Chinese Steamed Pork Buns
Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it's like they're fresh out of the bamboo steamer!
Ingredients
12 servings
Instructions
- Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
- Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
- 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.
- Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
- Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
- Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
- Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
- Take one piece of dough, cover remaining with cling wrap or tea towel.
- Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
- Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
- Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
- Repeat with remaining dough - make 12 in total.
- Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
- Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
- Place 6 to 8 buns on paper, cover with steamer lid.
- 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.
- Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
- Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
- Remove steamer from wok, serve warm!
- Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
- Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
- While stirring, slowly pour cornflour mixture in. Mix until smooth.
- Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Nutrition per serving
226kcal
💰 Cost Estimate
Total Ingredients
$357.00
$357.00
Per Serving
$30.00/serving
$30.00/serving
🏠 Savings
~$714.00 vs buying!
~$714.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| active dry yeast powder | 1 tsp | $1.00 |
| / 65 ml warm water | 0.25 cup | - |
| white sugar | 1 tbsp | $1.00 |
| /125 ml warm water | 0.5 cup | - |
| /70g white sugar | 4 tbsp | $3.00 |
| / 300g plain flour | 2 cups | $35.00 |
| / 155g cornflour / cornstarch | 1 cup | $120.00 |
| / 65 ml vegetable oil | 0.25 cup | $47.00 |
| baking powder | 1 tsp | $7.00 |
| vegetable oil | 1 tbsp | $12.00 |
| finely chopped escalot or white onion | 0.3333333333333333 cup | $39.00 |
| sugar | 1 tbsp | $1.00 |
| soy sauce | 0.5 tbsp | $8.00 |
| oyster sauce | 0.5 tbsp | $10.00 |
| sesame oil | 1 tbsp | $15.00 |
| water | 0.5 cup | - |
| cornflour dissolved in 1 tbsp water | 1 tbsp | $3.00 |
| Chinese Barbecue Pork | 0.5 cups | $55.00 |
*Estimated market prices, may vary by region
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