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Ingredients
1 (3 to 4-ounce) frozen or fresh mantou (steam bun), any flavor
1 teaspoon unsalted butter
1 medium scallion
1 large egg
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1 slice mild cheddar cheese
1 teaspoon Kimlan soy paste or soy sauce
3 tablespoons pork floss
Instructions
Prepare a steamer using a rack or traditional steamer and bring the water to a boil. Place 1 mantou in the steamer, cover, and steam until warmed through, 6 to 10 minutes. Meanwhile, cook the egg.
Thinly slice 1 medium scallion and place in a small bowl. Add 1 large egg and 1/2 teaspoon ground white pepper, and whisk with a fork until the egg is broken up and the pepper and scallion are evenly distributed.
Heat 1 tablespoon vegetable oil in a small nonstick skillet over medium-high heat until shimmering. Pour in the egg mixture and cook undisturbed until golden-brown on the bottom, 2 to 4 minutes.
Using a thin spatula, such as a fish spatula, fold the egg in half into a half-moon. Remove the pan from the heat. Place 1 slice mild cheddar cheese on top of the egg. Cover and let sit until melted, 1 to 2 minutes.
Using a serrated knife or kitchen shears, split the mantou open without cutting all the way through to the other side. Spread 1 teaspoon unsalted butter on the cut side. Close the mantou again and let the butter melt into the bread.
Open the mantou again. Place the egg and cheese on the bottom half of the mantou. Spread 1 teaspoon soy paste. Top with 3 tablespoons pork floss and close with the top bun.
