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These Chinese Steamed Pork Buns are a delightful comfort food featuring a tender, fluffy dough wrapper encasing a savory filling of barbecued pork, green onions, and a rich sauce blend of hoisin, oyster, and soy. The texture is light and airy, contrasting beautifully with the hearty, aromatic meat mixture. Perfect for a quick lunch, a weekend brunch, or as a unique appetizer, these buns capture the authentic flavors of Chinese dim sum. They are straightforward to make using common pantry staples and offer a satisfying homemade alternative to takeout. Enjoy them warm, straight from the steamer, for the best experience.
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Chinese Steamed Pork Buns
Description
These Chinese Steamed Pork Buns are a delightful comfort food featuring a tender, fluffy dough wrapper encasing a savory filling of barbecued pork, green onions, and a rich sauce blend of hoisin, oyster, and soy. The texture is light and airy, contrasting beautifully with the hearty, aromatic meat mixture. Perfect for a quick lunch, a weekend brunch, or as a unique appetizer, these buns capture the authentic flavors of Chinese dim sum. They are straightforward to make using common pantry staples and offer a satisfying homemade alternative to takeout. Enjoy them warm, straight from the steamer, for the best experience.Ingredients
Directions
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Combine the hoisin sauce, oyster sauce, soy sauce, and sesame oil in a small bowl to create the sauce mixture.
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Finely chop the barbecued pork and green onions. Set aside.
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Heat vegetable oil in a wok or frying pan over high heat. Add crushed garlic and stir-fry for 1 minute until fragrant.
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Pour the sauce mixture into the pan and cook, stirring constantly, for 2 minutes.
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In a small cup, blend 1/2 cup of water with the cornstarch until smooth. Stir this slurry into the sauce mixture.
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Cook and stir until the liquid comes to a boil and thickens. Reduce heat to medium and simmer for 2 minutes.
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Stir in the chopped pork and green onions. Remove from heat and allow the filling to cool completely.
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In a large bowl, combine flour, baking powder, and salt. Cut in the vegetable shortening or lard until the mixture resembles coarse breadcrumbs.
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Mix the remaining 3/4 cup of water with the white vinegar. Gradually add this water-vinegar mixture to the flour mixture.
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Mix until the dough comes together into a ball. Turn out onto a lightly floured surface and knead 6 to 8 times.
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Cover the dough with plastic wrap and let it rest for 20 minutes.
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Uncover and knead the dough 4 to 5 more times. Divide the dough into 12 equal portions and shape each into a smooth ball.
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Roll each dough ball into a circle about 5 to 6 inches in diameter on a lightly floured surface.
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Brush the edges of each dough circle lightly with water. Spoon a heaping tablespoon of the cooled pork filling into the center.
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Carefully pinch the edges together to seal the dough around the filling, bringing the ends over the seam and pinching them shut.
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Cut twelve 5-inch squares of waxed paper and lightly brush one side of each with oil.
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Place each bun, seam side down, onto an oiled paper square.
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Arrange the buns in a single layer on a steamer rack over boiling water.
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Cover and steam the buns for about 20 minutes, or until the dough is cooked through and fluffy.
Nutrition Facts
Servings 12
- 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.
chinese, pork buns, steamed buns, dim sum, char siu, barbecued pork, hoisin sauce, oyster sauce, fluffy dough, asian cuisine, comfort food, homemade buns
