Meat and Shrimp Chinese Steamed Buns

Cook the chopped pork in a wok over medium heat, stirring occasionally to prevent burning. After 3 minutes of cooking, add the chopped shrimp if desired and continue to cook until the pork is no longer pink. Remove from heat and let it drain, season with salt to taste, and set aside to cool completely.

To prepare the filling mixture, combine minced green onions, grated ginger, soy sauce, rice wine, oil, sugar, and pepper in a bowl. Mix well until the ingredients are fully incorporated. Add minced meat to the mixture and stir in water, ensuring everything is well combined. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight to allow flavors to meld together.

To make the Chinese Steamed Buns, start by preparing the dough. Divide it into small balls and roll each one out into a thin circle, similar to Won-Ton wrappers. Place 1 tablespoonful of the prepared meat mixture in the center of each circle and fold the dough over to form a bun. Press the seams down onto wax paper squares, making sure they are flat and even. Let the buns rest for about 30 minutes, or until they have doubled in size.

To steam the buns, bring water to a boil in the wok over medium heat. Reduce the heat to a simmer and place a small wire rack on top of the wok, creating a makeshift steam-plate. Arrange as many buns as will comfortably fit onto the steam-plate, leaving about 1 to 2 inches of space between each bun. Make sure there is at least 2 inches of space between the steam-plate and the wok to prevent the buns from steaming unevenly. Cover the wok with a lid and steam the buns over boiling water for 15 to 20 minutes.

Before turning off the heat, remove the lid carefully to avoid water dripping back onto the bun surface and causing yellowish "blisters" on the buns. Continue steaming batches of buns until all are cooked to perfection.