Description
Succulent Chinese steamed pork buns bring authentic street fare directly to home kitchens with classic flavors and tender meat. Delicate dough wrapped around savory filling creates a perfect handheld bite you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups plain flour
- 1 cup cornflour
- 1 1/2 cups Chinese Barbecue Pork (Char Siu), diced
Leavening Agents:
- 1 teaspoon active dry yeast
- 2 1/2 teaspoons baking powder
Liquid and Seasoning Ingredients:
- 1/4 cup (60 milliliters) warm water
- 1/2 cup (120 milliliters) warm water
- 1/4 cup (60 milliliters) vegetable oil
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped eschalot or white onion
- 5 tablespoons white sugar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1/2 cup (120 milliliters) water
- 1 tablespoon cornflour dissolved in 1 tablespoon water
Instructions
- Awaken the yeast by combining it with sugar and tepid water in a small vessel. Allow the mixture to develop for 10 minutes until a frothy texture emerges.
- Utilize a stand mixer to blend flour, cornflour, and sugar. Introduce the activated yeast, vegetable oil, and additional water. Manipulate the ingredients until a supple, stretchy dough materializes. Let the dough rest and expand for approximately 2 hours in a warm environment.
- After the rising period, delicately sprinkle baking powder over the dough and gently knead. Segment the dough into 12 uniform portions, then roll each piece into thin, circular shapes.
- Craft the savory filling by heating oil in a skillet. Sauté eschalots until they become translucent and tender. Incorporate sugar, soy sauce, oyster sauce, sesame oil, and water. Blend in the cornflour mixture and diced pork. Simmer until the sauce thickens and coats the meat.
- Position approximately 1 1/2 tablespoons of filling at the center of each dough round. Carefully fold and pinch the edges to create a secure seal, then artfully twist the top to create a distinctive bun shape.
- Arrange the assembled buns in a lined bamboo steamer. Steam over simmering water for 12 minutes at medium-high heat. Serve immediately while warm for optimal texture and flavor.
Notes
- Choose a bamboo steamer for authentic flavor and even steaming, which helps maintain the buns’ delicate texture and prevents sticking.
- Ensure warm water is not too hot when activating yeast, as temperatures above 110°F can kill the yeast and prevent proper dough rising.
- For gluten-free adaptation, replace wheat flour with a combination of rice flour and potato starch to maintain soft, stretchy dough consistency.
- Allow dough to rest in a warm, draft-free area during rising to help yeast develop and create light, fluffy bun texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 10
- Calories: 210
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg