Makes: 4 servings
Preparation and cooking time: 2 1/2 hours
⅓ cup warm water
½ tablespoon instant yeast
1 tablespoons vegetable oil
1¼ cups all-purpose flour
½ tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 tablespoon squid Ink
1 tablespoon chili oil
1 1/2 tablespoons garlic, minced
1/4 tablespoon ginger, minced
1/4 cup white onion, minced
1/4 cup green onion, finely chopped
1/8 cup aligue
1/4 cup shrimp broth
⅛ cup Korean pepper paste (Gochujang)
1 cup crab meat, cooked and shredded
1/4 kilo shrimps, finely chopped
1 tablespoon cornstarch mixed with 1 tablespoon hot water (slurry)
Pepper and sugar to taste
1. Place water, yeast and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolves. Set aside, allow to set for 15 minutes.
2. In a separate bowl, combine flour, baking powder, sugar, and salt whisking until well combined. Add oil, squid ink, and yeast mixture and mix until a dough forms. Knead until smooth and cover, allowing it to rise in a warm place for 1 hour.
3. Cut into equal sizes and form into balls. Allow to rest.
1. In a pan over medium heat, saute garlic, ginger, onions, green onions, and siling labuyo in chili oil until soft and fragrant. Add aligue, gochujang, and shrimp broth then mix until well combined. Mix in cornstarch slurry. Simmer to slightly thicken.
2. Add crabmeat and shrimp. Stir-fry for about 2 minutes. Season with pepper and sugar. Remove from heat and cool.
1. Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.
2. Wrap the buns tightly, pinching to seal.
3. Place on a tray lined with parchment paper, rest for 1 hour and steam for about 20 minutes.