Chinese Pork Bun
A convenient way to knead the dough in a bowl to make flavorful, juicy pork buns.
Ingredients
cake flour
2 cup (220 g)
baking powder
1 tbsp (10 g)
sugar
2 tbsp (18 g)
warm water (about 30°C)
1/2 cup
salad oil
1 tbsp
ground pork
100 g
chopped cabbage
1/2 medium leaf, sliced (about 30 g)
chopped boiled bamboo shoots
3 tbsp (about 30 g)
chopped green onions
1/3 (about 30 g)
minced ginger
1/2 tsp
oyster sauce
1 tbsp
cooking wine
1 tbsp
soy sauce
1 tsp
sugar
1 tbsp
salt and pepper
a pinch each
sesame oil
1 tbsp
Instructions
1
Make the filling
First make the meat bun filling. Knead the ground pork thoroughly; once it becomes sticky, add all of the remaining ingredients and mix well.
2
Mix the dry dough ingredients
Place the cake flour, baking powder, and sugar in a bowl, add the warm water, and stir by hand. After roughly combining, add the salad oil and stir.
3
Knead the dough
Once the dough comes together, press it flat with the palm of your hand, then knead it in the bowl (if you have a work surface, sprinkle a little bread flour on it and work there).
4
Rest the dough
After kneading until the surface is smooth, shape the dough into a nice round, cover with plastic wrap, and let it rest at room temperature for about 20 minutes.
5
Fill the buns
Divide the dough into 6 equal portions and roll each into a round. Place 1/6 of the filling in the center, then use your thumb and forefinger to gather the surrounding dough up around the filling, and finally pinch tightly with your fingertips.
6
Second rest
Place each bun on an 8 cm square piece of baking paper, then let rest at room temperature for about 10 minutes.
7
Steam
Once steam rises from the steamer, place the buns inside and steam over high heat for 10 minutes.
