Steamed pork buns
Ingredients
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measuring cup, large mixing bowl, spatula, spoon, cutting board, knife, large pot, rolling pin, steam basket
Nutrition per serving
Step 1/ 4
- 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
- 166⅔ g ground pork
- 16⅔ g scallions
- 5 g ginger
- ⅔ 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
- 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
- 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!
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