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Steamed Pork Buns
Steamed Pork Buns
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Chinese New Year pork buns with ginger-garlic seasoned pork filling.
Ingredients:
  • 2.5 teaspoons active dry yeast
  • 0.25 cup warm water
  • 0.75 cup warm milk
  • 3 tablespoons salted butter, melted
  • 2 teaspoons white sugar
  • 3 cups all-purpose flour
  • 1 pound ground pork
  • 2 cloves garlic, minced, or more to taste
  • 0.5 teaspoon ginger paste, or more to taste
  • salt and ground black pepper to taste
Instructions:
  • In a bowl, combine water and yeast until dissolved. Mix in milk, then add butter and sugar. Stir until well combined. Gradually add flour and mix until a dough forms.
  • Knead dough until it forms a smooth ball. Cover and let it rise in a warm spot until it doubles in size, around 30 minutes.
  • In a large skillet over medium-high heat, brown ground pork with garlic, ginger, paste, salt, and pepper until crumbly, about 5 to 7 minutes. Discard any excess grease and set aside.
  • Set up a steamer by filling a saucepan with water just below the steamer's bottom. Heat the water until it boils, ensuring it doesn't boil over the steamer.
  • As water heats up, portion dough into 16 equal pieces. Shape each piece into a ball, then press into a thin circle using your hands and fingers.
  • Add 1 tablespoon of prepared filling to the center of each dough circle. Gently bring the sides of the dough together around the filling, pinching the top to create a beautiful flower blossom shape.
  • Arrange 8 buns on the steamer surface and cover with the lid. Steam until buns are fluffy and spongy, about 12 minutes. Repeat with the remaining buns. Be cautious of the hot steam! Use tongs to gently transfer buns from the steamer surface to prevent tearing; let them cool slightly before enjoying.

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