Have you ever seen this fruit in your homeland my country it call Pek Kouk

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often more affordable and still provides great flavor.

hoisin sauce

🥗Healthier: soy sauce

💰Cheaper: plum sauce

Plum sauce can mimic the sweetness of hoisin at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Bread flour can be cheaper and still yield good results.

Mix warm water and sugar in a bowl, then sprinkle yeast on top. Let it sit until frothy, about 5-10 minutes.

In a large bowl, combine flour and salt. Add the yeast mixture and knead until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the filling: finely chop pork, cabbage, and carrot.

In a bowl, mix pork with soy sauce, hoisin sauce, ginger, garlic, green onions, sesame oil, and white pepper.

Once the dough has risen, punch it down and divide it into equal pieces, about the size of a golf ball.

Roll each piece into a circle about 4-5 inches in diameter.

Place a spoonful of filling in the center of each dough circle.

Gather the edges of the dough and pinch them together to seal the bun tightly.

Place the buns on parchment paper squares in a steamer basket, leaving space between them to expand.

Cover the steamer and let the buns rise for another 30 minutes.

Bring water to a boil in a pot, then reduce to a simmer and place the steamer over it.

Steam the buns for about 15-20 minutes until fluffy and cooked through.

Remove from the steamer and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens