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–+ servings

Steam Buns w/ Pork Filling

This version is made with a yeasted dough and filled with a savory pork filling. It's so fluffy, soft, and doesn't stick to the roof of your mouth.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine Chinese, Hmong, Lao, thai, Vietnamese
Servings 12 each

Equipment

  • 12 parchment paper squares
  • 1 Steamer

Ingredients
  

For the dough

  • 230 ml warm water (100'F to 115'F water works best)
  • 1 Tbsp yeast (13g)
  • 1 Tbsp sugar (13g)
  • 425 grams Red Lotus Special Flour
  • 2 tsp double acting baking powder (7g)
  • 1/4 cup sugar (55g)
  • 1/4 tsp salt
  • 3 Tbsp vegetable oil (55g)

For the filling

  • 1 lb ground pork (57g)
  • 1/3 cup chopped wood-ear mushrooms (57g)
  • 1/2 cup diced yellow onion (148g)
  • 1/2 cup sliced green onion (55g)
  • 1 tsp fish sauce (6.5g)
  • 1 Tbsp oyster sauce (26g)
  • 1/4 tsp salt
  • 1 tsp ground black pepper or white pepper (4g)
  • 2 tsp sesame oil (9g) [optional: If you don't like the flavor of sesame oil you can omit]

Other ingredients

  • 3 whole boiled eggs (quartered)
  • 3 links Chinese sausage (sliced)

Instructions
 

For the dough

  • Place the yeast, 1 Tbsp sugar, and warm water into your mixing bowl. Let it sit for 5 minutes to allow the yeast to activate and bloom.
  • Then add in the flour, baking powder, salt, & 1/4 cup sugar to the yeast mixture.
  • If you have a KitchenAid or dough mixer, mix the dough with a hook attachment until you get a shaggy dough consistency. Then slowly add in the oil.
  • Mix the dough for at. least 10 minutes on medium low. After 10 minutes, the dough should be nice and smooth. If you don't have a dough mixer, you can also do it by hand. Knead it for 10 minutes until you get a smooth dough. Remove the dough and finish kneading it on your counter surface to get a smooth rounded ball. Spray either your mixing bowl or a big bowl with cooking oil or brush with vegetable oil and place the dough in. Cover with plastic wrap and let it rise for at least 1 hr to 1.5 hrs or until it has doubled in size. I like to place the dough in my oven with the lights on to let it proof. DO NOT TURN OVEN HEAT ON just the lights on to help give some humidity so that the dough can rise if you live in a colder region.
  • After 1 to 1.5 hrs, remove the dough and divide them into 12 equal balls. I weighed each ball to about 64 grams (64-65grams is okay since you will have a little bit of dough leftover). For each portion, tuck and roll to get a smooth surfaced ball. Cover with a damp towel and let it rest for 10 minutes before rolling them out.
  • After the dough balls have rested for 10 minutes, it's ready to roll out flat. With a rolling pin, roll out each ball flat big enough to be able to fold and cover the filling. When rolling the dough, make sure the middle part is thicker than the outer parts. Roll the outer parts a little bit thinner so you can be able to cover the filling and allow the bottom to be thick enough to support the filling. Since we're folding most of the outer part of the dough to the center, it's best to have it be thinner so when it meets, it'll even out in thickness with the bottom.

For the filling

  • Mix everything into a bowl and portion out into 12 equal parts. I used an ice cream scooper to measure each portion. Set aside or place it in the fridge until you're ready to use it.
  • Have ready 3 hard boil eggs peeled and cut into quarters and as much Chinese sausages cut into slices

To finish

  • Place the filling, egg slice, and a few slices of Chinese sausage into the center of the dough and crimp the sides around the filling until all the dough covers the filling. Seal the top and then place it on the square parchment paper. Repeat until all the buns are filled.
  • Place the buns into your steamer and cover. Let it rest and allow it to proof for at least 30 minutes before steaming. After 30 minutes, place it over boiling water and let it steam for 20 minutes. After 20 minutes, turn off the heat and let it sit for 5 minutes with the lid still on. Lifting the lid instantly will cause your buns to deflate, so wait 5 minutes. After 5 minutes, remove the buns and enjoy while they're still warm! They're soft and best warm.
  • If you have leftovers, cool it, plastic wrap it, and place it in the freezer. Rewarm it by steaming again or microwaving it. It can keep in the freezer for a good 3 month or in the fridge for 4-5 days.

Notes

The filling can be made with chicken if you don't like pork.
Keyword steam bun, steam buns
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