BETTER THAN TAKEOUT - Steamed Pork Buns Recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper and offers a different texture.

Add 1 TSP of yeast into 250 grams of warm water and ensure it is fully dissolved.

In a large bowl, add 500 grams of all-purpose flour and 1 tablespoon of sugar, then mix to incorporate well.

Pour the yeast water in batches into the flour mixture and use chopsticks to stir until it looks combined.

Gather all the flour together to form a rough dough; it doesn't need to be super smooth.

Cover the dough and let it sit for 1 hour and 40 minutes for the first proof at room temperature (21 degrees Celsius).

While the dough is proofing, prepare the filling by combining 300 grams of ground pork with 1 teaspoon of grated garlic, 1 tablespoon of soy sauce, 2 TSP of oyster sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of dark soy sauce, and a drizzle of sesame oil.

Add 1/3 cup of chicken stock to the pork mixture and stir for 2-3 minutes until the meat absorbs the liquid.

Mix in 1/2 cup of diced spring onion until well combined; optionally, add other vegetables like cabbage or carrot.

Cook a small amount of filling in the microwave to taste and adjust the flavor if needed, then refrigerate the filling.

After the first proof, check the dough for readiness by ensuring it has doubled in size and feels fluffy with air bubbles inside.

Sprinkle flour on the working surface to prevent sticking and place the dough on it.

Knead the dough to remove air bubbles by folding it in half and pressing it down against the surface for about 8 minutes.

Shape the dough into a round shape, poke a hole in the middle, and stretch it into a ring.

Cut the dough into 12 even pieces and flatten each piece before rolling it out to create wrappers with a thick middle and thin edges.

For wrapping, place about 2 tablespoons of filling in the center of each wrapper, pinch the edges to create pleats, and twist to seal the bun.

Brush oil on the steamer to prevent sticking or use parchment paper with holes for steam to escape.

Place the pork buns in the steamer, leaving space between them, and cover to let them proof for another 15 minutes.

Turn on the gas to maximum heat to bring the water to a boil, then steam the buns for 15 minutes.

After 15 minutes, turn off the heat but do not open the lid for at least 3 minutes to prevent shrinking from cold air.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens