BEEF AND CABBAGE STEAMED BUNS

Steps:

• To make buns.
• Combine 1/2 cup flour and yeast in a mixing bowl.
• Heat together milk, oil, sugar and salt just until warm.
• Add to dry ingredients.
• Beat at low speed for 30 seconds, scraping sides constantly.
• Beat 3 minutes more on high speed.
• Stir in as much of the remaining flour as you can mix in with a spoon.
• Turn onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes.
• Place dough in a lightly greased bowl, turning once to grease surface.
• Cover and let rise in a warm place until doubled (about 1 hour).
• Make filling while dough rises.
• Punch dough down.
• Turn dough out onto a lightly floured surface.
• Shape into 12 balls.
• Cover and let rest for 5 minutes.
• Roll each ball of dough to a 3 inch round.
• Place a heaping tablespoon of filling in the center of each round.
• Bring edges up around the filling until edges just meet.
• Pinch to seal in the center, forming a small ball.
• Cover and let rise 10 minutes.
• Place boiling water 1/2 inch below steamer rack.
• Lightly grease steamer rack or line with cabbage leaves so buns don't stick.
• Place buns, seam side down, on steamer rack so sides don't touch.
• Do not allow to rise.
• (if all buns won't fit, refrigerate some while others steam) Place rack over boiling water.
• Cover and steam buns for 20 to 25 minutes or until done.
• Cool slightly before serving.
• To make filling.
• Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces.
• Drain off fat throughly.
• Place cabbage over meat.
• Add 1 Tablespoon water.
• Cover and cook over low heat for 10 minutes or until cabbage is done.
• Stir remaining 2 Tablespoon water into flour.
• Stir into meat and cabbage mixture.
• Cook and stir until thick and bubbly.
• Cool slightly.