Steamed Buns with Braised Pork
Warm, fluffy steamed buns filled with seasoned braised pork. Taste and tweak the seasonings as you go, or swap in different sauces or aromatics for fun variations. Makes 15 buns; total recipe approx. 3,288 kcal, per bun approx. 219 kcal.
🍽️ Makes 15
Nutrition
219
Calories
8g
Protein
22g
Carbs
10.5g
Fat
Ingredients
| 500 g | pork (30% fat, 70% lean) | |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | sugar |
| 1 tsp | 5 ml | chicken powder |
| 2 tsp | 10 ml | oyster sauce |
| 1 tbsp + 2 tsp | sweet bean sauce | |
| to taste | cayenne pepper | |
| 2 tsp | 10 ml | dark soy sauce |
| 2 tsp | 10 ml | light soy sauce |
| 1 tbsp | 15 ml | minced ginger |
| 1/2 tsp | 2.5 ml | white pepper powder |
| 3/4 cup | 180 ml | chopped green onion |
| 400 g | all-purpose flour | |
| 1 tsp | 5 ml | sugar (for dough) |
| 2 tsp | 10 ml | instant yeast |
| 3 tsp | 15 ml | oil (fat) |
| 200 ml | water |
Instructions
- Prepare the filling: Heat some oil in a pan over low heat and caramelize the sugar. Add the pork and fry until cooked. Add the seasonings and adjust to taste. Remove from heat, add the chopped green onions, mix well, and refrigerate while you prepare the dough.
- Prepare the dough: In a bowl, combine the flour, sugar, yeast, oil, and water. Knead until you get a smooth dough. Divide into equal pieces.
- Roll out each piece, add the filling, and wrap it up.
- Rest the dough: Cover the buns with plastic wrap and let them rest at room temperature for 1.5 hours, or until doubled in size. The dough should spring back when pressed.
- Steam the buns for 17 minutes once the water boils. Tip: Taste and tweak the seasonings as you go, or swap in different sauces or aromatics for fun variations.