Chinese steamed pork buns

March 24, 2015 (Last Updated: January 11, 2019)

These buns may be prepared in advance and frozen. Thaw in a plastic bag and re-steam for 10 minutes.

Chinese steamed pork buns

Serves: about 24
Cooking Time: 1 hour 30 mins plus extra for rising

Ingredients

  • BUNS
  • 7g dried yeast
  • 125ml (½ cup) lukewarm water
  • 500g cake flour
  • 30ml (2 tbsp) sugar
  • 60ml (¼ cup) boiling water
  • 15ml (1 tbsp) vegetable oil
  • 15ml (1 tbsp) sesame oil
  • FILLING
  • 30ml (2 tbsp) cooking oil
  • 2 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 500g pork fillet, grilled and cubed
  • 30ml (2 tbsp) soya sauce
  • 30ml (2 tbsp) oyster sauce
  • 15ml (1 tbsp) sugar
  • 15ml (1 tbsp) cornflour, dissolved in 30ml (2 tbsp) water or chicken stock

Instructions

1

For the buns, dissolve the yeast in the water. Add 60g (½ cup) of the flour and mix thoroughly. Cover with a cloth and leave to rest until bubbles appear, about 1 hour.

2

Dissolve the sugar in the boiling water, stir in both oils and allow to cool slightly. Mix into the yeast mixture. Add the remaining flour and knead on a lightly floured surface until smooth and elastic.

3

Put the dough in a large, oiled bowl, cover with damp cloth and leave in a warm place until doubled in size, about 2 hours.

4

To make the filling, heat the oil in a wok or large frying pan and stir-fry the spring onions and garlic for about 30 seconds. Add the pork and stir-fry for another minute, then add the soya sauce, oyster sauce, and sugar. Add the dissolved corn flour and stir-fry quickly until the pork is glazed. Allow to cool.

5

On a lightly floured surface, knead the dough again and roll into a long cylinder. Slice the cylinder into rounds, then roll each round out with a rolling pin.

6

Place 30ml (2 tbsp) of filling in the centre of each round and gather the dough up around the filling by pleating along the edges.

7

Place each bun on a steamer tray, cover and allow to rise until the dough springs back when touched with a finger, about 1 hour.

8

Steam over briskly boiling water for 10 minutes and serve.

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