Recipe: Steamed Pork Buns
Summary: I modified the filling to be more like a Korean style filling. Real Chinese steamed buns use ground pork, dried shrimp, chives, and blanched napa cabbage.
- For dough
- All purpose flour, dry yeast, water, salt, sugar, and vegetable oil.
- For filling
- Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms.
- In a large bowl, place:
- 1 cup chopped onion
- ½ cup chopped carrot
- 1½ cup chopped zucchini
- 1½ cup chopped green onions
- 2 cups chopped white mushrooms
- In a mixing bowl, place:
- 400 grams (14 oz) of ground pork
- 1 ts soy sauce
- 2 cloves of minced garlic
- 1 ts sesame oil
- ½ ts ground black pepper
- Mix it by hand and set aside.
- In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved.
- Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes.
- Set aside in warm place until the dough doubles in size.
- After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes.
- While we wait for this to rise, we can prepare the fillings.
- Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes.
- Squeeze the excess water out.
- *tip: using cheesecloth will make this easier. Wrap the chopped vegetables in cheesecloth and gently squeeze the water out.
- In a heated pan, add 1 tbs vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl.
- Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked.
- Put the pork into the bowl with the vegetables and mix it all up.
- Now let’s make the buns:
- Split the dough into 16 smaller pieces.
- Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out.
- Roll out each ball into a disk 4 inches (10 cm) in diameter.
- Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
- Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
- Repeat with the remaining dough and filling, until you’ve made 16 buns.
- Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack.
- *tip: Place cheesecloth or cotton cloth on the steamer rack before adding each bun. Baking cups also work well. When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed.
- Wait for 20 more minutes to let the dough rise even more.
- Bring to a boil over high heat, and steam for 20 minutes.
- Dipping sauce:
- Combine 1/3 cup soy sauce, 2 tbs of vinegar, and 2 ts sugar in a small bowl.
- Add some chunks of onion (½ cup), chunks of green chili pepper, and roasted sesame seeds.
- When the buns are cooked, turn off the heat and remove the lid to prevent water from the top of the lid from dripping over the buns.
- Serve with the dipping sauce, and enjoy!
Number of servings (yield): 15
Recipe adapted from and photo courtesy of: maangchi.com