Steamed Pork Buns

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1 pound (450g) ground pork 1 pound (450g) 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
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup chopped green onions 1/4 cup chopped green onions
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• For assembling: For assembling:
• Cornstarch, for dusting Cornstarch, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   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.
5. 5.
   In the meantime, prepare the filling by combining all the filling ingredients in a bowl. Mix well until evenly combined.
6. 6.
   Once the dough has risen, punch it down and divide it into 16 equal pieces. Roll each piece into a small circle, about 4 inches in diameter.
7. 7.
   Place a spoonful of the filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the bun.
8. 8.
   Place each bun on a small square of parchment paper dusted with cornstarch to prevent sticking.
9. 9.
   Arrange the buns in a steamer basket, leaving some space between them to allow for expansion. Cover the steamer and let the buns rise for an additional 15 minutes.
10. 10.
    Steam the buns over high heat for 15-20 minutes until cooked through and the dough is fluffy.
11. 11.
    Serve the Steamed Pork Buns hot and enjoy!

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.
• Sesame Oil — Use toasted sesame oil for a more pronounced flavor. If unavailable, regular sesame oil can be used as a substitute.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place free from drafts.
• If you prefer a spicier filling, add a pinch of chili flakes or a dash of hot sauce to the pork mixture.
• For a glossy finish, brush the steamed buns with a little sesame oil before serving.
• Leftover steamed buns can be stored in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes until warmed through.
• Experiment with different fillings such as shrimp, vegetables, or even sweet fillings like red bean paste for variety.

Serving advice

Serve the Steamed Pork Buns as a main course accompanied by a side of soy sauce or chili sauce for dipping. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Steamed Pork 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.