Pizza-man Steamed Buns (Japanese × Italian)

Method

1. In a bowl, mix the flour, sugar, yeast, baking powder, salt and paprika, then add the warm water (about 35 °C) and oil and bring together. Knead on the counter for 8 min until smooth and no longer sticky, then cover and leave in a warm place for about 40 minutes, until it has grown by half. Make the filling while it rises.

   Add in this stepAll-purpose flour 140 gSugar (for the dough) 14 gInstant dried yeast ½ tspBaking powder ½ tspSalt (for the dough) 1 pinchSweet paprika ½ tspWarm water (for the dough) 75 mlVegetable oil (for the dough) 2 tsp

2. Chop the onion into 5 mm pieces. Heat the olive oil in a 20 cm frying pan, add the onion and garlic and cook over medium heat for 3 min, until the onion is translucent.

   Add in this stepOlive oil 2 tspOnion 50 gGarlic, minced 1 tsp

   medium heat

3. Add the pork, turn up to medium-high heat and cook for 4 min, breaking it up finely with a spatula, until no pink remains at all.

   Add in this stepMinced pork 100 g

   medium-high heat

4. Stir in the tomato paste, ketchup, oregano, salt and pepper and cook over medium-low heat for 2 min, until thick with almost no liquid left. A wet filling soaks the dough and stops it sealing.

   Add in this stepTomato paste 1 tbspTomato ketchup 1 tbspDried oregano ½ tspSalt (for the filling) 1 pinchGround black pepper 1 pinch

   medium-low heat

5. Spread the filling on a plate and leave for 15 min to cool completely; warm filling makes the dough slack and it tears. Meanwhile, cut the mozzarella into 1.5 cm cubes.

6. Knock the air out of the dough and divide it into 4 pieces; divide the filling and cheese into the same number. Roll each piece into an 11 cm circle, put the filling in the centre, press a cheese cube into it, then gather the edges and pinch firmly to seal. Set each bun seam-side down on an 8 cm square of baking paper and flatten gently with your palm into a thick disc. Cover with a cloth and let rise for 15 min.

   Add in this stepMozzarella (block) 60 g

7. Bring the steamer water to the boil over high heat and set the buns 3 cm apart, using two tiers if they don't all fit. Cover with the towel-wrapped lid and steam over medium-high heat for 12 min.

   high heat→medium-high heat

8. Turn off the heat, leave the lid on for 2 min, then lift them out. The cheese inside is very hot, so break the buns in half and let the steam out for a moment before eating.