Steamed Pork Buns
Soft, pillowy, and bursting with savory flavor, these homemade Steamed Pork Buns are a timeless classic of Asian cuisine that you can now master in your own kitchen. With a fluffy, mildly sweet dough made from all-purpose flour and a rich, juicy filling of perfectly seasoned minced pork shoulder, soy sauce, garlic, ginger, and spring onions, these buns strike the perfect balance of comforting and delicious. A cornstarch slurry is used to keep the filling extra moist, while a second rise ensures every bite of dough is light and airy. Whether you're enjoying them as a snack, appetizer, or part of a dim sum feast, these Steamed Pork Buns are a crowd-pleasing, restaurant-quality dish made achievable at home. Serve them fresh from the steamer, and watch them disappear!
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Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 250 ml Milk
- 5 grams Baking powder
- 300 grams Pork shoulder
- 30 ml Soy sauce
- 15 ml Oyster sauce
- 5 ml Sesame oil
- 10 grams Ginger
- 10 grams Garlic
- 30 grams Spring onions
- 10 grams Cornstarch
- 20 ml Water
- 5 grams Salt
- 15 ml Vegetable oil
Directions
Step 1
In a bowl, mix 500 grams of all-purpose flour with 10 grams of instant yeast and 50 grams of sugar.
Step 2
Gradually add 250 ml of warm milk to the flour mixture while mixing until a dough forms.
Step 3
Knead the dough until smooth and elastic, making sure it is not sticky.
Step 4
Cover the dough with a damp cloth and let it rise for about 1 hour or until it doubles in size.
Step 5
For the filling, mince 300 grams of pork shoulder finely.
Step 6
In a small bowl, mix 10 grams of cornstarch with 20 ml of water to create a slurry.
Step 7
To the minced pork, add 30 ml of soy sauce, 15 ml of oyster sauce, 5 ml of sesame oil, 10 grams of minced ginger, 10 grams of minced garlic, and 30 grams of chopped spring onions.
Step 8
Add the cornstarch slurry to the pork mixture and mix well. The slurry will keep the filling tender and juicy.
Step 9
Once the dough has risen, punch it down and knead in 5 grams of baking powder evenly.
Step 10
Divide the dough into 12 equal portions and shape each into a ball.
Step 11
Roll each ball into a flat circle, about 10 cm in diameter.
Step 12
Place a tablespoon of filling in the center of each circle.
Step 13
Gather the dough edges to the center at the top and pinch to seal, forming a bun.
Step 14
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking.
Step 15
Place the buns in the steamer, leaving space between them to expand.
Step 16
Let the buns rest for another 15 minutes for a final rise.
Step 17
Steam the buns over boiling water for 15 to 20 minutes.
Step 18
Remove the buns from the steamer and let them cool slightly before serving.
Nutrition Facts
| Serving size | (1215.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2849.2 |
| Total Fat 66.9g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 265.2mg | 0% |
| Sodium 4892.1mg | 0% |
| Total Carbohydrate 426.9g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 64.7g | |
| Protein 124.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.8mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 1871.7mg | 0% |
Source of Calories