Steamed pork buns

Steamed pork buns

Based on 107 ratings
Yingpin

Yingpin

Contributor

Difficulty

Medium 👍

Preparation

30 min

Baking

15 min

Resting

120 min

Ingredients

2Servings
166⅔ g
ground pork
83⅓ g
flour
43⅓ ml
water
16⅔ g
scallions
tsp
salt
6⅔ g
fresh yeast
5 g
ginger
6⅔ ml
oyster sauce
3⅓ g
white pepper
3⅓ g
five-spice powder
3⅓ ml
light soy sauce
3⅓ ml
dark soy sauce
3⅓ ml
sesame oil
flour, for dusting
MetricImperial

Utensils

measuring cup, large mixing bowl, spatula, spoon, cutting board, knife, large pot, rolling pin, steam basket

How-To Videos

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Nutrition per serving

Cal315
Fat4 g
Protein30 g
Carb40 g
  • Step 1/4

    Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.
    • 83⅓ g flour
    • 43⅓ ml water
    • 6⅔ g fresh yeast
    • measuring cup
    • large mixing bowl
    • spatula

    Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

  • Step 2/4

    Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.
    • 166⅔ g ground pork
    • 16⅔ g scallions
    • 5 g ginger
    • tsp salt
    • 3⅓ g white pepper
    • 3⅓ g five-spice powder
    • 3⅓ ml light soy sauce
    • 3⅓ ml dark soy sauce
    • 6⅔ ml oyster sauce
    • 3⅓ ml sesame oil
    • large mixing bowl

    Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.

  • Step 3/4

    Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.
    • water, for steaming
    • flour, for dusting
    • spoon
    • cutting board
    • knife
    • large pot
    • rolling pin

    Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.

  • Step 4/4

    Transfer buns to a steam basket set over boiling water and steam for approx. 15 min.  Allow to cool and enjoy!
    • steam basket

    Transfer buns to a steam basket set over boiling water and steam for approx. 15 min. Allow to cool and enjoy!

  • Enjoy your meal!

    Steamed pork buns

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