Steamed Pork Buns

Steamed Pork Buns are a classic Chinese dish made with a soft dough and a savory pork filling. They are typically served for breakfast or brunch, but can also be enjoyed as a main meal.

Ingredients:

For the dough:

3 cups (360g) all-purpose flour
1 cup (227g) warm milk (105-115°F)
6 tablespoons (74g) granulated sugar
1 tablespoon vegetable oil
1 heaping teaspoon instant yeast
1/2 teaspoon table salt

For the filling:

3/4 pound (350g) ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon granulated sugar
1/4 teaspoon ground white pepper
1 teaspoon toasted sesame oil
1/2 teaspoon table salt
1/3 to 2/3 cups (76 to 151g) ginger-scallion water, from above

Instructions:

Make the dough:

1. In a large bowl, whisk together the flour, salt, and sugar.
2. In a separate bowl, combine the warm milk, yeast, and 1 tablespoon of the vegetable oil. Let stand for 5 minutes, or until foamy.
3. Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Make the filling:

1. In a large bowl, combine the ground pork, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, white pepper, sesame oil, and salt.
2. Add the ginger-scallion water and mix well.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Assemble the buns:

1. Punch down the dough and divide it into 12 equal pieces.
2. On a lightly floured surface, roll out each piece of dough into a 5-inch circle.
3. Place a spoonful of filling in the center of each circle.
4. Pleat the edges of the dough to seal the filling in.
5. Place the buns in a steamer basket lined with parchment paper.
6. Cover the steamer basket and let the buns rise for 15 minutes.

Steam the buns:

1. Fill a pot with water and bring to a boil.
2. Place the steamer basket over the boiling water and steam for 10-12 minutes, or until the buns are cooked through.
3. Remove the buns from the steamer and let them cool for a few minutes before serving.

Tips:

For a richer flavor, you can use a combination of ground pork and ground pork belly.
If you don’t have Shaoxing rice wine, you can substitute with dry sherry or Chinese rice wine.
To make the buns extra fluffy, you can add 1 teaspoon of baking powder to the dough.
You can also add other vegetables to the filling, such as shredded cabbage or carrots.

Enjoy your delicious Steamed Pork Buns!