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How To make Chinese Steamed Pork Buns 1
2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water 2 Whole pork tenderloins,
About 12 ounces 1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired 1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion
NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I do not like the flavor that a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer. 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop
pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger
and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine 1/2 cup of the water and the constarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal portions. Shape each portions into a smooth ball. 4. Roll each ball of dough on lightly floured surface into a circle 5 to 6
inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. 5. Cut waxed paper into twelve 5-inch squares. Brush one side of paper
lightly with oil. Place a bun, seam side down, on each square. 6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen BARBECUED PORK: 1. Remove and discard fat from meat. 2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic
and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly. 3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking. 5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE
How To make Chinese Steamed Pork Buns 1's Videos
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We like eating Chinese buns at breakfast or as a snack. When we start eating one, we can’t stop!
Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Steamed Pork Buns Recipe - Baozi
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I have been craving these lovely delicious homemade buns for a long time. This is not a popular bun filling in china. I only had it in my hometown, a small city in the South of China. So I am very surprised that I can get this ingredient and share it with you.
INGREDIENTS FOR THE FILLING
- 3 tbsp of cooking oil
- 1 piece of scallion, diced
- 1/2 tbsp of diced ginger
- 3 cloves of garlic, diced
- 1 shallot, sliced
- 1 pound (454 grams) of ground pork
- 3 ounces of dehydrated bok choy (Can also use dried mushroom, wood ear fungus, or even fresh vegetables.) (Amazon Link:
- 1 tsp of sugar
- 1/2 tsp of salt or to taste
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce生抽 (Amazon Link -
- 1.5 tbsp of chinese cooking wine料酒 (Amazon Link:
- 1 tsp of dark soy sauce老抽 (Amazon Link:
INGREDIENTS FOR THE BUN WRAPPERS
- 500 grams (1.1 lb) of all-purpose flour
- 280 grams (10 ounces)of room temp water
- 1 tbsp of sugar
- 2 tsp of dry yeast
- 1.5 tsp of baking powder
INSTRUCTION
- 梅菜干(Mei Cai Gan), it is a category of sundry leafy vegetables in Hakka cuisine. If you can’t find this ingredient, you can use dry shitake mushroom, wood ear fungus, or fresh vegetables. Soak the dehydrated bok choy in some warm water for 3 hours in advance.
- 3 hours later, take it out and squeeze the water. The end of the stem is a little tough and fibery. Cut it off and discard it. Slice the bok choy finely and set it aside.
- Finely diced some ginger, a few cloves of garlic, and a piece of scallion. Slice a small shallot thinly.
- Heat your wok and add some cooking oil. Saute all the aromatics until the shallot becomes a bit translucent. Push it to the side and add the ground pork. Stir for a minute or 2, then push everything to the side again. Add the dehydrated bok choy. Cook the bok choy until it absorbs the meat juice. Mix everything then we can add the seasonings: 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1.5 tbsp of Chinese cooking wine, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce. Mix thoroughly and the filling is done.
- Let’s move on to the buns. Combine 500 grams of all-purpose flour with 1.5 tsp of baking powder.
- Add 1 tbsp of sugar and 2 tsp of dry yeast into 280 grams of water. Mix until the sugar is dissolved. Pour this yeast water into the flour in batches. Knead until a smooth dough forms. Cover that and let it sit for 5-8 minutes.
- Poke a hole in the center of the dough and use that to stretch the dough into a big ring. Cut one side open and you have a long log. The amount I gave is enough to make 12 big buns, so we gonna cut this into 12 even pieces and shape each piece into a smooth ball.
- Flatten the ball with the palm of your hand. Then use a rolling pin to roll it bigger. Lift the sheet and roll the edge to make it thinner. Eventually, you will have a wrapper with a thinker middle and a thinner edge.
- Put the filling in the middle of the wrapper. This is how I close the buns. Your thumb and middle finger go under the wrapper, and the forefinger goes above it. Lift it to make the first pleat. Keep folding it to continue making the pleats. Do it all the way around. When you reach the end, just twist and pinch to close the buns.
- Brush a thin layer of oil in the steamer. Put the buns in. Leave some space between each bun because they will be bigger after steaming.
- You just put the buns above some warm water. Let it sit for 15-20 minutes.
- 20 minutes later, you can turn the heat to high and bring the water to a boil. Once you can see the steam coming up, start counting the time. Let it steam for another 15 minutes. Then you can turn off the heat but do not open it immediately. Let it sit for at least 3 minutes or else the skin will shrink once the cold air hit the buns and you will lose the fluffiness.
Steamed Pork Buns 蚝油肉包
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Ingredients (材料):
300g (2 3/8 cups) plain flour or pau flour (普通面粉或包粉)
1 tsp instant yeast (即溶干酵母)
40g (2 1/2 tbsp) caster sugar (细砂糖)
1 tsp baking powder (发粉)
1/2 tsp salt (盐)
150ml water(水)
2 tbsp lard /corn oil / vegetable oil(2汤匙猪油或玉米油)
Filling (馅料):
350g pork belly, diced (花肉,切丁)
2 tbsp toasted white sesame seeds (炒香白芝麻)
2 stalk coriander, minced (2棵芫荽,切碎)
2 tbsp chopped shallots and garlic (葱蒜茸)
2 tbsp oil (油)
Seasoning (调味料):
2 tbsp oyster sauce (蚝油)
1 tsp dark soy sauce (黑酱油)
1 tbsp light soy sauce (生抽)
2 tbsp sugar (白糖)
1/4 tsp pepper (胡椒粉)
1 tbsp corn starch (玉米粉)
2 tbsp water (水)
Steamed Pork Buns
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The dough recipe:
Steamed Pork Buns
Ingredients:
400 grams pork
20 grams spring onion (chopped)
1 teaspoon gnger (finely chopped)
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon shaohsing wine
1 tablespoon corn starch/ corn flour
80 grams water.
Steam the buns for 12 to 15 minutes.
Recipe | Cotton Soft, White, Fluffy Pork Steamed Buns
PORK STEAMED BUNS
DOUGH INGREDIENTS:
5 cups Special bao flour (Red Lotus brand)
1/4 cup sugar
1-3/4 cup Warm water
1 tbsp Instant dry yeast
1 tsp baking powder
2 tbsp Crisco veg. shortening
OTHER INGREDIENT:
Cupcake liner
FILLING INGREDIENTS :
1.5 lbs ground pork
1/2 cup wood ear mushrooms, chopped
1/2 cup round onion, diced
1/3 cup carrots, cubed
3 stalks Green onion, sliced
1 tsp MSG
1 tsp Salt
1/4 tsp black pepper
2 tbsp Oyster sauce
1 tbsp Seasoning soy sauce
1 tsp Sugar
Please adjust seasonings to your liking. Enjoy! Thank you for stopping by my channel. ????❤