Pork Buns Recipe
Steamed buns filled with tender pork.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil. Mix until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let it Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 6
Mix Filling Ingredients
In a mixing bowl, combine ground pork, soy sauce, hoisin sauce, minced ginger, minced garlic, chopped green onions, sesame oil, and black pepper. Mix well until fully combined.
Assembling and Cooking
- 7
Divide the Dough
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into equal parts (about 12 pieces).
- 8
Shape the Buns
Roll each piece of dough into a circle about 4 inches in diameter. Place a spoonful (about 1.5 tablespoons) of the pork filling in the center of each circle.
- 9
Seal the Buns
Gather the edges of the dough circle around the filling and pinch to seal tightly. Ensure there are no openings.
- 10
Prepare for Steaming
Place the sealed buns on parchment paper squares to prevent sticking. Arrange them in a steamer basket, leaving space between each bun.
- 11
Steam the Buns
Bring water to a boil in a pot, then reduce to a simmer. Place the steamer basket over the pot, cover, and steam the buns for about 15-20 minutes or until the dough is fluffy and cooked through.
- 12
Serve
Remove the buns from the steamer and serve warm with extra soy sauce or hoisin sauce for dipping.
