Steamed pork buns

Steamed pork buns

59 ratings

Yingjie, engineer


„These succulent steamed buns are so impressive and are so surprisingly easy to make!“

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
  • 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

Utensils

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

Enjoy with

Soy milk
Wash down these delicious pork buns with this traditional pairing.

Nutrition per serving

Cal
315
Protein
30g
Fat
4g
Carb
40g

Step 1/4

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.
  • 250 flour
  • 130 ml water
  • 20 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 ground pork
  • 50 scallions
  • 15 ginger
  • 2 tsp salt
  • 10 white pepper
  • 10 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!