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Steamed pork buns
Steamed pork buns
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Ingredients:
  • 100g piece pork shoulder
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 43.20 gm hoisin sauce
  • 21.00 gm soy sauce
  • 1 garlic clove, crushed
  • Pinch of salt
  • 190g (1 1/4 cups) plain flour
  • 30.00 gm caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 0.60 gm salt
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) lukewarm water
  • 36.40 gm peanut oil
Instructions:
  • In a medium saucepan, combine the pork and ginger, covering them with cold water. Bring to a boil over high heat with the lid on. Reduce heat to low and gently poach while covered for 45 minutes. Remove and discard the ginger. Allow the pork to cool for 15 minutes before handling.
  • Shred the pork with your fingers, finely chop with a sharp knife, and transfer to a large bowl. Combine with hoisin sauce, soy sauce, and garlic. Mix well, season with salt to taste. Cover with plastic wrap and refrigerate until needed.
  • In a large bowl, mix flour, sugar, yeast, and salt. Create a well in the center. In a small bowl, combine milk, water, and 1 1/2 tablespoons of oil, then add to dry ingredients. Stir with a wooden spoon until combined. Use your hands to form a soft, sticky dough.
  • Transfer the dough to a lightly floured surface and knead for 5 minutes until soft and stretchy. Brush a large bowl with the remaining oil to coat lightly. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 30 minutes until doubled in size.
  • Gently press the dough down in the center with your fist, then transfer it to a lightly floured surface and knead for 2-3 minutes until it's smooth, elastic, and back to its original size. Place the dough back in the bowl, cover with plastic wrap, and let it proof in a warm, draft-free spot for 30 more minutes.
  • Gently press down the dough in the center once more and shape it into a 5 x 20cm log using your hands. Cut the log into six equal portions using a sharp knife. Use a 7cm round cutter to create six discs from non-stick baking paper.
  • Flatten each dough portion to 1.5cm thickness, place 1 tablespoon of pork mixture in the center, wrap the dough around the filling, pinch to seal, and roll into a ball. Put each bun, pinched-side down, on a piece of non-stick baking paper. Use a small sharp knife to make a 5mm deep cross on the top of each bun. Put the buns in a 30cm bamboo steaming basket lined with paper, cover tightly with the lid.
  • In a medium wok over high heat, bring 5cm of water to a boil. Lower the heat to medium-high. Set up a steaming basket in the wok over the boiling water. Steam the pork buns for 20 minutes until light, fluffy, and cooked through.

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