Steamed Pork Buns
Chinese steamed buns (baozi) with a savory ground pork filling in a soft, puffy dough.
Ingredients
| 4 cups (900g) | ground pork | |
| 2 tbsp (30g) | light soy sauce | |
| 1 tbsp (15g) | dark soy sauce | |
| 1 tsp (6g) | oyster sauce | |
| 1 tsp (6g) | salt | |
| 1/8 tsp | 0.6 ml | white pepper |
| 1 tbsp (12g) | sugar | |
| 1.5 tbsp (22g) | hot oil | |
| 6 1/4 cups (780g) | all-purpose flour (dough) | |
| 1.5 tsp (4.5g) | instant dry yeast (dough) | |
| 2 tbsp (28g) | lard (dough) | |
| 2 to 6 tbsp (25g to 75g) | sugar (dough), adjust to taste | |
| 1.5 cups (360g) | warm water (dough) | |
| 2 tsp (8g) | baking powder (dough) |
Instructions
Filling: Combine the ground pork with the light soy sauce, dark soy sauce, oyster sauce, salt, white pepper, sugar, and hot oil.
Dough and assembly:
- Combine and knead the dough ingredients until smooth and no longer sticky. Cover and let it rest in a warm place for 1 hour.
- Divide the dough into equal pieces. Roll each piece out, add the filling, and let the buns sit for 20-30 minutes until they become puffy.
- Once the water boils, steam the buns for 20-25 minutes or until cooked.