Salapow Steam Buns Dia Bao or Dim Sum
Discover the delightful art of traditional dim sum with these Salapow Steam Buns, also known as Dia Bao. Perfectly fluffy and tender, these Chinese-style steamed buns are filled with a savory mixture of seasoned ground pork, soy sauce, sesame oil, and oyster sauce, paired with a quarter slice of hard-boiled egg for a rich and balanced bite. The dough is crafted from scratch, ensuring a soft, pillowy texture after steaming. Each bun is carefully pleated for that classic dim sum appearance and steamed to perfection, making them an irresistible centerpiece for family meals or gatherings. With this recipe, you'll master the techniques of dough preparation and filling assembly, delivering authentic flavors straight from your kitchen. Ideal for dim sum enthusiasts and those seeking an authentic taste of Chinese cuisine, these buns are best served warm and make an unforgettable addition to your recipe repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 ml Milk
- 80 grams Granulated sugar
- 10 grams Active dry yeast
- 10 grams Baking powder
- 30 ml Vegetable oil
- 400 grams Ground pork
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 0.5 teaspoons Ground white pepper
- 4 eggs Hard-boiled eggs
- 2 stalks Green onions, chopped
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a small bowl, combine warm milk (slightly warm, not hot) and granulated sugar. Sprinkle the yeast over the top and let it sit for 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and baking powder. Gradually add the yeast mixture and vegetable oil. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
Meanwhile, prepare the filling. In a mixing bowl, combine ground pork, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and chopped green onions. Mix until well combined.
In a small bowl, mix cornstarch and water to create a slurry, then fold it into the pork mixture. This helps create a slightly sticky and cohesive filling.
Peel the hard-boiled eggs and cut each into quarters. Set aside.
Once the dough has risen, punch it down to release the air and knead it briefly. Divide the dough into 12 equal portions.
Roll each portion of dough into a flat circle about 4 inches in diameter. Place a spoonful of pork filling in the center and add a piece of hard-boiled egg on top.
Carefully pleat the edges of the dough and pinch them together at the top to seal the bun.
Place each bun on a small square of parchment paper and let them rest for 15 minutes.
Prepare a steamer with boiling water. Place the buns into the steamer, leaving space between each bun to allow for expansion.
Steam the buns over medium-high heat for 12-15 minutes, or until the dough is soft and cooked through.
Remove the buns from the steamer and let them cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 15.0 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 337 mg | 26% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
