First Time Making Chinese Pork Buns And Recipe

I made Chinese Pork Buns for the first time last week.

The pork filling is the same as what would be put in to a dumpling. The wrapper is a simple yeast dough.

The buns are cooked in a steamer.

My steamer set up is kind of crude, but it did get the job done! 😊

I learned about Chinese buns from Mike Chen's YouTube channel: Strictly Dumpling.
Here is his demonstration video. I followed his recipe, with a few tweaks.

Dough:
3/4 cups warm water
1 tsp. yeast
1 tsp. sugar
2 cups all-purpose flour

Combine warm water with yeast and sugar. Set aside for 5-10 minutes until yeast makes a bubbly froth.
Add warm water to the flour in three additions.
Knead dough for 10 minutes.
Cover and let rise about an hour.

Filling:
1/2 head of cabbage chopped (5-ish cups)
1-2 tsp. salt
1 lb. ground pork (70/30 meat to fat ratio preferred.)
2 green onions, sliced
1 clove of garlic, minced
1 tsp. fresh ginger, minced
1 TBS. soy sauce
1 TBS. oyster sauce (I had to substitute soy sauce+1 tsp. sugar.)
1 TBS. white wine vinegar
2 tsp. corn starch
2 TBS. sesame seed oil

Place chopped cabbage in a colander. Sprinkle with salt and let will for 30 minutes. Transfer cabbage to a thin cloth and squeeze out all excess moisture.

Combine cabbage and the rest of the filling ingredients. Mix very well.

Cooking:

Divide dough into 12 even pieces. Roll into discs, trying to make the center of the disc a little thicker than the edges.

Fill the dough with a small amount of pork filling (1 TBS. or so). Close the dough wrapper by pleating and pinching the edges on place. You want to make at least 10 pleats. Leave a little hole at the top.

Put several cups of hot water into your steamer pot. Put the buns onto a piece of parchment paper in the steamer basket. Cover with lids. Bring water to a boil. Steam for 20 minutes. Turn off heat, but do not remove lid. Let rest 10 minutes before removing from the steamer.
Enjoy!