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5 from 3 votes

Steamed Pork Buns

Course: Breakfast, Snack
Cuisine: Chinese
Servings: 8
Author: Ai Willis
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Ingredients

Dough

  • 1¾ cup + 1 teaspoon (200g) cake flour
  • ¾ cup + 4 teaspoons (100g) bread flour
  • 3 tablespoons (37.5g) granulated sugar
  • teaspoon fine sea salt
  • 1 tablespoon skim milk powder
  • 2 teaspoons baking powder
  • 1 tablespoon oil
  • ½ cup + 2 tablespoons (150ml) water
  • teaspoons active dry yeast

Filling

  • ⅔ lbs (250g) ground pork
  • 3 dried shiitake mushrooms, rehydrated in water and chopped finely
  • ¼ medium onion, chopped finely
  • 1.8 oz (50g) boiled bamboo shoots, chopped finely
  • 1 teaspoon grated ginger
  • 1 tablespoon arrowroot powder
  • 1 tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • 1 tablespoon sake
  • 1 tablespoon sesame oil

Instructions

  • If you're using a bread machine, just dump the ingredients in and set it on the dough setting. If you're making it by hand, put all the ingredients in a bowl, mix, and knead it until it becomes a smooth dough. Put it back into the bowl, cover with plastic wrap and let it proof until it's doubled in size.
  • While you're waiting for the dough, prepare the filling. Add all the ingredients into a bowl and mix together. Divide into 8 portions.
  • Take the dough out onto a floured surface and evenly divide into 8 pieces. Roll each piece into a ball and set aside, covered with plastic wrap to prevent drying. Take one ball and roll it out using a rolling pin. Roll them out to about 6 inches (15cm), making the edges thinner than the center.
  • Put the filling in the center. Bring the corners to the center and pinch together. You'll end up with four more corners, so bring those to the center and pinch again.
  • Put the buns on individual pieces of parchment paper, cover with plastic wrap and let them rise for another 15 minutes. When they're ready, place them in a steamer and steam on high heat for 15 minutes. Let them cool on a wire rack for a couple minutes before eating.
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