Chinese Steamed Pork Buns
Steamed buns that are pillowy soft and stuffed with a sweet and delicious saucy pork filling. Chinese Pork Buns cooked from scratch taste just like the ones you get from the dim lunch carts. These are going to blow your head! Yum Cha on Sunday mornings in Sydney is nearly a religious rite for many people. From the middle of the morning, large groups of people swarm into big eateries, their steaming carts loaded high with dumplings and buns clanging about the room. The familiar sound of bowls being slammed onto tables, the limitless Chinese tea, and the fast, borderline nasty service are all there and correct.
Yum Cha’s courteous service is almost scary in its formality.
The etiquette for pursuing trolleys varies from restaurant to restaurant, but I’m not afraid to break the rules.
I’ll stalk trolley after trolley till I locate what I’m looking for when I’m in need of pork buns!
Plus, if you’re a pork bun fanatic like I am, you’ll save a bundle because making them at home is probably 70 to 80 percent less expensive than buying them.
When you microwave frozen pork buns for 1 minute, they’ll look and taste like they just came out of a bamboo steamer.
HOW TO MAKE PORK BUNS
Steamed pork buns are made in four processes, which are shown below.
1. THE FILLING
A simple sweet and savoury sauce is used to cover the chopped Chinese Barbecue Pork (Char Siu), which is then grilled. Use either store-bought or home-made Char Siu for this recipe. When making a full-blown homemade Char Siu, allow at least 24 hours for marinating. If time is of the essence, check out our Quick Homemade Char Siu recipe in the recipe notes.
2. DOUGH FOR PORK BUNS
If you have a stand mixer, creating the dough is as simple and straightforward as making any other yeast bread or rolls. Unlike other doughs, this one is soft and elastic, making it very easy to work with. The recipe video is useful in seeing the consistency of the dough.
3. STUFF ‘EM!
No doubt, this is the portion that will take some time and practice, and I’m no Pork Bun Goddess, but I’ll try my best! However, it makes no difference. Regardless of whether you just bundle it up like a money bag and lock the filling inside, it will still taste just as nice! Although watching the recipe video is the most effective method to learn how to wrap pork buns, the following is a quick step-by-step description:
- To avoid ending up with a giant thick wad of dough while pinching the dough together, roll out very thin circles, making the edges even thinner. Placing it on your hand and sprinkling it with Filling Pinch the dough along the edges (see 6 below) to create pleats – approximately 8 times
- Gather the pleats together as you move around the edge, pulling them together so that you finish up closing the bun at the top (7 and 8 below)
- Pinch the ends together and twist them together (9)
Voila! You’ve mastered the art of the pork bun!
In a wok, I use a bamboo steamer set over simmering water to cook my vegetables. Any steamer will suffice, but if you want to have the most real pork bun experience possible, a bamboo steamer is recommended since it lends a delicate scent to the buns during the cooking process. They aren’t prohibitively costly, and you can purchase them at almost any Asian grocery shop. Steamed Chinese Dumplings,Shumai – Japanese Steamed Dumplings, and Chinese Steamed Fish are all delicious options!
How to build a paper liner for the bamboo steamer, which is a useful tip. First, fold the baking paper in half, align it with the center, and cut off one end (1). Next, cut little diamonds along the edge (2), unfold (3), and place it in your steamer.
ALL CREDIT TO WOKS OF LIFE
I want to be absolutely clear about who should be given credit for this recipe because it is not one that I created myself. Cooks of Life owners Judy and Bill developed this Steamed BBQ Pork Buns dish after conducting extensive study and developing it from scratch. Outstanding individuals, outstanding taste and culinary skill in addition to a very high degree of quality. I have great faith in their recipes. Judy and Bill, you have earned our respect! It’s well worth the time and work you put it.
Let’s be honest about this.
– Nagi x Nagi x Nagi x
MORE GREAT DUMPLINGS OF THE WORLD
- Potstickers (Chinese pan-fried dumplings)
- Gyoza (Japanese dumplings)
- Shumai (Japanese steamed dumplings on my mother’s website, RecipeTin Japan! )
- And a variety of other dishes. Wontons
- A look through the Yum Cha recipe archive
WATCH HOW TO MAKE IT
Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings12Hover over the image to see the scaleRecipe video above. These are authentically similar to what you would receive at Yum Cha / Dim Sum. Soft, fluffy white buns filled with a rich sweet and savoury filling are baked to perfection. Perfect freezer staple – just microwave them from frozen and they’ll taste like like they just came out of the bamboo steamer!
- 1 teaspoon active dry yeast powder
- 1/4 cup / 65 mL warm water
- 1 tablespoon white sugar
- 1 teaspoon salt
- A half cup of warm water, 4 tablespoons of sugar, 70 grams of white sugar, 2 cups of plain flour (all purpose), 1 cup of cornflour / cornstarch, 1/4 cup of vegetable oil, and 2 1/2 teaspoons of baking powder
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped escalot or white onion (Note 1)
- 1 tablespoon sugar
- 1 1/2 tablespoons soy sauce, regular or light (not dark)
- 1 1/2 tablespoons oyster sauce (can substitute Hoisin)
- 1 tablespoon sesame oil
- 1/2 cup water
- 1 tablespoon cornflour dissolved in 1 tablespoon water
- 1 1/2 cups Chinese Barbecue Pork, diced (Note 2)
- 1 tablespoon sesame seeds
- 1 tablespoon ses
- Activating the yeast: In a small mixing basin, combine the yeast, sugar, and water. Mix well, then put aside for 10 minutes, or until it begins to froth. In the bowl of a stand mixer fitted with a dough hook, combine the flour, cornflour, and sugar. Add the yeast mixture, oil, and water and stir briskly to blend. On a low speed, mix for 3 minutes, or until a smooth ball of dough comes together. It should be supple and elastic, not sticky to the point where it becomes plastered all over your fingers and palms. If necessary, add a pinch of flour or a splash of water to get the desired dough consistency. Wrap it in cling wrap and set it aside in a warm, dry location for 2 hours, or until it has doubled in size. (See also Note 3) In the meantime, prepare the Filling. Remove the cling film and sprinkle the baking powder on top. Return to the stand mixer and blend on low speed for 2 minutes until smooth. Turn the dough out onto a floured work area and press it down. Lightly knead the dough to produce a smooth circular disc
Making Buns (watch video):
- Cut the dough into four equal pieces. Take one piece and roll it into an even log, then cut it into three pieces (for a total of 12 pieces)
- Take one piece of dough and wrap the rest in cling film or a tea towel
- Set aside. Roll the dough into a circular 4.5″/11 cm in diameter, making the edges thinner as you roll. Place the dough in your palm and place 1 1/2 tablespoons of the Filling in the center
- Make 8 pleats all the way around the edges. Then, one by one, bring the pleats together to form the bun’s seal. Twist the top of the twist using your fingers
- Repeat the process with the remaining dough to produce a total of 12 cookies. Wrap the buns in cling wrap and set them aside in a warm location for 15 minutes.
- Note 4: Prepare a big bamboo steamer (or other steamer) by lining it with parchment paper that has been perforated with holes. Place 6 to 8 buns on a piece of parchment paper and cover with the steamer lid. Pour about 4 cm / 1 1/2 inches of water into a wok / pot (the steamer should not come into contact with the water) and bring to a quick simmer over medium high heat
- Place the steamer in the pan and cook for 12 minutes on high heat. Halfway through, check the water level and replenish it up if necessary. Buns are done when they bounce back when touched, and the buns have created a smooth skin on the outside. Remove the steamer from the pan and serve while still hot.
- In a saucepan, heat the oil over medium heat until shimmering. Cook for 2 minutes after adding the eschalots. Combine the sugar, soy sauce, oyster sauce, sesame oil, and water in a mixing bowl. Slowly add in the cornflour mixture while stirring constantly. until the mixture is smooth
- Add the meat and mix well. Cook for 1 1/2 to 2 minutes, or until the sauce has thickened (see video for consistency). Remove from heat and allow to cool (it thickens as it cools).
1. Eschalots are little onions that are much finer in texture than regular onions. 2. You may use whatever type of onion you like here, including brown onions and the white part of shallots, scallions, and green onions. 2. Use Chinese Barbecue Pork, either store-bought or prepared from scratch (Char Siu). Chinese BBQ Pork in a Hurry: Pork steaks should be marinated for 20 minutes in store-bought Char Siu Sauce (or a small quantity of the marinade from Homemade Char Siu). Then pan fry on medium heat or bake for 15 – 20 minutes at 180C/350F, basting often with the marinade that was set aside.
- Run the empty dryer for 1 minute before putting the dish inside.
- Paper steamer liners are available in Asian markets, but I have never purchased any.
- Line up the end of the steamer with the center of the steamer and cut it off.
- Place the folded paper in the steamer.
- Recipe derived from thisSteamed Pork Bunsfrom Woks of Life, which has been slightly tweaked.
- Here are a few suggestions: Chinese BBQ duck, chicken, or hog meat, or even leftover steak are all good options.
- Sauteed mushrooms and veggies are good vegetarian alternatives.
- Preparation and storage: Cook first, then chill or freeze.
- Freeze – microwave for 1 to 1 1/2 minutes at high power, covered with a moist paper towel, from frozen until boiling hot.
When warmed, they are fantastic freezer-friendly snacks that taste exactly like they did when fresh out of the bamboo steamer! 8. The nutritional value of a bun. Dim Sum, Pork Buns, and Yum Cha are some of the terms used to describe this dish.
LIFE OF DOZER
MOVE! I’m unable to change the channel.
Steamed Pork Buns (Char Siu Bao) Recipe
- The first step in preparing the filling is to rub five-spice powder evenly over the pork shoulder. Preheat a grill pan over medium-high heat until very hot. Cooking spray should be used to coat the pan. Cook the pork for 18 minutes, or until a thermometer reads 155°, flipping the meat once or twice throughout cooking. Remove the pork from the pan and set it aside for 15 minutes. Advertisement
- Step 2: Slice the pork crosswise into thin slices, then cut the sections into strips. Pork should be placed in a medium-sized mixing basin. Stir in the onions and the next 7 ingredients (through 1/4 teaspoon salt) until everything is well-combined. Refrigerate after covering with plastic wrap. 3. To prepare the dough, in a large mixing basin, add 1 cup warm water, the sugar, and the yeast
- Let aside for 5 minutes. In the fourth step, lightly scoop flour into dry measuring cups, and level with a knife. To the yeast mixture, add the flour, oil, and 1/4 teaspoon salt and stir until a soft dough is formed. Turn the dough out onto a lightly floured surface and press it down. Knead until the dough is smooth and elastic (about 10 minutes). Toss the dough in a large mixing basin sprayed with cooking spray, stirring to cover the whole surface. Cover and let aside in a warm (85°) area that is free of drafts for 1 hour, or until the dough has doubled in size. (Apply gentle pressure to the dough with two fingers.) If the indentation is still there, the dough has risen sufficiently.) Step 5: Punch the dough down and let it sit for 5 minutes. Make a clean area for the dough to rest on and knead in the baking powder. After allowing dough to rest for 5 minutes, proceed to Step 6 and divide it into 10 equal sections, rolling each into a ball. Make 5-inch circles out of each dough ball, working with one at a time (covering the remaining dough balls to prevent them from drying out). 1/4 cup filling should be placed in the center of the dough circle. Bring the edges up to cover the filling and bring them together at the top. Twist the end of the pinch to seal it shut. To make more dough balls and filling, follow the same technique as described above. 7. Arrange 5 buns, seam side down, 1 inch apart, on each layer of a 2-tiered bamboo steamer, one bun in each tier of the steamer. Stack the layers and cover with the lid. Then fill a big pan half-full with water until the water is one inch deep
- Bring to a boil over medium high heat. Place the steamer in the pan and steam for 15 minutes, or until the puff and set is achieved. Allow for 10 minutes of cooling time before serving.
Red chili peppers, cilantro, or jalapenos can be used to increase the spiciness of the dish. Cucumbers, cut into little cubes, lend a refreshing crunch to this traditional Asian dish. Hint: The beauty of this recipe is that you don’t have to limit yourself to only using pork products. Make a vegetable, bean, or even seafood bun to go with it.
Per serving: 259 calories; calories from fat 21 percent; fat 6.1 grams; saturated fat 0.9 grams; mono fat 3.2 grams; poly fat 1.5 grams; protein 14.3 grams; carbs 35.7 grams; fiber 1.6 grams; cholesterol 27 milligrams; iron 2.9 milligrams; sodium 343 milligrams; calcium 54 milligrams;
Nikuman (Steamed Pork Buns) 肉まん
It is possible that this content contains affiliate links. For additional information, please visit my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the following video. It’s the greatest type of savory snack to have on hand. Do you have a favorite dish that brings back a specific memory from your past?
Nikuman(), commonly known as Japanese-style Steamed Pork Bun, was not only my favorite winter food, but it was also a nostalgic flavor of my childhood.
By the way, convenience stores in Japan not only sell snacks and beverages, but also a bewildering selection of other things, much like a little supermarket.
Watch How To Make Nikuman (Steamed Pork Buns)
Learn how to cook Nikuman (Japanese Steamed Pork Buns) at home with this instructional video! Served in delicate fluffy buns, this dish is stuffed with tender juicy pork, shiitake mushrooms, cabbage, and scallions.
It is also known asChka Man in Japan. Nikuman is the Japanese name for the Chinese dish baozi (,), which is also known asChka Man in Japanese. Traditionally, steamed buns are constructed of a flour dough that is then filled with meat and other ingredients. These individuals are referred to as Buta Man () in western Japan, which includes Osaka. The savory buns are normally steamed inside a bamboo steamer, and they are at their finest when they are served fresh and fluffy immediately from the steamer.
A variety of hot steamed chka man are available in convenience shops around Japan throughout the winter months, including Nikuman, Kare–man (curry taste), An–man (with red bean paste), and Pizza–man (pizza flavor).
As a tiny child, I recall my mother saying something similar.
My mother used to buy pre-packaged steamed buns from the grocery store, and they were, as far as I recall, rather tasty. My high school friend’s house for lunch years ago convinced me that this dish was something we could all create at home. I had no idea it was possible! She prepared handmade nikuman for us, and I was particularly struck by the fact that she cooked the pig buns herself. To my amazement, she informed me that they are quite simple to prepare. Because they were freshly baked, the buns were really delicious, and everyone enjoyed them.
Considering that you can buy pre-packaged steamed buns at the grocery store, you might ask if it’s really worth your time to cook them yourself.
Why Make Nikuman at Home:
- Healthier– Prepackaged steamed buns are more likely to have additions or substances that are less than desirable. It’s a whole different experience when you prepare the buns from scratch. Customization– Don’t eat pork? No problem. Then for the fillings, you may use any ingredients you choose. Vegetarian or vegan options are available. These steamed buns are made specifically for you! I prefer to make them in two sizes: large ones for adults and little ones (such as the one featured in today’s recipe) for children. An accessible recipe– I was overjoyed when I found how simple it was to create my own steamed buns from scratch. Watch my video and then follow the step-by-step directions to complete the project. When you try the recipe, you’ll realize how simple and uncomplicated it is. Enjoy a delectable and refreshing taste– There is nothing better than eating food that has been freshly prepared in your own home. Steamed buns are without a doubt one of those foods. These nikuman have a wonderful, fresh flavor and are really filling. Freezer-friendly– Leftovers may be stored in the freezer and warmed quickly for subsequent use.
Making these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot!
- This recipe takes some time since you have to let the dough to rest, which is required for nice steamed buns. Technique for wrapping and folding steamed buns– Getting the steamed buns to appear presentable will take some effort. But don’t be concerned. As part of the recipe (Step 18) and my video instruction, I’ll demonstrate an EASYMETHOD to ensure that you can follow along with confidence
Mastering The FoldingPleating for Steamed Pork Buns
This is the section that most people are intimidated about. Since I first published my recipe, I’ve folded the dough using the SIMPLE METHOD I described in the post (Step 18). My Nikuman was delicious, but the appearance might be improved. When my friend Maggie ofOminivore’s Cookbook released her Kimchi Pork Steamed Bunrecipe on YouTube, she demonstrated her mother’s folding and pleating method in the process. Since then, I’ve continued to wrap my nikuman in the same manner. I still have a lot of work to do to better my abilities, but the strategy has made a significant difference.
- In either case, the nikuman is delicious.
- PS: If you liked these steamed pork buns, I recommend that you try outShumaiandManjutoo as well!
- Would you want to learn more about Japanese cuisine?
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Nikuman (Steamed Pork Buns)
- It is a traditional Japanese dish that consists of steamed buns that are filled with delectable savoury pork, shiitake mushrooms, cabbage, and scallion. Make this popular snack at home with these simple instructions! Preparation time: 1 hour Cooking Time: 10 minutes 1 hour of resting time Time allotted: 2 hours and 10 minutes
For the dough
- All-purpose flour (simple flour), plus more for dusting (300 g (10.6 oz) is approximately 2 13 cups)
- 10.6ozall-purpose flour (plain flour), plus more for dusting 2 tbsp sugar (the term “scant” refers to the fact that 2 tbsp is “just enough”). 2 Tablespoons granulated sugar (two tablespoons is 25 grams, but we only need 20 grams)
- 12 teaspoons kosher or sea salt (I use Diamond Crystal
- Use half for table salt)
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 160-170 milliliters water (start with 160 milliliters of water and add more if necessary
- Depending on the weather, you may need more or less)
For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.
- Assemble all of the materials
- In a large mixing bowl, combine 10.6 ounces flour, 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon quick dry yeast, and 1 tablespoon oil. Mixing with chopsticks or a wooden spoon, slowly add 160-170 ml water into the mixture and mixing until it is fully integrated. To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour before working with it. Knead the dough with your hand, pushing it down and reshaping it as necessary. Form it into a ball, then sprinkle flour on the work area to prevent sticking. Transfer the dough to a clean work area and begin kneading it. This is how I knead the dough. To begin, press the top half of the dough into the bottom half, pressing it slightly forward. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half again. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in appearance. Sprinkle a little amount of flour over the dough at a time to help it become less sticky
- Form the dough into a smooth, round shape, carefully tucking any loose ends beneath. Place the dough in a large mixing basin and coat the bottom of the bowl with oil. Cover it with plastic wrap and set it aside in a warm location for 30-60 minutes, or until the dough has doubled in size. While you’re waiting for the dough to rise, prepare the filling ingredients. To begin, soak the dried shiitake mushrooms in 12 cup water for 30 minutes. Place something heavy on top of the shiitake so that the entire mushroom is immersed. Place in the refrigerator for 10-15 minutes while you thinly slice the scallion. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed. 1 teaspoon salt should be sprinkled over the chopped cabbage to take out extra water. Once the shiitake mushrooms have been soaked, wring out the excess liquid, cut away the stiff stem, and mince the mushroom tops. Combine the ground pork, scallions, and shiitake mushrooms in a large mixing basin. Make a mess of the cabbage by squeezing it with your hands and throwing it into the basin
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper Knead the ingredients thoroughly until it is properly blended and appears pale and sticky in appearance. Wait until the dough is done before setting it aside (or covering it with plastic wrap and placing it in the refrigerator). Once the dough has doubled in size, flour the work area and split the dough in half, then roll each half of the dough into a log. Repeat the process with the remaining dough. Then, cut each log into five equal pieces, and then cut each piece in half again. You can use fewer pieces of dough to make larger buns if you want them to be bigger. Because holding a large amount of dough and filling in one hand is difficult, it’s also better to work with smaller amounts of dough to create attractive pleats as you wrap. Form each piece of dough into a ball, then sprinkle the dough balls with flour to prevent them from adhering to one another during the baking process. Allow enough space between each ball and cover loosely with a moist dish cloth to prevent them from drying out. Allow them to rest for 10 minutes before rolling out a ball of dough and pressing it flat with your palm. Then, using a rolling pin, flatten it into a circular sheet of paper. Here’s how I roll the dough out for the cookies. Right hand: Hold the dough’s surface in place with the left hand while using a rolling pin to roll the dough out with the right hand All that is required is that you roll the dough up and down on the bottom half of it. After rolling the dough a couple of times, use your left hand to rotate it roughly 30 degrees. It is necessary to repeat this procedure until the dough becomes thin. The middle of the dough should be somewhat thicker than the outside of the dough. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and lay it in the center of the dough. Holding the dough in the left hand and sealing the bun with the index finger and thumb of the right hand To begin, take a corner of the dough with your right index finger and thumb and squeeze it together with your other two fingers (left picture). Make a tight pinching motion with your thumb while turning the dough clockwise with your left hand (see right image). Repeat this procedure around 10-12 times (= 10-12 pleats) until you have sealed the last portion of the dough by pinching it securely (see right picture). Here are a few pointers: Your left thumb should be used to hold down the filling while your left fingers are used to flip the wrapper around. Make use of your left index finger to assist with the pleating. Additionally, while making the next pleat, raise up the pinched pleats a little bit to ensure that the filling remains inside the dough. Once you’ve finished sealing the last portion of the dough, twist the pleats even tighter using your right index finger and thumb to ensure a secure seal is maintained. If you’re left-handed, you’ll want to follow the guidelines in the other direction. Easy An alternative method is to wrap the filling by pulling the dough up around the meat to the top, producing tiny pleats with the excess dough, then slightly twisting the dough to seal it and pinching it tightly to connect the sides. Prepare a sheet of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″). Continue to cover the completed buns with plastic wrap and continue the process with the remaining dough until all of the dough has been used. Allow the buns to rest for 20 minutes before serving. Bring a pot of water to a boil and prepare a steamer. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun after the water has reached a boil (buns will get larger while being steamed). Close the cover and steam for 10 minutes on a high heat setting (10 for small buns, 13 for medium, 15 for big). For a standard saucepan, wrap the lid tightly with a kitchen cloth to avoid the condensation (which forms on the lid) from pouring into the buns while steaming them. Take pleasure in the moment
- After steaming, the buns stay well in the refrigerator until the next day and freeze well after that. They should be wrapped in plastic wrap and then placed in freezer bags (I suggest to consume in 1 week). To reheat frozen buns, steam them for a couple of minutes at a time.
calories: 125kcal; carbohydrates: 14g; protein: 5g; fat: 5g; saturated fat:2g; cholesterol:12 mg; sodium: 138 mg; potassium: 93 mg; fiber: 1g; sugar: 2 g; vitamins: 16IU; vitamin C: 4mg; calcium: 23 mg; iron: 1 mg Courses include an appetizer, a main course, and a snack. Cuisine:Japanese JustOneCookbook.com has a recipe for pork buns and steam buns. The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is completely banned to copy and/or paste whole recipes into any website or social media platform.
Please see my photo usage policy, which may be found here. If you make this dish, take a picture and tag it with the hashtag justonecookbook! On Instagram, follow us at @justonecookbook to share your culinary masterpieces!
Similar Savory and Sweet Treats You’ll Enjoy:
- In addition to Shumai (Steamed Pork Dumplings), there are Manju, Black Sesame Cookies, and Anpan (Sweet Red Bean Bun).
Note from the editor: This piece was first published on March 16, 2015, and has been updated. It has been revised and will be released again in April 2020. Now is the time to subscribe!
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Chinese Steamed Pork Buns (包子 – Baozi)
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Pleating Buns: Not Actually Required!
Because of the pleating and folding steps, many people are intimidated by the prospect of producing their own steamed buns from the ground up. Although it takes some expertise, you can fully eliminate the pleating by simply sealing the top of the bun tightly and turning it over. By placing the seam side down and the smooth side up, you may create an elegant bun without having to do any work. I’d like to mention something completely unrelated: I’ve noticed that savory buns are typically pleated, but sweet buns are typically turned upside down to have a smooth top, such as my steamed custard buns.
An Important Tip for Sealing Steamed Buns
You should make sure your hands are fully dry before beginning to create the buns, and avoid getting any liquids from the filling on your hands or the exterior of the dough near where the buns are going to be closed. It will be nearly hard to seal the buns as a result of this.
Something to Consider: Grinding Meat for the Filling
Ground beef is called for in this dish. While you could absolutely purchase ground pork from your local grocery store, I have discovered the key to making a great steamed bun from scratch. It is imperative that you take the time to hand-chop the meat using a cutting board, cleaver (or other heavy knife), and our particular method demonstrated in the video below to get the best texture and flavor. I know, I know, I’m also guilty of being a slacker and occasionally purchasing pre-ground pork from the grocery.
You should give it a shot if you’re feeling up to it.
Steamed Pork Buns (Baozi): Recipe Instructions
To make the dough, combine the yeast and sugar in a large mixing basin or a stand mixer fitted with a dough hook attachment and whisk until thoroughly dissolved. Allow about 10-15 minutes for the yeast to get active and bubble up before using. Knead the dough for about 15 minutes, adding in the flour 12 cup at a time. Make the necessary adjustments to the final 12 cup of flour. A soft dough should be used, not one that is sticky nor one that is overly stiff. Form the dough into a ball once it has been evened out and smoothed down.
(If you’re kneading the dough by hand, keep going until it’s as smooth as a baby’s butt!) Make the filling while the dough is rising.
Make the filling:
Completely dissolve the yeast and sugar in lukewarm water in a large mixing bowl or mixer fitted with a dough hook attachment. Wait 10-15 minutes for the yeast to get active and begin to bubble up before using the recipe. Knead for approximately 15 minutes after adding in the flour, 12 cup at a time. 12 cup flour should be adjusted as needed. A soft dough should be used, rather than one that is sticky or excessively stiff.
Form the dough into a ball when it has been evened out and smoothed down. In a warm spot, cover it with a moist kitchen towel and let it prove for 1 hour. The dough should be as smooth as a baby’s butt if you’re kneading it by hand.) Meanwhile, assemble the filling ingredients.
Assemble the baozi (buns):
Following the completion of the proving process, the dough should have the following appearance: Turn it out onto a clean surface that has been lightly coated with flour. Knead for 2 minutes to remove any air pockets that may have formed. Using a scale, weigh and divide the dough into 20 equal portions (each should weigh about 48g-50g). Make a series of little dough balls and roll them with a rolling pin from the perimeter into the center, without rolling the middle of the dough at all. With the dough flattened into a circular circle with a thinner perimeter and a thicker core, the final product should look like this: The ratio of thickness differences should be around 1:2.
- Initially, you can use a lower quantity of filler until you get the hang of the folding and pleating technique.
- During the folding process, your aim is to make it all the way around the circle, until you’ve sealed it at the top.
- Check out our Carrot Ginger Pork Buns recipe and then scroll down to see a video of me folding a bun like this in action so you can get a feel for how it’s done in real time.
- Continue until all of the pieces are put together.
- If you don’t want to pleat the buns at all, simply pinch the corners of the dough together around the filling and pinch to seal the buns together.
- Check out our steamed custard bun post for a more in-depth demonstration (as well as a video) on how to do this.
I used a bamboo steamer with three levels of steaming. You can use any steaming appliance that you are accustomed to using (refer to our post onhow to steam foodwith a bamboo steamer, metal steamer or even without special equipment). Just keep in mind that boiling water should never come into direct contact with the buns while they are steaming. Avoid sticking by spreading oil over the steaming surface or by using a nonstick surface such as napa cabbage leaves or parchment paper to prevent the surface from adhering.
The surface on which the buns are placed should be porous rather than solid (like a plate).
There should be some sort of aeration taking place.
Start with cold water and crank the heat up to medium while the buns are still in the steaming basket.
Set a timer for 15 minutes to begin. After 15 minutes, remove the pan from the heat but leave the lid on. Allow the buns to “rest” for 5 minutes before removing them from the pan. In the event that you forget to do this step, the buns will collapse.
To store (if you have any leftovers):
Using an airtight container, store the steaming pork buns when they have totally cooled to room temperature. They can be stored in the refrigerator or frozen. Of course, the best way to enjoy steamed pork buns is to eat them immediately!
Simply microwave the buns for 1-2 minutes after they have been removed from the refrigerator. Alternatively, re-steam them for 5 minutes until they are hot. While it is not necessary to defrost frozen buns, it is recommended that you do so before reheating them. Simply steam them for 8 minutes on a medium heat. Prep:3hours Cook:20minutes Total:3hours20minutes
For the dough:
- 4 1/2 teaspoons active dry yeast, or more exactly 1.6 teaspoons (it’s recommended to use weight measures rather than volume measurements)
- 5 g active dry yeast 8 g granulated sugar (approximately 2 tablespoons)
- 1 1/2 cups lukewarm water (355 mL)
- 580gallon all-purpose flour (about 5 cups, with extra for kneading and rolling)
- 1 1/2 cups lukewarm water (355 mL)
For the filling:
- 700gground pork (about 1 1/2 pounds
- Can substitute ground chicken or beef)
- 3tablespoonswater(45 ml)
- 3tablespoonsvegetable oil(45 ml)
- 2tablespoonsginger(about 20g, minced)
- 1large onion(about 200g, minced)
- 2tablespoonsShaoxing wine(30 ml
- Can substitute any other Chinese rice wine or dry cooking sherry)
- 1tablespoonsweet bean sauce(can substitute hois
To make the dough:
- To make the dough, combine the yeast and sugar in a large mixing basin or a stand mixer fitted with a dough hook attachment and whisk until thoroughly dissolved. Wait 10-15 minutes for the yeast to get active and begin to froth up before using. Knead the dough for about 15 minutes, adding in the flour 12 cup at a time. Make the necessary adjustments to the final 12 cup of flour. A soft dough should be used, not one that is sticky nor one that is overly stiff. Form the dough into a ball once it has been evened out and smoothed down. In a warm spot, cover it with a moist kitchen towel and allow it to proof for one hour before using. (If you’re kneading the dough by hand, keep going until it’s as smooth as a baby’s butt!) Make the filling while the dough is rising.
To make the filling:
- Stir 3 tablespoons water into the ground beef in a large mixing bowl until well combined
- Now heat a wok or a cast iron skillet over medium heat until it begins to smoke slightly. Combine 3 tablespoons oil with the minced ginger and chopped onion in a large mixing bowl. Cook over medium heat, stirring occasionally, until the onions are tender. Stir in the ground pork until it is well cooked, breaking up any big lumps that may have formed. Cook until all of the pork is pale and opaque-there is no need to brown or crisp the meat at this point. To make the sauce, combine the wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil in a large mixing bowl. Stir everything together until everything is well-combined while the heat is turned up to high. Taste the filling and make any necessary adjustments to the seasoning. To cook out any residual liquid, continue cooking for a few of minutes after that. Stir in the cornstarch and water combination, allowing the mixture to boil for 30 seconds to a minute before removing from the heat. Remove the filling from the heat and set it aside to cool completely. After the filling has cooled, fold in the scallions, which have been chopped.
To assemble the baozi (buns):
- After the dough has done proving, turn it out onto a floured surface that has been sprinkled with a light layer of flour. Knead for 2 minutes to remove any air pockets that may have formed. Weigh the dough and divide it into 20 equal pieces (each piece should weigh around 48g-50g)
- Make a series of little dough balls and roll them with a rolling pin from the perimeter into the center, without rolling the middle of the dough at all. With the dough flattened into a circular circle with a thinner perimeter and a thicker core, the final product should look like this: The ratio of thickness differences should be around 1:2. Fill the middle of the triangle with some filling
- You may start with a lesser quantity of filling until you get the hang of the folding/pleating technique. Fold the buns with one hand holding the skin and filling while the other pleats the edges of the dough disk, creating the appearance of an accordion. During the folding process, your aim is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be folding around 10-15 times. Placing the buns on a tiny piece of parchment paper and placing it immediately on your steaming rack can help them steam more evenly. Continue until all of the pieces are put together. Allow the buns to prove (covered) for a further 15 minutes before steaming. If you choose not to pleat the buns, just squeeze the corners of the dough around the filling and pinch to seal the edges securely. Then just turn the buns seam side down, cover them, and let them to proof for 15 minutes
- To finish
- Start with cold water and crank the heat up to medium while the buns are still in the steaming basket. Set a timer for 15 minutes
- After 15 minutes, turn off the heat but leave the lid on the pan. Allow the buns to “rest” for 5 minutes before removing them from the pan. In the event that this step is skipped, the buns will collapse
To store leftovers and reheat:
- Once the buns have been steamed and allowed to cool fully, they should be stored in an airtight container. They may be stored in the refrigerator or frozen
- To reheat the buns after they have been removed from the refrigerator, simply microwave them for 1-2 minutes. Alternatively, re-steam them for 5 minutes until they are hot. Reheating frozen buns eliminates the need to defrost the buns before cooking them. Simply steam them for 8 minutes on high heat.
This recipe yields 20 buns. The nutritional information is for one bun. I used a bamboo steamer with two levels for this recipe. You can use any steaming appliance that you are accustomed to using (refer to our post onhow to steam foodwith a bamboo steamer, metal steamer or even without special equipment). Just keep in mind that boiling water should never come into direct contact with the buns while they are steaming. Avoid sticking by spreading oil over the steaming surface or by using a nonstick surface such as napa cabbage leaves or parchment paper to prevent the surface from adhering.
The surface on which the buns are placed should be porous rather than solid (like a plate).
There should be some sort of aeration taking place.
Calories: 232 kilocalories (12 percent ) 24 g of carbohydrate (8 percent ) 9 g of protein (18 percent ) 10 g of fat (15 percent ) 5 g of saturated fat (25 percent ) 25 milligrams of cholesterol (8 percent ) Sodium: 179 milligrams (7 percent ) Potassium: 152 milligrams (4 percent ) 1 gram of dietary fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A (i.u.): 18 IU 1 milligram of vitamin C (1 percent ) Calcium: 12 milligrams (1 percent ) 2 milligrams of iron (11 percent )
nutritional info disclaimer
TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.
Momofuku’s Pork Buns Recipe on Food52
Photo courtesy of James Ransom
I’m quite aware of what you’re going to say. What mom in her right mind would consider David Chang’s famous pork buns to be a healthy option? When you live in the same city as Momofuku, what should you make for your children and what should you do at home? I have strong reasons in support of both positions. There are so many aspects to these buns that children adore: Pork belly, a near relative of bacon, is used in these recipes because it is salty, sweet, and texturally fascinating. They are both visually and gastronomically appealing.
- What could be more entertaining than small balls of dough that can be smashed and rolled into amusing shapes?
- When it comes down to it, the second reason is simply that things are not that difficult.
- Quick-pickled cucumbers are ready in minutes, and then it’s only a matter of assembling the buns, which is both the most physically demanding and the most enjoyable portion of the dish.
- The finest part about the buns, though, is that they freeze like a dream once they have been steamed to perfection.
- The following is a step-by-step guide on how to form the buns: Following the first rise, split the dough into 50 pieces and roll them into little balls before allowing them to rise a second time.
Place a chopstick in the middle of the bun and fold the bun in half over it to enclose it. 3. Gently lift the bun off the chopstick and place it on a piece of parchment paper to finish rising before steaming. David Chang and Peter Meehan’s Momofuku by Merrill Stubbs was adapted for this piece.
Keep an eye on this recipe Pork Buns from Momofuku Nishioka
- Preparation time: 25 hours
- Cooking time: 2 hours 30 minutes
- Yield: around 25 buns
- 2 thick Kirby cucumbers, sliced into 18-inch slices
- 6 pounds skinless pork belly
- 1 / 2 cup plus 1 teaspoon kosher salt
- 1 / 2 cup plus 1 tablespoon sugar
- Pork Buns: 1tablespoon plus 1 teaspoon active dry yeast
- 41/4 cups bread flour
- 6 tablespoons sugar
- 1/3 cup rendered pork fat, bacon fat, or vegetable shortening, room temperature
- 3 tablespoons nonfat dry milk powder
- 1 teaspoon kosher salt
- 1 / 2 teaspoon baking powder, rounded
- 1 / 2 teaspoon baking soda
- 1 / Greasing and brushing with vegetable oil
- 1 cup phoisin sauce
- 1/2 cup thinly sliced scallions (light-green and white sections)
- Sriracha for serving
- Cooked Pork Belly with Cucumbers Pickled in Minutes
- Place the pork belly, fat side up, in a roasting pan large enough to accommodate it snugly. 12 cup of the salt and 12 cup of the sugar are combined in a small dish and rubbed all over the pork shoulder. Seal tightly with plastic wrap and place in the refrigerator for at least 6 hours and no more than 24 hours. Preheat the oven to 450 degrees Fahrenheit. Remove any liquid that has gathered in the roasting pan and set it aside. Roast the pork belly for 1 hour, basting halfway through with the rendered fat, or until it is golden brown. Raise the oven temperature to 250 degrees Fahrenheit and continue to roast for approximately 1 hour and 15 minutes, or until the pork is fork tender. Transfer the pork to a platter, decant the fat and meat juices from the pan, and set them aside for dipping the buns in later on. Allow the pork to cool somewhat before wrapping it in plastic wrap or aluminum foil and placing it in the refrigerator to chill until totally cooled and hard, at least 2 hours or overnight. (You may skip this step if you’re pushed for time, but chilling the belly sufficiently before slicing it is the only way to produce tidy, nice-looking slices in the end.) The remaining 1 tablespoon sugar and 1 teaspoon salt should be combined in a small dish with the cucumbers.
- Allow yourself 5 to 10 minutes of resting time. When you’re ready to create the buns, slice the pork belly into 12-inch pieces that are approximately 2 inches long. You may use them right away or chill them for up to 4 hours. Warm in a pan over medium heat for a minute or two, or until the vegetables are tender and well heated. Make use of the pork as soon as possible.
- In a large mixing bowl of a stand mixer fitted with a dough hook, whisk together the yeast and 112 cups room temperature water until well combined. Mix on the lowest speed for 8 to 10 minutes, until the flour, sugar, pig fat, milk powder, salt, baking powder, and baking soda are well incorporated. While using the hook, the dough should come together to form a ball. Toss the dough in a large mixing bowl with a little oil and turn it over to coat it with the oil. Cover with a clean kitchen towel and set the bowl in a warm location to rise for about 1 hour and 15 minutes, or until the dough has doubled in size. Punch the dough down and put it out onto a lightly floured work surface to rest. To split the dough, cut it in half with a sharp knife, then cut each half into five equal pieces. Make logs out of the pieces by gently rolling them together, then cutting each log into five pieces to make a total of 50 pieces. Their size and weight should be approximately the same as that of a Ping-Pong ball, or approximately 25 grams each. Using your hands, roll each piece into a ball and place on baking pans. Allow for a 30-minute rise time by covering lightly with plastic wrap. Prepare 50 (4-inch) pieces of parchment paper while the dough is rising
- After 30 minutes, roll each ball into a 4-inch-long oval with the use of a rolling pin to finish. Lay a chopstick horizontally across the middle of the oval and fold the oval over into itself to make a bun. Lightly brush the oval with vegetable oil and set aside. Gently remove the chopstick out of the bun while keeping it folded, and transfer to a square of parchment paper to cool. Wrap the rest of the buns in plastic wrap and repeat the process. Allow the buns to rest for 30 to 45 minutes, during which time they will rise somewhat
- Place a steamer on top of the stove to steam the buns. Steam the buns on the paper squares for 10 minutes, working in batches so that the steamer does not become overcrowded. Remove the parchment paper from the oven. You can either use the buns right away or allow them to cool completely before putting them in plastic freezer bags and freezing them for up to 2 months. Puff and soften the frozen buns in a stovetop steamer for 2 to 3 minutes, or until they are warm all the way through, depending on their size. Half of the buns should be frozen in sealed bags for another time. Open a freshly baked bun and put around 2 tablespoons of hoisin sauce on the interior, if possible. Add two pieces of pork belly and a couple of slices of pickle to the pan. Optional garnishes include scallions and a squeeze of Sriracha, if you so want. Repeat the process with the remaining buns.
Steamed Barbecue Pork Buns
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
- Fill a basin halfway with water. Sprinkle in the yeast and set aside for approximately 10 minutes, or until the yeast softens and begins to create a creamy froth on top. Combine the vegetable oil, sugar, and self-rising flour in a mixing bowl. Using a wooden spoon, combine the ingredients until a shaggy dough forms. Place dough on the worktop and knead until it is smooth and elastic, about 10 minutes. Advertisement Transfer the dough ball to a basin that has been gently greased. To gently coat the other side, flip it over. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. Separately, combine the pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a large mixing bowl until well combined. Refrigerate after thoroughly mixing. A Dutch oven with a few inches of water in it and a bamboo steamer on top should suffice. Poke the dough with a fork to deflate it, then transfer it to a lightly floured work surface. Cut the dough in half and shape each half into a long tube to make a long tube. Using a knife, cut each tube into six pieces. Each component should be rolled into a ball and compressed into a disk. Roll each disk until it is approximately 1/8-inch thick and 4 to 5 inches across, then cut into slices. Spread a tablespoon of filling in the middle of each dough circle and roll out the sides to be slightly thinner than the center
- Repeat with the remaining dough circles. Pinch the edges together to produce a series of little pleats, moistening the edges if necessary with water. Squeeze the pleats together at the top to ensure that the filling is completely sealed in. Pork buns should be placed on separate squares of parchment paper. Cook over high heat until the water in the Dutch oven comes to a boil, then transfer the buns to the cold steamer, cover, and let proof until they are significantly puffed, 30 to 45 minutes. Set a 10-minute timer for yourself. Remove the pan from the heat and cover the buns for 15 minutes. Remove the lid and transfer to a plate
If you don’t have access to self-rising flour, you may use 2 cups all-purpose flour mixed with 3 teaspoons baking powder and 1 teaspoon fine table salt in their place. Sugar and salt, as well as soy sauce, can be used to season the filling. It’s possible that you’ll have some filler leftover.
150 calories per serving; 10.7 grams of protein; 18.7 grams of carbs; 3.2 grams of fat; 23.3 milligrams of cholesterol; 369.1 milligrams of sodium Nutrition in its entirety
Steamed Pork Buns with Chive (猪肉韭菜包子)
A comprehensive guide to preparing real Chinese steamed pork buns with chive from scratch, along with step-by-step images and helpful hints to ensure your success in the kitchen. Even better than those served at a restaurant, the buns will be exceptionally juicy, fluffy, and soft when they are baked at home. A Northern Chinese staple, steamed pork and onion buns hold a particular place in my heart, and I hope you enjoy them as much as I do. With a soft, juicy filling of pork and Chinese chive, the airy yeast buns are transformed into an intensely flavorful dish that is both gratifying and comforting.
It’s not uncommon to see commuters rushing aboard morning trains with a bag of steaming hot pork buns in their hands, munching on them as they travel.
What is Chinese chive
The Chinese chive, also known as Jiu Cai (), is also known as garlic chive. It has flat leaves and soft tubes, and the flavor is powerful, with hints of garlic and green onion in the background. My mother dislikes making steamed pork buns with chive at home because of the strong flavor it imparts to the dish. She considers the Chinese chive to be overpoweringly pungent! It is true that when you mix green onion and garlic into a single plant, the outcome is a flavor that is more intense and has a more pungent flavor than before.
Why this recipe
The pork and chive stuffing is a favorite of both my father and me. In order to reward us for our excellent behavior, my mother would make handmade buns every now and again. As compared to the street food variant, the buns are exceptionally fluffy and have a thinner shell, while the filling is larger and juicier in this form. This dish is one of my favorites because:
- The pork and chive stuffing is a favorite of both my father and me. To compensate, we’d occasionally get to eat the handmade buns when my mother was in a good mood. As compared to the street food version, the buns are more fluffy and have a thinner shell, while the filling is larger and juicier in proportion. This dish is one of my favorites since it contains the following ingredients:
In order to create steamed pork buns, or any other steamed yeast buns, you’ll need the following ingredients:
It is quite acceptable to use a standard stainless steel steamer. To protect the steamer and the lid in this situation, you will need to use a towel. It aids in catching the condensation that forms during the steaming process, which causes the buns to collapse if not absorbed immediately after being produced.
If you want a more professional-looking product, invest on a set of bamboo steamers. They will aid in the better venting of the steam while preventing the formation of condensation. As an added bonus, the oven has two layers so that you may cook additional buns at the same time.
In the event that you use a bamboo steamer, make sure you have a pot large enough to accommodate it. A steamer should be placed atop a wok, according to tradition. Adding enough water without it bubbling into the meal is possible because of the area beneath the food container. Furthermore, the spherical form is ideal for holding the steamer. It’s possible that you’ll be able to set up the steamer using a large, tall skillet and a trivet as well. Just make sure that when you add the water, it is lower than the steamer and that the boiling water does not touch the bottom of the steamer after it is finished cooking the vegetables.
A steamer liner is a piece of perforated parchment paper that has been cut to fit the size of the boat’s opening. It should be used to line the steamer to avoid the buns from adhering to the bottom of the pan. Of course, you may make the liners out of parchment paper that you have cut yourself. Make careful to make little holes all over the place so that the steam may pass through. I discovered that the cutting requires a significant amount of time and effort. If you want to steam food on a regular basis, I recommend investing in a package of steaming liners.
It’s the strategy that my mother constantly employs.
Small rolling pin
When creating Chinese buns and dumplings, you should always use a smaller, shorter rolling pin to prevent the buns and dumplings from expanding. It’s lighter and simpler to manage when you’re rolling out little products like bun wrappers or other small items.
Making steamed pork buns with chive at home
It may appear difficult to make steamed buns from scratch, but the procedure is not nearly as difficult to complete.
The dough is made out of only a few simple ingredients: warm water, sugar, yeast, flour, and salt. Although we traditionally mix and knead the dough by hand in China, I’ve discovered that using a stand mixer to knead the dough is perfectly OK. All that is required of you is:
- Warm the water and dissolve the active dry yeast in it. Wait until the yeast has become active and bubbly before continuing. Combine all of the ingredients
- Knead the dough until it is smooth and elastic, about 10 minutes. Allow the dough to rise until it has doubled in size.
NOTE: The amount of time you spend resting might vary greatly depending on the temperature and humidity of your room. After the first 30 minutes have elapsed, you should check on the dough every 15 minutes to ensure that it does not overproof.
REMINDER: The amount of time you spend resting might vary significantly depending on the temperature and humidity of your room. After the first 30 minutes have elapsed, you should check on the dough every 15 minutes to ensure that it has not overproofed.
While the dough is rising, you should prepare the filling and place it in the refrigerator until needed. Refrigerating the pork will let it to firm somewhat, making it simpler to wrap the buns later in the process. To prepare the filling, follow these steps:
- Combine the pork, ginger water, and spices in a large mixing bowl. Beat the pork in one direction until it is sticky and springy
- Then turn off the heat. Add the Chinese chives and mix well. To ensure complete integration, mix once more.
- When making the ginger water, you have the option of including all of the minced ginger into the filling or straining off the bits. I enjoy the flavor of ginger, so I used it in my buns. However, I believe that the buns made without ginger have a more balanced flavor
- It is really crucial to fully beat the pork until it is quite sticky in texture. This will allow the pork to absorb all of the liquid, resulting in a filling that is extremely soft and moist. It also contributes to the filling’s cohesiveness.
Wrap the buns
Once the filling and the dough are done, you may begin wrapping the buns in parchment paper.
- Knead the dough once more to ensure that it returns to its original size. Distribute the dough in an equal layer
- Always keep the dough covered when you’re not working on it to keep it from drying out. Form the dough piece into a spherical shape using your hands. The center should be somewhat thicker than the edges, so roll it out. Filling should be added last. Pinch the pleats together
- Seal the bun by twisting and sealing it.
A video tutorial on how to construct pleats has not yet been created for this recipe. I apologize for the inconvenience. If you’re not sure how the buns are wrapped, I recommend watching my prior video on steamed kimchi pork buns to have a better grasp of the process.
Rest and cook the buns
- After you have wrapped the buns, you must allow them to rest for 15 minutes before frying them. As soon as their size has a modest rise, you may begin steaming them. Beginning with when you first notice the steam flowing out, determine how much time it will take to steam the entire house. Continue to let the buns to rest for a few more minutes before removing the lid. This step allows the pressure in the steamer to gradually decrease, preventing the buns from shrinking immediately after you release the lid.
Workflowhow to make a double batch
When it comes to wrapping the buns, it is always more convenient to have an extra pair of hands on hand. After they’ve been wrapped, you’ll want to allow them to rest for the appropriate period of time before cooking them. If you don’t give them enough time to rest, the buns won’t be as fluffy. If you leave them out for too long, the air bubbles in the wrapper may get excessively large, making the buns seem unsightly or possibly causing them to collapse. Cooking the buns one batch at a time (6 buns) is the ideal method for getting the greatest results if you are making them by yourself.
Make a double batch
Making a double batch of buns might be a bit challenging since the longer you spend working on the buns, the more the remainder of the dough will rise. After the first rise, I recommend placing half of the dough in the refrigerator to avoid the dough from overproofing and becoming tough. It is possible that you will need to alter the resting time for the second batch while you are resting the first. Because the dough will be chilly from being stored in the refrigerator and will require some time to warm up to room temperature.
How to store and reheat the buns
There isn’t a very convenient method to keep the uncooked buns. Once you begin creating the dough, every step has an impact on how the dough rises, and it is difficult to maintain control of the dough before baking. As a result, I always recommend that you only store the baked buns in the refrigerator. Yes, the buns will lose part of their juiciness, but the outcome will be far more consistent and, in the long run, preferable than putting the uncooked buns in the refrigerator. The ideal method for reheating the buns is to put them in a steamer, exactly as you would for cooking the raw buns.
Keep in mind, however, that if you reheat the bread in the microwave for an extended period of time, the skin may become rough.
In one sitting, I can easily have half of a dozen of them, with the remainder consumed when I have a nocturnal salty food need.
Steamed Pork Buns with Chive (猪肉韭菜包子)
A comprehensive guide to preparing real Chinese steamed pork buns with chive from scratch, along with step-by-step images and helpful hints to ensure your success in the kitchen. Even better than those served at a restaurant, the buns will be exceptionally juicy, fluffy, and soft when they are baked at home.
Course:Appetizer Cuisine:Chinese Keyword:restaurant-style Preparation time: 2 hours Preparation time: 20 minutes Time allotted: 2 hours and 20 minutes 12 buns per serving (or 2 4 servings)
- Boiling water
- 2″ (5 cm) ginger, finely chopped
- 120ml (1/2 cup) sugar
- 150ml (1/2 cup plus 2 tablespoons) warm water
- 4g (1 teaspoon) sugar
- 3g (1 teaspoon) active dry yeast
- 300g (2 cups) all-purpose flour
- 1 teaspoon salt
Make ginger water
- Place the minced ginger in a small bowl and pour the boiling water over it to combine the flavors. Allow for thorough cooling. The ginger should be drained and discarded using a fine mesh sieve. (*See Footnote 1 for more information.)
Mix the dough1st rise
- To heat the water, either in the microwave or on the stovetop, heat it until it is warm to the touch, approximately 110°F (43°C)
- Stir the sugar into the water until it is completely dissolved. Toss in the yeast. Place the bowl in the refrigerator for 5 minutes or until the yeast begins to bubble. Option 1: Make use of a stand mixer to combine the ingredients: Pour the water into the center of the mixing bowl after you have added the flour. Mix on a low setting with a dough hook until a shaggy dough is produced. Continue to mix at a low speed, gradually increasing it to 3 until the dough is smooth and elastic, about 15 minutes total. If the dough still does not come together after 8 minutes, use your hands to help gather the flour on the bottom of the bowl. Continue to mix for an additional 3 to 5 minutes. If there is still some flour remaining, gradually add additional water, 1 teaspoon at a time, until a smooth dough is formed, stirring constantly. The dough should be somewhat sticky to the touch and little rough to the touch, but it should not adhere to your hands. Form the dough into a ball with your hands a couple more times so that it is circular. 2nd option: Knead with your hands: Pour the water into a large mixing basin and stir until well combined. While stirring with chopsticks in a circular motion, slowly trickle in the water and yeast mixture into the flour mixture. After you’ve added all of the water, continue mixing until a shaggy dough develops. Using your hands, bring the dough together, and then move the dough and any remaining flour to a clean working area to rise again. Make a smooth and elastic ball out of the dough by kneading it for 15 to 18 minutes. Although the dough should feel somewhat sticky to the touch and be little rough to the touch, it should not adhere to your hands
- Wrap the mixing bowl with plastic wrap to keep the ingredients fresh. Rest for approximately 1 hour, or until the size has doubled (45 to 90 minutes depending on heat and humidity). (*See Footnote 2 for more information.)
Prepare the filling
- While the dough is rising, prepare the filling for the dough. Pork should be placed in a medium-sized mixing dish, and the filtered ginger water should be added
- Except for the sesame oil and Chinese chive, combine the remainder of the filling ingredients in a separate bowl. Mix everything together in a circular motion with your hands or a wooden spatula until the liquid is all absorbed and the pork is streaky, about 5 minutes. Combine the sesame oil and Chinese chive in a small bowl. Continue to mix for another minute. Cover the bowl with plastic wrap and place it in the refrigerator until the dough is done.
Prepare the steamer
- Prepare the steamer by lining it with a piece of steamer paper. For those who don’t have access to a steamer paper, you may use a piece of parchment paper cut into a spherical shape and then poke a few holes through it. In the event that you intend to use a bamboo steamer, fill a big tray (large enough to accommodate the steamer) with 1″ (2.5 cm) water. Before you start cooking, soak the bottom of the steamer. This will prevent the steamer from being overheated. Using a stainless steel steamer, prepare a clean kitchen towel and place it between the steamer’s lid and the vessel it is cooking in. In this way, the moisture will be prevented from falling onto the buns and influencing their rising
Form the buns2nd rise
- Make a fist-sized hole in the center of the dough after it has doubled in size. Knead it with your hands until it shrinks back to its original size, which should take about 10 minutes. Using a knife, cut the dough into two equal pieces. Reintroduce one piece to the bowl and wrap it tightly in plastic wrap to prevent it from drying out further. Begin by shaping the dough into a long log and placing it on the baking sheet. Making use of a scale, cut the log into 6 equal pieces, or 38 g per piece. Using plastic wrap, wrap the dough pieces and work on one piece of dough at a time – placing the dough piece cut side down. Use your palms to round the edges of the dough into a round shape
- Press the dough into a round disk with your palms to form a round disk. Start rolling it out with a rolling pin to make it more uniform. It’s best to start by rolling the dough a few times before rotating it and rolling the short ends a third time. After a few repetitions, begin concentrating on rolling out the sides so that the center is thicker and the edges are thinner. If you’re good at this, you can use one hand to rotate the dough while the other hand rolls out one end of the dough until it forms a circular wrapper. Finished wrappers should be about 4.5″ (11 cm) wide, with a slightly thick center and thin edges
- Place about 2 tablespoons of filling (or as much filling you can fit into the wrapper) in the center of the wrapper
- Fold the wrapper over and crimp the edges. Fold the adjacent edge over your finger that is holding the pinch to form pleats. Then press the folded edges together to form a crease in your fabric. Repeat the technique on the other side until all of the edges are pleated. Afterwards, spin the bun around and pinch the center together to seal it
- Once finished, place the buns in a lined steamer and cover them tightly with plastic wrap. Then repeat the process until the steamer is completely filled, making sure to leave at least 1 inch (2.5 cm) between each bun. In a large pot filled with cool water, set the stamer on top of the pot. Allow the dough to rise for 15 minutes, or until it has grown in size a little. If you are using a regular steamer, you will most likely need to cook in two batches because it will not fit all of the buns in one go. The first batch should be cooked as soon as possible after it has been rested while you are working on the second batch. Cooking all the buns at the same time is possible if you use a bamboo steamer that is stacked on top of one another. In this case, start the timer once you have finished wrapping the first batch of packages. And only for a total of 10 minutes should it rise. Make sure the first batch is stacked on the bottom and the second batch is stacked on top of the first batch.
Cook the buns
- When the buns have risen to the top of the oven, crank the heat up to high. Keep an eye on the steamer at all times. Continue to cook over high heat for 15 minutes when the steam starts to seep out of the side. When you’re finished, turn off the heat and let it set for 2 minutes before removing the cover.
- Serve with vinegar as a dipping sauce when still hot. To make the dipping sauce saltier, you can add a dash of soy sauce to the bowl before serving. If you want a spicy taste, you may also incorporate some chile oil into the dipping sauce. Refrigerate or freeze leftover buns for up to 3 days or up to 1 month
- You may reheat frozen buns in the microwave if they are refrigerated or frozen. In order to achieve the best results with frozen buns, cook them in the steamer until they are well warmed throughout.
- If you prefer the ginger flavor and do not mind the texture of the buns being a little less smooth, it is perfectly OK to keep the minced ginger and add it to the bun filling. The amount of time you spend sleeping might vary greatly depending on the temperature and humidity of your room. You may notice that the dough rises rather rapidly if your environment is hot and damp. I prefer to rest the dough in a place with air conditioning (if it’s very hot), so that the dough doesn’t become overly bubbly. In the winter, you may place the dough in a warm, bright location to help it rise more quickly.
Serving:1serving, Calories:133kcal, Composition: 20.5 grams of carbohydrates, 9.4 grams of protein, 1.1 grams of fat (0.3 grams saturated fat), 18 milligrams of cholesterol, 299 milligrams of sodium, 148 milligrams of potassium, 8 milligrams of calcium, 2 milligrams of iron
More Chinese Buns and Dumplings
- Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)
- Addictive Kimchi Pork Steamed Buns
- Soup Dumplings (Xiao Long Bao)
- Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)
- Making Chinese Dumplings from Scratch: A Step-by-Step Guide
Lilja Walter is a member of the Omnivore’s Cookbook team, and she collaborated with Maggie on the development and testing of this particular dish.