delicious Shu Long buns, helping you learn easily.

Ingredients for the dough:

　　Rice flour Middling-gluten flour 250 grams, 130 grams of warm water, 3 grams of yeast, 2 grams of baking soda.

Ingredients for the filling:

　　Pork leg meat 180 grams,Dark soy sauce 5 grams, light soy sauce 2 grams, sweet bean paste 8 grams, oyster sauce 13 grams,Sesame oil 3 grams, green onion 50 grams,Ginger 10 grams.

Step One: Make the Dough

1. Mix 3 grams of yeast with 20 grams of warm water and let it sit for 10 minutes to activate the yeast before mixing it into 250 grams of milled flour.

2. Add the remaining 110 grams of warm water in four parts, mix well, then knead by hand until a smooth, non-sticky dough is formed. Cover with cling film and let rest in a warm place for about 2 hours.

3. Once the dough has doubled in volume and a finger poke leaves an indentation that slowly fills back in, it's properly fermented.

Step Two: Prepare the Filling

While the dough is fermenting, prepare the filling by finely chopping the pork leg meat, washing the green onion and ginger, then dicing them to use later. Mix the chopped meat with the diced green onions and ginger, along with dark soy sauce, light soy sauce, sweet bean paste, oyster sauce, and sesame oil until well combined.

Step Three: Make Shu Long

1. Mix 2 grams of baking soda into a small amount of water to make a slurry, then gently pat it on the surface of the fermented dough. Knead evenly with your hands.

2. Once kneaded well, divide the dough into three equal parts and roll each into a thin rectangular sheet. Spread the filling evenly across one end leaving some space at the edges, then roll up like a paper scroll, sealing the ends tightly.

3. After rolling three Shu Longs, let them rest for 15 minutes before proceeding.

Step Four:Steam Shu Long Buns

Place an appropriate amount of water in a steamer and put it on the stove with a tray underneath to prevent direct contact. Line with parchment paper.Start heating the water. When steam begins to rise, place the Shu Longs seam-side down on the parchment paper, cover with the lid, and steam for 20 minutes at high heat. Once done, turn off the flame but do not open the lid immediately. Let it sit for 5 more minutes before opening. Additional Note:

Do not cut the Shu Longs until after steaming; instead, place them whole in the steamer and slice them post-cooking to maximize flavor retention.

Rolled meat dragon should not be cut into pieces first; instead, place the whole rolled meat dragon in the steamer and steam it. Cut it into pieces only after it is cooked and removed from the steamer to fully retain the aroma of the meat filling.