Chinese Steamed Pork Buns
Total Time
1 hour and 10 minutes
Prep Time
50 minutes
Cook Time
20 minutes
Rating
4.93 out of 5 stars
(56)
Ingredients
12 servings
- 1 tsp active dry yeast powder
- 1/4 cup / 65 ml warm water
- 1 tbsp white sugar
- 1/2 cup /125 ml warm water
- 4 tbsp /70g white sugar
- 2 cups / 300g plain flour (all purpose)
- 1 cup / 155g cornflour / cornstarch
- 1/4 cup / 65 ml vegetable oil
- 2 1/2 tsp baking powder
- 1 tbsp vegetable oil
- 1/3 cup finely chopped escalot or white onion (Note 1)
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce (, regular or light (not dark)
- 1 1/2 tbsp oyster sauce (can sub Hoisin)
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornflour dissolved in 1 tbsp water
- 1 1/2 cups Chinese Barbecue Pork (, diced (Note 2)
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Preparation
Step 1
Dough:
Step 2
Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
Step 3
Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
Step 4
Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
Step 5
Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
Step 6
Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
Step 7
Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
Step 8
Making Buns (watch video):
Step 9
Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
Step 10
Take one piece of dough, cover remaining with cling wrap or tea towel.
Step 11
Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
Step 12
Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
Step 13
Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
Step 14
Repeat with remaining dough - make 12 in total.
Step 15
Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
Step 16
Steaming:
Step 17
Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
Step 18
Place 6 to 8 buns on paper, cover with steamer lid.
Step 19
Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
Step 20
Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
Step 21
Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
Step 22
Remove steamer from wok, serve warm!
Step 23
Filling:
Step 24
Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
Step 25
Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
Step 26
While stirring, slowly pour cornflour mixture in. Mix until smooth.
Step 27
Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Step 28
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