How to Make Chinese Steamed Pork 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.

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

In a large bowl, combine all-purpose flour and salt, then add the yeast mixture and knead until smooth, about 10 minutes.

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

While dough rises, prepare the filling by mixing diced pork with soy sauce, oyster sauce, sesame oil, minced ginger, minced garlic, and white pepper.

Heat vegetable oil in a pan over medium heat, add the pork mixture, and cook until browned, about 5-7 minutes.

Stir in chopped green onions and cornstarch, then remove from heat and let cool.

Once the dough has risen, punch it down and divide it into equal portions, about 12 pieces.

Roll each piece into a circle, about 4-5 inches in diameter, with the edges thinner than the center.

Place a spoonful of the pork filling in the center of each dough circle, then fold and pinch the edges to seal.

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

Prepare a steamer and bring water to a boil, then steam the buns in batches for 15-20 minutes until fluffy and cooked through.

Serve warm with soy sauce or chili oil on the side.

Cooking Techniques

Spice Level:

Allergens