JUCIEST Chinese Pork STEAMED BUNS Recipe!

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.

Add 3/4 cup of warm water to a bowl.

Mix in 1 teaspoon of sugar and then add 1 teaspoon of yeast, leaving it alone for 10 to 15 minutes until bubbles form on top.

In a large mixing bowl, add 2 cups of all-purpose flour.

Slowly add the yeast mixture to the flour in three intervals, stirring in one direction each time.

Knead the dough for about 10 minutes until smooth, adding a tiny bit more water if needed, but avoid making the dough too soft.

Place the dough in a large enough container, cover with plastic wrap, and let it rise in a warm place for about 1.5 hours or until it doubles in size.

Prepare the pork filling while the dough rises.

Wrap the buns by placing a tablespoon of filling in the center of the dough, then folding and pinching the edges to seal.

Place the wrapped buns on squares of parchment paper and let them rise for another 20-30 minutes.

Add warm to hot water to the steamer and place the buns on top, cooking for 10 minutes before bringing the water to a boil.

After boiling, steam the buns for an additional 20 minutes, then let them sit covered for 5 minutes after cooking before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens