Meat Stuffing for Steamed or Baked Buns Recipe

• 12 ounces pork (Beef, Veal, Boar, Shrimp, Clam, Oyster, or Crab)
• 1 teaspoon salt
• 1 tablespoon roasted sesame oil
• Steamed or Baked Bun Dough

Marinade

• 2 green onions
• 1 tablespoon chopped fresh ginger root
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine
• 1 tablespoon vegetable oil
• 1 tablespoon white sugar
• ground black pepper to taste
• 2 1/2 tablespoons water

1. One day before Planned serving –
   Place meat in freezer until firm.
   
   Marinade:
   Mix all ingredients well and let stand while cooking meat.
   Remove meat from freezer and fine chop (mince).
   Heat a wok or stir fry pan over medium heat.
   Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes).
   Remove from heat, mix with salt and let cool.
   Transfer to a bowl, add marinade and mix well.
   Cover and refrigerate overnight.
2. About 4 hours before planned serving time -
   Prepare Basic Steamed or Baked Bun dough. (http://www.chow.com/recipes/11968)
   Flatten each section in the palm of your hand.
   Place one tablespoon of filling in the center and form dough into a ball around the filling.
   Lightly roll each part into a ball.
   Put each ball on a wax or parchment paper square.
   Cover and let stand until doubled (about 30 minutes).
   Repeat with the rest of the dough.
   
3. Steaming
   Place water in a steamer and bring to a rapid boil.
   Reduce heat to medium.
   Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
   Cover and steam for roughly 15 minutes.
   Remove cover before turning off heat and transfer buns to a serving plate/tray.
   Repeat until all buns are cooked.
   Serve warm.
4. Baking
   Preheat oven to 350º.
   Place buns on a lightly oiled baking pan.
   Bake at 350º for 15 to 18 minutes (until golden brown).
   Serve warm.