Better Chinese Steamed Buns with Science

pork

🥗Healthier: chicken

💰Cheaper: ground pork

Ground pork is often less expensive than whole cuts.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin can be a healthier alternative with a similar taste.

Mince the white part of the leek and fry it low and slow until golden brown, then strain and keep both the fried leeks and the oil.

Season the minced meat with grated ginger, finely minced green part of the leek, salt, sugar, oyster sauce, soy sauce, Shaoxing wine, white pepper, and five-spice powder.

Add water to the meat mixture and stir vigorously in one direction until it becomes pasty and sticky.

Add the fried leeks and sesame oil to the meat mixture and whisk until smooth.

Transfer the meat mixture into a tray and cover it, then place it in the freezer to firm up for about 1 hour.

Shape the chilled filling into balls or use an ice cube tray for uniformity, then return to the freezer.

Combine all-purpose flour, salt, instant yeast, and sugar in a bowl to create a dry mix.

Hydrate the dry mix with water (50-55% hydration) and knead until smooth, then let it proof for at least 1 hour until doubled in size.

Press all the air pockets out of the dough after it has risen.

Divide the dough into equal pieces and roll them into balls.

Flatten each ball into a disk, rolling the edges out thinly while keeping the center thicker for the filling.

Fill the center with the meat filling and pleat the edges to seal the bun.

Let the shaped buns rise for 45 minutes before steaming.

Steam the buns over boiling water for about 15-20 minutes until fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens