Homemade Steamed Pork Buns

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon ginger, minced 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 cup (30g) green onions, finely chopped 1/4 cup (30g) green onions, finely chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, instant yeast, and sugar. Gradually add the warm water while stirring, until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   In the meantime, prepare the filling by combining the ground pork, soy sauce, oyster sauce, sesame oil, ginger, garlic, white pepper, and green onions in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions, about the size of a golf ball.
5. 5.
   Take one portion of dough and flatten it into a circle with your hands or a rolling pin. Place a spoonful of the pork filling in the center of the dough circle.
6. 6.
   Gather the edges of the dough and pleat them together, sealing the filling inside. Repeat this process for the remaining dough portions and filling.
7. 7.
   Place the filled buns on individual squares of parchment paper and arrange them in a steamer basket. Cover the steamer with a lid and let the buns rest for 15 minutes.
8. 8.
   Steam the buns over high heat for 15-20 minutes, or until the dough is cooked through and the filling is hot.
9. 9.
   Serve the Homemade Steamed Pork Buns hot and enjoy their fluffy texture and savory flavors.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If desired, you can substitute it with ground chicken or turkey.
• Green onions — Use both the white and green parts of the onions for added flavor and color.
• Instant yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Sesame oil — Opt for toasted sesame oil for a more pronounced nutty flavor.
• White pepper — If you don't have white pepper, you can substitute it with black pepper.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• When pleating the buns, lightly moisten the edges of the dough with water to help them stick together.
• Experiment with different fillings such as shrimp, vegetables, or even sweet fillings like red bean paste.
• Leftover steamed buns can be stored in the refrigerator and reheated by steaming for a few minutes.
• Serve the Homemade Steamed Pork Buns with a side of soy sauce or chili oil for dipping.

Serving advice

Serve the Homemade Steamed Pork Buns as a main course accompanied by a fresh salad or steamed vegetables. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the steamed buns on a platter, ensuring they are evenly spaced and the pleats are visible. Garnish with a sprinkle of chopped green onions for a pop of color.