Chinese Steamed Piggy Buns

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 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 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, finely chopped 2 green onions, finely chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 2g
• Carbohydrates (total, sugars): 21g, 4g
• Protein: 9g
• Fiber: 1g
• Salt: 1g

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 vegetable oil. Pour in the yeast mixture and mix until a dough forms.
3. 3.
   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.
4. 4.
   In the meantime, prepare the filling by combining all the filling ingredients in a bowl. Mix well until everything is evenly incorporated.
5. 5.
   Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a small ball.
6. 6.
   Take one dough ball and flatten it with your palm. Place a spoonful of the pork filling in the center of the dough. Gather the edges of the dough and pinch them together to seal the filling inside. Repeat with the remaining dough balls and filling.
7. 7.
   Place the filled buns on individual parchment paper squares and arrange them in a steamer basket, leaving some space between each bun. Cover the steamer basket with a clean kitchen towel and let the buns rise for another 15 minutes.
8. 8.
   Fill a pot or wok with water and bring it to a boil. Place the steamer basket on top of the pot, making sure the water doesn't touch the buns. Steam the buns for 15-20 minutes until they are puffed up and cooked through.
9. 9.
   Carefully remove the steamer basket from the pot and let the buns cool for a few minutes before serving.

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.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the salt content.
• Sesame oil — Use toasted sesame oil for a more intense flavor.
• Green onions — Finely chop both the white and green parts of the onions for added flavor.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• If you prefer a sweeter bun, you can increase the amount of sugar in the dough.
• Experiment with different fillings such as chicken, shrimp, or vegetarian options like mushrooms and cabbage.
• Serve the Piggy Buns with a side of soy sauce or chili sauce for dipping.
• Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes before serving.

Serving advice

Serve the Chinese Steamed Piggy Buns warm as a snack or as part of a meal. They can be enjoyed on their own or paired with a bowl of hot soup for a satisfying and comforting experience.

Presentation advice

Arrange the Piggy Buns on a serving platter, making sure to showcase their cute piggy shapes. Garnish with a sprinkle of chopped green onions or sesame seeds for an extra touch of visual appeal.