Name: Savoury Steamed Buns
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 3 cups All-purpose flour; 1 cup Warm water; 2 tsp Active dry yeast; 2 tbsp Granulated sugar; 1 tsp Baking powder; 10 oz Ground pork; 1 cup Napa cabbage, finely minced; 2 tbsp Soy sauce; 1 tbsp Fresh ginger, grated; 1 tsp Sesame oil

"These pillowy, cloud-like buns are stuffed with a succulent mixture of seasoned ground pork, fresh ginger, and crunchy cabbage. Each bite offers a perfect harmony between the slightly sweet, airy dough and the deeply savory, umami-rich interior."

Ingredients

Qty	Item
3 cups 375 g	All-purpose flour
1 cup 240 ml	Warm water
2 tsp 7 g	Active dry yeast
2 tbsp 25 g	Granulated sugar
1 tsp 5 g	Baking powder
10 oz 285 g	Ground pork
1 cup 100 g	Napa cabbage, finely minced
2 tbsp 30 ml	Soy sauce
1 tbsp 6 g	Fresh ginger, grated
1 tsp 5 ml	Sesame oil

How to Make Savoury Steamed Buns

In a small bowl, dissolve the sugar and yeast in warm water and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour and baking powder. Gradually add the yeast mixture and stir until a dough forms. Knead the dough for 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.

While the dough rises, prepare the filling by combining the ground pork, minced cabbage, ginger, soy sauce, and sesame oil in a bowl. Mix vigorously in one direction until the meat becomes tacky.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a circle, making the edges slightly thinner than the center.

Place a spoonful of filling in the center of each dough circle. Pleat the edges together to seal the bun at the top.

Place the buns on individual squares of parchment paper. Let them rest for 20 minutes for a second rise.

Arrange buns in a steamer basket. Steam over boiling water for 15-20 minutes. Turn off the heat but leave the lid on for 5 minutes before opening to prevent the buns from collapsing.

·
Ensure your water is not too hot (around 110°F/43°C) to avoid killing the yeast.
·
Salt the cabbage and squeeze out excess moisture before adding it to the meat to prevent soggy buns.
·
Do not open the steamer lid immediately after cooking; the sudden temperature change can cause the buns to wrinkle.
·
If you want whiter buns, add a teaspoon of white vinegar to the steaming water.

Frequently Asked Questions

Can I freeze these buns?

Yes, you can freeze them after they have been steamed and cooled. Re-steam for 5-8 minutes directly from frozen.

Why did my buns turn out yellow?

This can happen if the baking powder reacts with certain types of flour or if the dough is over-steamed. Use bleached flour for a whiter finish.

Can I use a different meat?

Absolutely. Ground chicken or turkey works well, though you may want to add a little extra sesame oil since these meats are leaner than pork.

What if I don't have a bamboo steamer?

You can use a metal steamer insert or a rack inside a deep pot with a tight-fitting lid wrapped in a kitchen towel.

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