Prepare the bun dough.

Combine cake flour, bread flour, instant dry yeast, sugar, and salt in a bowl.

Add lukewarm water and mix until a ball forms.

Knead the dough on a clean surface until smooth (about 15 minutes).

Cover the dough with a damp towel and let it rest in a warm place for 30-60 minutes.

Prepare the filling.

Dissolve Chinese soup stock in boiling water.

Add powdered gelatin to the soup stock and let it absorb the water.

Microwave the gelatin mixture to dissolve it completely.

Chill the gelatin mixture in the refrigerator until it hardens into a jelly.

Chop bamboo shoots, rehydrated shiitake mushrooms, and Japanese leek.

Finely chop the ginger.

Combine the chopped ingredients and ground pork until sticky.

Add soy sauce, sake, sugar, and mix well.

Add the chilled gelatin jelly to the meat filling and mix.

Add katakuriko and mix well.

Divide the meat filling into 8 portions and roll into balls.

Divide the rested dough into 8 portions and roll each one into a ball.

Cover the dough balls with a damp towel and let rest for 15 minutes.

Form the buns: Roll each dough ball into a 10 cm circle.

Thin out the edges of the dough circle to 12 cm.

If the dough shrinks back, cover with a damp towel and let it rest again.

Center a meat filling ball on the dough circle and add 2 shrimps on top.

Wrap the filling by making little pleats as you wrap.

If pleating is difficult, close up the bun and turn it over so the smooth side is on top.

Cut parchment paper into 10 cm squares and place a bun on each piece.

Place the buns in a steamer and let them rise again for about 15 minutes.

Bring water to a boil for steaming.

Brush the buns with a 1:1 mixture of sugar and water for a shiny glaze (optional).

Steam the buns for 15-20 minutes.

Serve the soft and fluffy meat buns hot.