Place water, yeast, and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolve. Set aside, allow to set for 15 minutes.
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. Cut into equal sizes and form into balls. Allow resting.
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 the cornstarch slurry. Simmer to slightly thicken.
Add crabmeat and shrimp. Stir-fry for about 2 minutes. Season with pepper and sugar. Remove from heat and cool.
Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.
Wrap the buns tightly, pinching to seal.
Place on a tray lined with parchment paper, rest for 1 hour, and steam for about 20 minutes.
0 servings