Masa: 500 g of wheat flour
One tablespoon of salt
Three tablespoons of sugar
One non-stick cooking spray or oil
20 g of yeast
One cup of warm water
Filling: 300 g of ground pork
Peeled and chopped onion
Two cups of shredded cabbage
One cup of grated carrot
One teaspoon of ginger paste
One handful of rice flour
One tablespoon of non-stick cooking spray or oil
Three tablespoons of soy sauce
Two tablespoons of vinegar
One tablespoon of salt
A pinch of "aji-no-moto'' (monosodium glutamate)
Masa: 500 g of wheat flour
One tablespoon of salt
Three tablespoons of sugar
One non-stick cooking spray or oil
20 g of yeast
One cup of warm water
Filling: 300 g of ground pork
Peeled and chopped onion
Two cups of shredded cabbage
One cup of grated carrot
One teaspoon of ginger paste
One handful of rice flour
One tablespoon of non-stick cooking spray or oil
Three tablespoons of soy sauce
Two tablespoons of vinegar
One tablespoon of salt
A pinch of "aji-no-moto'' (monosodium glutamate)
Masa: In a large bowl, combine the flour, salt, sugar, and yeast
Add the warm water and mix until a smooth dough forms
Cover with plastic wrap and let it rest in a warm place (35°C) for 1 hour and 30 minutes
Filling: Soak the rice flour in hot water for a few seconds to soften it
Cut into small pieces
Combine all filling ingredients in a bowl and mix well
Form 20 balls with this mixture
Divide the dough into 20 portions
Wrap each ball of meat (raw) in the dough and let it rest for 40 minutes
Heat a steamer or vaporizer to cook the puffs
Place them on a clean cloth, cover with plastic wrap, and steam for 10 minutes
Filling variation: Sweet filling - 300 g of cooked red beans, one tablespoon of salt, 300 g of sugar or black bean paste
Mix well and shape into 20 balls
Steam as above.
