Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother. I also mix in a few flours to get a softer dough texture. This recipe is specially created for those who cannot find Hong Kong Flour. In this steam bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possible, try to use superfine flour as it gives a softer and finer texture.
Chinese Steam Pork Buns are not commonly served in Cantonese Dim Sum restaurants. The first time I had these kind of buns are at a Shanghainese restaurant. Cantonese Dim Sum restaurants popular pork bun is the BBQ pork bun. Nonetheless, these pork buns are also delicious
Chinese Steamed Pork Bun Recipe
Servings: 6
Equipment
- Steam Basket (if you use other steam equipment, wrap the lid with a cloth)
- Rolling Pin
- Baking Paper
Ingredients
Pork Filling
- 300 grams minced pork
- 2 cm grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 tablespoon abalone sauce/oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 75 grams chives
Dough
- 160 grams superfine flour/plain flour/all purpose flour 1+1/4 cup
- 40 grams cake flour 1/4 cup + 1&1/2 tablespoon
- 30 grams wheat starch 1/4 cup
- 45 grams icing sugar 1/3 cup + 1 teaspoon
- 1/2 teaspoon baking powder
- 3/4 teaspoon yeast instant
- 125-130 ml water 1/2 cup + 1 teaspoon (room temperature)
- 30 ml vegetable oil 2 tablespoon
Instructions
Prepare pork filling
- In a large mixing bowl, combine minced pork, ginger, salt, sugar, abalone or oyster sauce, cornstarch. Mix in one direction until it forms a paste.Add sesame oil and cooking oil. Mix in one direction until it forms a paste.Add chives and mix well. Cover the bowl with a cling wrap and place it in the fridge for half an hour.
Prepare dough
- In a large mixing bowl, combine plain flour, cake flour, wheat starch, icing sugar, baking powder, instant yeast, and water. Use a chopstick or ladle to mix and gather the ingredients into a dough. Transfer the dough to a flat surface and add cooking oil (in 3 batches). Knead the dough gently until it feels smooth, soft, and supple, about 10 minutes. Avoid overkneading.
- Form the dough into a ball and gently press it. It should slowly bounce back. Next, roll it into a log shape and divide it into 10 equal portions. Each portion weighs about 43-44 grams. Cover the portions with a cloth to prevent them from drying out. Rest for 5 minutes.
- Take one portion and shape it into a ball by pulling the edges towards the center. Ensure the surface is smooth. Lightly dust your working surface with flour and place the dough on it, smooth side down. Then flatten the dough using the palm of your hand. Then use a rolling pin to flatten it further to about 10 cm in diameter.
- Place 2 heaps tablespoons of pork filling in the center of the flattened dough. Pleat the edges of the dough to seal the filling inside completely. Place the bun on a piece of baking paper. Gently press the sides to shape it into a round bun. Transfer the bun to a steaming basket and cover the basket with a lid. Repeat the process with the remaining dough portions.
- Then let it proof until the dough look plump and smooth. The time depends on the type of flour used and your room temperature.
Set up the steamer
- Pour water into the wok or pot and place the steam basket on top. Steam on high heat for 15 minutes. Turn off the heat and let the steamed buns rest in the basket for 10 minutes without opening the lid. Serve warm.
Notes
- Flour Type and Quality: The type and quality of flour significantly affect the color and texture of the buns. I used PRIMA brand TOP flour, a ‘superfine’ plain flour with 9.5% protein content. This flour produces whiter, softer buns. If this flour is not available in your area, you can substitute it with plain or all-purpose flour. However, the buns will have a slightly less white color and a chewier texture, though they’ll remain soft and fluffy.
- Kneading: Avoid over-kneading the dough, as this can make the buns tough and chewy.
- Proofing: The proofing time depends on the type of flour used and the ambient temperature. Adjust accordingly.
- Steaming:
- Do not pre-boil the water. Place the steam basket over room-temperature water, then turn on the stove to high heat.
- After steaming, do not open the lid immediately. Turn off the stove and let the buns rest in the steam basket for 10 minutes before removing the lid.
- Serving: Baozi is best enjoyed warm when it’s soft and fluffy. Serve immediately after steaming.
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