Chinese Steamed Pork Buns

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Servings: 2 cups Difficulty: Advanced
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Fluffy, pillowy steamed buns filled with a savory, aromatic char siu pork filling
Chinese Steamed Pork Buns - 1 recipe image
Chinese Steamed Pork Buns - 1 recipe image
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Chinese Steamed Pork Buns

Author: chefs-mate Cooking Method: , , , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1410.2

Description

These Chinese Steamed Pork Buns are a comforting classic, featuring soft, cloud-like dough encasing a rich and savory filling of barbecued pork. The filling is deeply flavorful, combining sweet hoisin sauce, salty oyster sauce, and aromatic sesame oil with tender chunks of pork and fresh green onions. The texture is a delightful contrast between the airy, slightly chewy bun and the juicy, umami-packed meat inside. Perfect for a hearty breakfast, a quick lunch, or a comforting dinner, these buns bring authentic dim sum flavors to your home kitchen.

Ingredients

Directions

  1. Prepare the barbecued pork if not using pre-cooked: Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic, and onion. Coat pork tenderloins and marinate for 1 hour. Bake at 350°F (177°C) for 45 minutes, basting frequently. Cool and slice diagonally.
  2. Make the filling: In a small bowl, whisk together hoisin sauce, oyster sauce, soy sauce, and sesame oil.
  3. Heat vegetable oil in a wok or skillet over high heat. Stir-fry ginger and crushed garlic for 1 minute until fragrant.
  4. Pour in the hoisin mixture and cook, stirring constantly, for 2 minutes.
  5. In a small cup, blend 1/2 cup of water with cornstarch. Stir this slurry into the sauce in the wok.
  6. Cook and stir until the mixture boils and thickens. Reduce heat to medium and simmer for 2 minutes.
  7. Stir in the chopped barbecued pork and finely chopped green onions. Remove from heat and let the filling cool completely.
  8. Make the dough: In a large bowl, combine flour, baking powder, and salt.
  9. Cut in the vegetable shortening or lard until the mixture resembles coarse bread crumbs.
  10. In a separate small bowl, mix the remaining 3/4 cup of water with white vinegar.
  11. Gradually add the vinegar-water mixture to the flour mixture, mixing until a soft dough forms.
  12. Turn dough onto a lightly floured surface and knead gently 6 to 8 times until smooth.
  13. Cover the dough with plastic wrap and let it rest for 20 minutes.
  14. Uncover and knead the dough 4 to 5 more times. Divide into 12 equal portions and shape each into a smooth ball.
  15. Roll each ball into a 5 to 6-inch circle on a floured surface.
  16. Brush the edges of the dough circles lightly with water to help seal.
  17. Place a heaping tablespoon of the cooled pork filling in the center of each circle.
  18. Pinch the edges together to seal the filling inside. Bring the two ends of the dough over the seam and pinch them together to create a bun shape.
  19. Cut twelve 5-inch squares of waxed paper and brush one side lightly with oil.
  20. Place each bun, seam-side down, on an oiled paper square.
  21. Arrange the buns in a single layer on a steamer rack over boiling water. Ensure they do not touch.
  22. Cover and steam for about 20 minutes, or until the dough is cooked through and springy to the touch.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1410.2kcal
% Daily Value *
Total Fat 53.2g82%
Saturated Fat 16.8g85%
Cholesterol 163.1mg55%
Sodium 3459.5mg145%
Total Carbohydrate 151.7g51%
Dietary Fiber 6.7g27%
Sugars 5.1g
Protein 74.2g149%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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