Homemade Steamed Pork Buns

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• For the filling: For the filling:
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) oyster sauce 2 tablespoons (30ml) oyster sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 1/4 cup (30g) chopped green onions 1/4 cup (30g) chopped green onions
• For steaming: For steaming:
• 12 parchment paper squares (4x4 inches) 12 parchment paper squares (4x4 inches)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, sugar, yeast, and salt for the dough. Gradually add the warm water and vegetable oil, mixing until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead 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, mirin, sesame oil, minced garlic, grated ginger, and chopped 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 12 equal portions and shape each portion into a ball.
5. 5.
   Take one dough ball 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. Gather the edges of the dough and pinch them together to seal the filling inside. Repeat with the remaining dough and filling.
6. 6.
   Place each filled bun on a parchment paper square and arrange them in a steamer basket, leaving some space between each bun. Cover the steamer basket with a lid.
7. 7.
   Fill a pot or wok with water, making sure the water level is below the steamer basket. Bring the water to a boil over high heat. Once boiling, place the steamer basket with the buns on top and steam for 15-20 minutes, or until the buns are cooked through and the dough is fluffy.
8. 8.
   Carefully remove the steamed pork buns from the steamer and serve them hot.

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.
• Mirin — If you don't have mirin, you can replace it with a combination of rice vinegar and sugar, or sweet sherry.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• If you prefer a spicier filling, add a pinch of chili flakes or a dash of hot sauce to the pork mixture.
• You can freeze the steamed pork buns for later enjoyment. Just make sure to cool them completely before storing them in an airtight container or freezer bag.

Serving advice

Serve the Homemade Steamed Pork Buns while they are still warm. They can be enjoyed as a snack, appetizer, or even as a main course. Pair them with a side of soy sauce or your favorite dipping sauce for an extra burst of flavor.

Presentation advice

Arrange the steamed pork buns on a serving platter, ensuring they are evenly spaced and visually appealing. Garnish with a sprinkle of chopped green onions or sesame seeds for an added touch of color and texture.