Pork & Vegetable Steamed Buns (豬肉蔬菜包)
This recipe for Chinese Pork & Vegetable Steamed Buns features a tender, juicy generous meat and vegetable filling encased in soft and fluffy dough.
Servings 8
Calories 292kcal
Ingredients
Filling:
- 300 g ground pork
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon granulated sugar
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ teaspoon sand ginger powder
- ½ teaspoon Shaoxing wine
- 3 tablespoon cold water
- 100 g bok choy blanched, squeezed of excess water, and chopped finely
- 40 g carrot shredded
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Dough starter:
- 100 g warm water
- 1 teaspoon granulated sugar
- 6 g active dry yeast
- 100 g all-purpose flour
Dough:
- 70 ml warm water
- 10 ml white vinegar
- 30 g granulated sugar
- 200 g all-purpose flour
- 7 g milk powder
- 20 ml lard or coconut oil
- 4 g baking powder
Instructions
Prepare filling:
- In a stand mixer bowl fitted with a paddle attachment, combine ground pork, soy sauce, oyster sauce, sugar, salt, black pepper, garlic, ginger, sand ginger powder, Shaoxing wine and mix for about 8 minutes, adding water in gradually in 1 tablespoon increments, until the mixture forms with a gel-like consistency.
- Add in the bok choy, carrot, cornstarch, and mix for another 2 minutes.
- Drizzle in sesame oil, and mix until incorporated.
- Divide the meat into 8 even portions, with an ice cream scooper.
- Cover and chill in the fridge.
Prepare dough starter:
- Place all the starter ingredients in a medium bowl, mix to combine with chopstick.
- Cover and rest for 30 minutes, until tripled in volume.
Prepare dough:
- In a stand mixer bowl, add all of the starter, warm water, vinegar, sugar, all-purpose flour, milk powder, coconut oil and baking powder.
- With the dough hook attachment, turn on low speed for 3 minutes, then turn higher speed for 7 minutes.
- Remove dough onto the counter, knead to form smooth dough.
- Divide into 8 portions and form into very small tight round balls. Cover with cling wrap to rest for 15 minutes.
- Highly dust counter with flour. Flatten each dough ball into 6" disc with rolling pin. Repeat with the rest.
- Re-roll dough, thinner on the edges into 6.5" diameter. Place a meat filling in the center. Gather edges, pleat and pinch 16-18 pleats to enclose the filling. Continue to pleat on the 2nd tier, to completely seal the hole.
- Place bun on a 3.5" parchment square on a large baking sheet pan.
- Place the pan in a warm location to proof for 40 minutes, until almost doubled in size.
- Place buns into bamboo steamer (you may need more than 1 layer). Stack onto a large pot or wok with 2" of cold water underneath. Turn on highest heat.
- Once steam is coming out of the lid, steam the buns for 20 minutes. After steaming for 5 minutes at high heat, turn heat down to medium high for 15 minutes, for a total of 20 minutes.
- Turn off heat and let it sit for 5 minutes on the stove. Then remove bamboo steamer out of the stove to a cooling rack.
- Slightly open the steamer lid a little bit to let steam dissipate, about 5 minutes, before removing the buns.
Nutrition
Calories: 292kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 355mg | Potassium: 223mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1405IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg