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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. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour, baking powder, and salt. Slowly add the yeast mixture into the flour mixture, stirring until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 5
Prepare Filling
In a mixing bowl, combine ground pork, hoisin sauce, soy sauce, sesame oil, minced ginger, minced garlic, and chopped scallions. Mix thoroughly.
Assembling and Steaming
- 6
Shape Buns
Once the dough has risen, punch it down and divide it into equal portions (about 12). Roll each portion into a circle about 4 inches in diameter.
- 7
Add Filling
Place about 1 tablespoon of the pork filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the bun.
- 8
Prepare Steamer
Line a steamer basket with parchment paper to prevent sticking. Arrange the buns in the basket, leaving space between them for expansion.
- 9
Steam Buns
Bring water to a boil in a pot. Place the steamer basket over the pot, cover, and steam the buns for about 15-20 minutes until cooked through.
Serving
- 10
Serve with Cucumber
Remove the buns from the steamer, serve warm with sliced cucumber and additional hoisin sauce on the side for dipping.
