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Pork steamed buns

Souped Up Recipes · ♥ 2.1K likes · 26.7K views · 9 min video

Read about pork in the BrightCulinary Book

Pork steamed buns, from the video Makes 12
Timestamp
Ingredients
Method
Techniques
▶ 0:48
  • 1½ tsp instant yeast
  • 2 tbsp sugar
  • 220 g lukewarm water
Stir the instant yeast, sugar and lukewarm water in a mixing bowl until the yeast is evenly distributed.
Mixing the bun dough
▶ 1:12
  • all-purpose flour
Add the flour in batches and mix with a rubber spatula until the water is absorbed, adjusting for the brand of flour.
▶ 1:32
  • 2 tbsp room temperature butter
Add the room temperature butter little by little and mix it in.
▶ 1:53
Run the stand mixer at medium-low about 8 minutes, or knead by hand, until the butter is fully incorporated and the dough is smooth, soft and elastic.
Kneading and the first proofKneadingRead
▶ 2:13
Shape into a ball, cover and proof 1 to 1.5 hours until doubled.
▶ 3:13
  • 3 tbsp cooking oil
  • 2½ tbsp minced garlic
  • 1 tbsp minced ginger
  • 5 whole scallions
Heat oil in a saucepan with the minced garlic, minced ginger and the scallion whites, stirring over low heat a few minutes until slightly golden brown.
Cooking a third of the porkMincing
▶ 3:35
Add one third of the ground pork and stir until cooked through.
▶ 3:35
  • 400 g ground pork
  • 1½ tbsp soy sauce
  • 1½ tbsp oyster sauce
  • 2 tsp soybean paste
  • 1 tsp dark soy sauce
  • 1½ tsp 13 spice powder
Season with soy sauce, oyster sauce, soybean paste, dark soy sauce and 13 spice powder.
▶ 4:16
Pour in the water, cover and simmer over low heat 15 minutes, leaving plenty of liquid.
Combining with the raw pork
▶ 4:16
  • 1 cup water
Cool completely, then combine with the remaining raw pork and the scallion greens, mixing in one direction until well combined.
▶ 4:37
Chill the filling in the refrigerator.
Checking the proof and punching downProofingRead
▶ 4:37
Test the proof by poking a hole; if it neither shrinks back nor collapses the dough is ready, then punch it down.
▶ 5:20
Knead until smooth and elastic again, poke through the centre, stretch into a ring, cut it open and roll it into an even log.
Dividing and rolling the wrappersShaping
▶ 5:40
Divide into 12 even pieces, dust lightly with flour and keep covered.
▶ 5:40
  • flour
Flatten a piece and roll the edges with a rolling pin while rotating, to a round wrapper with a thicker centre and thinner edge.
▶ 5:59
Divide the filling into 12 portions, mound one in the centre of a wrapper.
Pleating the bunsShaping
▶ 6:20
Pinch the edge, stretch lightly and fold to make pleats all the way around, then shape the bun upward so it stays tall.
▶ 7:00
Fill the steamer with water, line the rack with parchment paper and set the buns in.
▶ 7:20
Cover and proof a second time about 30 minutes, until one and a half times bigger.
Second proof and steamingSteamingRead
▶ 7:20
Bring to a boil on high, then switch to medium and steam 20 minutes.
▶ 7:39
Turn off the heat and leave them in the steamer 5 minutes before opening the lid so they do not collapse.