Corned Beef Buns with Calamansi Soy Sauce & Lardo

Recipes & food styling Michael Meredith / Photography Manja Wachsmuth

	STEAMED BUN DOUGH
	250ml water
	60ml milk
	45g caster sugar
	½ teaspoon dry yeast
	600g Red Lotus flour (see note)
	17g baking powder
	⅓ teaspoon salt
	30ml olive oil
	CORNED BEEF FILLING
	2 tablespoons neutral oil, for cooking
	20g cumin seeds
	300g white onion, sliced
	1kg cabbage, finely chopped
	1kg canned corned beef, broken into small pieces
	CALAMANSI SOY SAUCE
	150ml calamansi soy sauce (available from Asian grocery stores)
	3-4 makrut lime leaves
	fresh ginger, sliced
	TO SERVE
	thinly sliced cured lardo

1.	STEAMED BUN DOUGH
2.	Mix together the water, milk and sugar, stir in the yeast and leave it to activate for 5-10 minutes.
3.	Mix in a small amount of flour to form a sponge (a smooth paste that is slightly thickened but pourable).
4.	Combine the remaining flour, baking powder and salt, add to the yeast mixture and knead in, then add the olive oil and knead until smooth and elastic, about 8-10 minutes.
5.	Rest in a warm place until doubled in size.
6.	CORNED BEEF FILLING
7.	Heat the oil until moderately hot, add the cumin seeds and let them sizzle for about 20-30 seconds until fragrant.
8.	Add the onion and sauté until translucent.
9.	Add the cabbage and cook until softened, about 6-8 minutes.
10.	Stir in corned beef and cook until heated through.
11.	Drain off any excess moisture and season to taste with salt.
12.	CALAMANSI SOY SAUCE
13.	Heat the soy sauce gently with the lime leaves and ginger to infuse.
14.	Allow to cool completely.
15.	ASSEMBLY & STEAMING
16.	Portion the dough into 40g pieces and flatten each slightly.
17.	Place 20g filling in the centre of the dough, fold the dough over the filling and seal.
18.	Steam the buns for 18-20 minutes until fluffy.
19.	TO SERVE
20.	Place the buns on a plate and spoon over some calamansi soy sauce.
21.	Top each bun with a slice of lardo. Serve hot.