Steamed Pork Buns
Fluffy, white steamed buns filled with a savory mixture of seasoned pork.
Story
These fluffy steamed buns are a classic comfort food, featuring a soft, pillowy dough that encases a juicy and savory pork filling. Perfect for breakfast or a snack, they are a staple in Chinese cuisine and beloved for their satisfying texture and rich flavor.
Ingredients
Hyacinth beans
Minced pork
Medium gluten flour
Baking powder
White sugar
Yellow wine
Salt
Dark soy sauce
White pepper powder
Green onion
Ginger
Sesame oil
Chicken powder
MSG
Instructions
1
Step 1
Add yeast and white sugar to the flour, knead with warm water to form a slightly soft dough, cover with plastic wrap, and let it rise.
2
Step 2
While waiting for the dough to rise, start preparing the filling. First wash the hyacinth beans, trim off the ends, boil them in water until cooked, then remove.
3
Step 3
Chop the cooked hyacinth beans into coarse pieces.
4
Step 4
Add dark soy sauce, cooking wine, salt, white sugar, white pepper powder, sesame oil, MSG, and chicken essence to the pork mince, then stir until sticky and well combined.
5
Step 5
The dough has risen until it is double in size.
6
Step 6
Knead the risen dough on the work surface to remove air bubbles, then divide it into equal-sized small dough portions.
7
Step 7
Roll the small dough portions into round discs, making the center thicker and the edges thinner.
8
Step 8
Before wrapping, mix the filling thoroughly. Add the chopped beans, minced scallions, and ginger to the pork filling. If it is not salty enough, add a little more salt, then mix evenly.
9
Step 9
Take a small round piece of dough and place the prepared filling in the center.
10
Step 10
Arrange the wrapped buns on the oiled steamer rack, cover with the lid, and continue proofing.
11
Step 11
Let the buns proof until they double in size.
12
Step 12
Start steaming with cold water. Once the water boils, steam for 15 minutes, then wait 3 minutes before opening the lid.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
