Pork Steam Buns Recipe

Activate yeast

Combine warm water (about 105-115°F / 40-46°C) with 1 tbsp sugar and the instant dry yeast in a small bowl. Stir and let sit 5-8 minutes until foamy.

Mix dry ingredients

In a large bowl or stand mixer bowl, whisk together the all-purpose flour, remaining 2 tbsp sugar and fine salt.

Combine wet and dry

Make a well in the flour. Add the foamy yeast mixture, warm milk and vegetable oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or using a stand mixer with dough hook for 8-10 minutes until smooth, elastic and slightly tacky. If dough is too dry add up to 1-2 tbsp warm water; if too sticky, dust with a little flour.

First rise

Shape dough into a ball, oil the bowl lightly, place dough in bowl, cover with plastic wrap or damp towel. Let rise in a warm place until doubled in size, about 60-75 minutes.

Prepare aromatics

While the dough rises, heat 1 tbsp vegetable oil in a skillet over medium heat. Add minced shallot, garlic and grated ginger. Sauté 1-2 minutes until fragrant but not browned.

Cook pork

Add ground pork to the skillet. Break up with a spatula and cook until no longer pink, about 5-7 minutes. Drain excess fat if an excessive amount collects, leaving a little for flavor.

Season and thicken

Stir in light soy sauce, oyster sauce, Shaoxing wine, 1 tsp sugar, sesame oil, ground white pepper and cornstarch. Add 2 tbsp water and cook for 1-2 minutes until mixture slightly thickens and becomes cohesive. Taste and adjust seasoning — add a pinch more sugar or soy if needed.

Finish filling

Remove from heat and stir in thinly sliced green onion. Let filling cool to room temperature (important so it doesn't melt the dough or make buns soggy).

Portion dough

After dough has doubled, punch down to deflate and transfer to a lightly floured surface. Divide dough into 12 equal pieces (about 70-75 g / 2.5 oz each). Roll each piece into a smooth ball and let rest 10 minutes, covered, to relax gluten.

Shape wrappers

Working with one ball at a time, flatten into a 4-5 inch round with your palm then roll with a rolling pin into a circle about 3.5-4 inches diameter, thinner in the center and slightly thicker at the edges.

Fill and seal

Place a parchment round on the steamer tray for each bun. Put about 2 tablespoons (roughly 25-30 g) of cooled pork filling in the center of each wrapper. Gather the edges up and pleat or pinch to seal at the top, twisting slightly to secure. Make sure the seal is tight so filling doesn't leak. Tuck the sealed side down onto the parchment.

Second rise

Place assembled buns on the steamer tray leaving space between them. Cover loosely with a clean kitchen towel and let rise for 20-30 minutes until slightly puffy.

Steam

Bring 4 cups water to a simmer in the bottom of a steamer pot or wok. Place steamer basket with buns over simmering water, cover, and steam on medium-high heat for 12-14 minutes for freshly made dough (do not open lid during steaming). If using bamboo steamer, rotate once midway for even cooking.

Rest

After steaming, turn off heat and let buns sit covered for 2-3 minutes before removing lid to avoid surface collapse from sudden temperature change.

Finish

Brush tops very lightly with neutral oil or melted butter if desired for a slight sheen. Serve warm.