Steamed Pork Buns
Delight in the art of creating fluffy and flavorful Steamed Pork Buns, a beloved Chinese dim sum classic. These pillowy pockets feature a soft, slightly sweet homemade dough encasing a savory filling of tender minced pork infused with soy sauce, oyster sauce, sesame oil, and aromatic ginger and garlic. The secret to the juicy filling lies in the addition of a cornstarch slurry, ensuring every bite is bursting with rich, succulent flavor. Perfectly steamed to achieve a light and airy texture, these buns are a treat for any occasion, whether served as appetizers, snacks, or even a comforting main dish. With this step-by-step recipe, you’ll master the technique of creating restaurant-worthy bao buns in the comfort of your own kitchen. Keywords: Steamed Pork Buns, bao buns recipe, dim sum, homemade pork buns, Chinese steamed buns.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 250 ml Milk
- 5 grams Baking powder
- 300 grams Pork shoulder
- 30 ml Soy sauce
- 15 ml Oyster sauce
- 5 ml Sesame oil
- 10 grams Ginger
- 10 grams Garlic
- 30 grams Spring onions
- 10 grams Cornstarch
- 20 ml Water
- 5 grams Salt
- 15 ml Vegetable oil
Instructions
In a bowl, mix 500 grams of all-purpose flour with 10 grams of instant yeast and 50 grams of sugar.
Gradually add 250 ml of warm milk to the flour mixture while mixing until a dough forms.
Knead the dough until smooth and elastic, making sure it is not sticky.
Cover the dough with a damp cloth and let it rise for about 1 hour or until it doubles in size.
For the filling, mince 300 grams of pork shoulder finely.
In a small bowl, mix 10 grams of cornstarch with 20 ml of water to create a slurry.
To the minced pork, add 30 ml of soy sauce, 15 ml of oyster sauce, 5 ml of sesame oil, 10 grams of minced ginger, 10 grams of minced garlic, and 30 grams of chopped spring onions.
Add the cornstarch slurry to the pork mixture and mix well. The slurry will keep the filling tender and juicy.
Once the dough has risen, punch it down and knead in 5 grams of baking powder evenly.
Divide the dough into 12 equal portions and shape each into a ball.
Roll each ball into a flat circle, about 10 cm in diameter.
Place a tablespoon of filling in the center of each circle.
Gather the dough edges to the center at the top and pinch to seal, forming a bun.
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking.
Place the buns in the steamer, leaving space between them to expand.
Let the buns rest for another 15 minutes for a final rise.
Steam the buns over boiling water for 15 to 20 minutes.
Remove the buns from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 163 mg | 3% | |
*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.
