Steamed pork buns

Based on 93 ratings
Yingpin

Yingpin

Community Member

Difficulty

Medium 👍
30
min.
Preparation
15
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
500 g ground pork
250 g flour
130 ml water
50 g scallions
2 tsp salt
20 g fresh yeast
15 g ginger
20 ml oyster sauce
10 g white pepper
10 g five-spice powder
10 ml light soy sauce
10 ml dark soy sauce
10 ml sesame oil
flour, for dusting
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
315
Protein
30 g
Fat
4 g
Carb
40 g
  • Step 1/4

    Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.
    • 250 g flour
    • 130 ml water
    • 20 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.
    • 500 g ground pork
    • 50 g scallions
    • 15 g ginger
    • 2 tsp salt
    • 10 g white pepper
    • 10 g five-spice powder
    • 10 ml light soy sauce
    • 10 ml dark soy sauce
    • 20 ml oyster sauce
    • 10 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!