How to Make Steamed Pork Buns

pork belly

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Chicken thighs provide leaner meat, while ground pork is often less expensive.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: fresh yeast

Instant yeast is easier to use, while fresh yeast can be more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less salty.

pickled mustard greens

🥗Healthier: sautéed spinach

💰Cheaper: sauerkraut

Sautéed spinach offers a fresh taste, while sauerkraut is often cheaper.

Mix flour, sugar, and yeast in a bowl.

Gradually add warm water, stirring until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

While the dough rises, prepare the filling by marinating pork belly in soy sauce, rice wine, ginger, garlic, and black pepper.

After the dough has risen, punch it down and divide into equal pieces.

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

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

Gather the edges of the dough and pinch to seal the bun.

Let the buns rest for 30 minutes, covered with a damp cloth.

Prepare a steamer and bring water to a boil.

Place the buns in the steamer, ensuring they are not touching.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens