Chinese Steamed Pork Buns Recipe

Pillowy gentle steamed buns stuffed with a candy, savoury saucy pork filling. Home made Chinese language Pork Buns are really identical to those you swipe off the dim sum trolleys. These will blow your thoughts!

Sunday morning Yum Cha is sort of a spiritual ritual right here in Sydney. Giant teams descend upon huge eating places from mid morning, with steaming trolleys piled excessive with dumplings and buns rattling across the room. The acquainted sound of bowls being banged onto tables, the bottomless Chinese language tea, and the brisk, borderline impolite service.

It’s all a part of the expertise. Well mannered service at Yum Cha is sort of creepy. It’s simply fallacious. 😂

The trolley-chasing protocol differs from restaurant to restaurant, however I’m shameless. The place there’s a will, there’s a means. And once I want pork buns, I’ll stalk trolley after trolley till I discover it!

Home made Pork Buns aren’t a fast and straightforward recipe however they’re definitely worth the effort as a result of it can blow your thoughts how comparable they’re to Yum Cha / Dim Sum. Plus, when you’re addicted as I’m to pork buns, you’ll save stacks as a result of it’s most likely 70 – 80% cheaper to make at house.

And they’re the final freezer standby. 1 minute within the microwave from frozen = pork buns that you simply’d swear simply got here out of a bamboo steamer.

HOW TO MAKE PORK BUNS

There are 4 predominant steps to creating steamed pork buns.

1. THE FILLING

Made with Chinese language Barbecue Pork (Char Siu), chopped then coated in a easy candy and savoury sauce. Use both retailer purchased or home made Char Siu. Full blown hand-crafted Char Siu requires no less than 24 hours marinating time, so if time is of the essence, discuss with the recipe notes for a fast home made Char Siu.

2. DOUGH FOR PORK BUNS

Similar to making any yeast bread or rolls, the dough is fairly normal and easy if made utilizing a stand mixer!

3. STUFF ‘EM!

OK, so there’s no denying that is the half that takes some follow and I’m no Pork Bun Goddess. Nevertheless it doesn’t matter. Even when you simply bundle it up like a cash bag and get that filling sealed inside, it’s nonetheless going to style simply pretty much as good!

• Roll out fairly skinny rounds, making the sides thinner so that you don’t find yourself with an enormous thick wad of dough if you pinch it collectively;

• Place it in your hand and prime with Filling. Pinch the dough across the edges (#6 under) to make pleats – round 8 occasions;

• Shifting across the edge, collect collectively the pleats, bringing them collectively so you find yourself sealing the bun on the prime (#7 and #8 under);

• Pinch to seal and provides it a great twist (#9).

Voila! You’re a Pork Bun Grasp!

4. Steam!

I exploit a bamboo steamer set over simmering water in a wok. Any steamer will do, however if you’d like the really genuine pork bun expertise, it’s price getting a bamboo steamer as a result of it imparts a delicate perfume into the buns.

They aren’t costly and you will discover them at most Asian shops. Then you may make Chinese language Steamed Fish, Shumai – Japanese Steamed Dumplings and Steamed Chinese language Dumplings!

Nifty tip: The best way to make the paper liner for the bamboo steamer. Fold baking paper, line up with centre and trim off finish (#1), then lower little diamonds alongside the sting (#2), unfold (#3) then plonk into your steamer!

ALL CREDIT TO WOKS OF LIFE

I need to be very clear about giving credit score for this recipe as a result of it isn’t an unique recipe by me.

This can be a recipe that was meticulously researched and created by Judy and Invoice from Woks of Life – their Steamed BBQ Pork Buns. Actually good individuals, wonderful style, distinctive cooks and a really excessive normal of high quality. I belief their recipes utterly.

Judy and Invoice – we salute you!

It’s price each minute of effort. Tastiness apart, everyone seems to be at all times soooooo impressed by home made Pork Buns.

Let’s be trustworthy. The potential reward seals the deal.😂 – Johnsat x

WATCH HOW TO MAKE IT

Chinese Steamed Pork Buns Recipe

Print

Serves: 12 Prep Time: 50 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 226 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp active dry yeast powder
• 1/4 cup / 65 ml warm water
• 1 tbsp white sugar
• 1/2 cup /125 ml warm water
• 4 tbsp /70g white sugar
• 2 cups / 300g plain flour (all purpose)
• 1 cup / 155g cornflour / cornstarch
• 1/4 cup / 65 ml vegetable oil
• 2 1/2 tsp baking powder
• 1 tbsp vegetable oil
• 1/3 cup finely chopped escalot or white onion (Note 1)
• 1 tbsp sugar
• 1 1/2 tbsp soy sauce , regular or light (not dark)
• 1 1/2 tbsp oyster sauce (can sub Hoisin)
• 1 tbsp sesame oil
• 1/2 cup water
• 1 tbsp cornflour dissolved in 1 tbsp water
• 1 1/2 cups Chinese Barbecue Pork , diced (Note 2)

Instructions

1. Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
2. Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
3. Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
4. Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
5. Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
6. Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
7. Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
8. Take one piece of dough, cover remaining with cling wrap or tea towel.
9. Roll into round 4.5″ / 11 cm in diameter, making the edges thinner.
10. Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
11. Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
12. Repeat with remaining dough – make 12 in total.
13. Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
14. Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
15. Place 6 to 8 buns on paper, cover with steamer lid.
16. Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
17. Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
18. Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
19. Remove steamer from wok, serve warm!
20. Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
21. Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
22. While stirring, slowly pour cornflour mixture in. Mix until smooth.
23. Stir in pork. Cook until sauce is thickened, 1 – 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).

Notes

1. Eschalots are the small onions which are finer than ordinary onions. Even brown onions or the white part of shallots/scallions/green onions will do here.
2. Use store bought or homemade Chinese Barbecue Pork (Char Siu).
Quick Chinese BBQ Pork: Marinate pork steaks in store bought Char Siu Sauce (or make small batch of the marinade from Homemade Char Siu) for 20 minutes. Then pan fry on medium or bake for 15 – 20 minutes at 180C/350F, basting with reserved marinade. Use per recipe.
3. Weird but wonderful tip, especially great in winter: DRYER! Run empty dryer for 1 minute, then place bowl inside. Draught free, cosy warm, perfect dough rising environment.
4. Paper steamer liners are sold at Asian stores but I’ve never purchased them. It’s super simple to make (see photos in post & video): get a piece of baking paper, fold in half then quarters, keep folding until you make a thin triangle. Line up with the centre of the steamer then snip the end off. Then snip little triangles along both edges (these become the holes). Unfold and place in steamer.
5. Recipe ever so slightly adapted from this Steamed Pork Buns from Woks of Life. Judy and Bill – we salute you and your brilliant recipe!
6. Other filling options: You could substitute other cooked fillings instead of Char Siu to mix with the filling sauce. Some ideas: Chopped Chinese BBQ duck, chicken or pork meat, even leftover steak. You could even use ground / mince meat – just cook with the eschallot. For veg options, try sauteed mushrooms or vegetables.
7. Storage: Cook then refrigerate or freeze. Fridge – 3 to 4 days, microwave briefly to warm through. Freeze – microwave, covered with damp paper towel, from frozen for 1 to 1 1/2 minutes until piping hot. These are exceptional freezer friendly snacks – once reheated, it’s just like fresh out of the bamboo steamer!
8. Nutrition per bun.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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