We have tried these steamed buns for the first time on our trip to NY. Since it was immediately a family favourite, I have made some researches to make it at home. Well lucky me it turned out to be tasty and pretty much like the ones we had in Chinatown. The original recipe required all purpose flour, but since I did not have enough I’ve added some self-rising flour, after all the recipe called for baking powder so I thought I was not a big deal. I was right, the dough turned out perfect☺.
Serving : 10 small buns or 5 large ones
Cooking time: 2 1/2 hours
For the buns:
- 3/4 cup lukewarm water
- 1 1/2 tsp. dry yeast
- 1 tbsp. sugar
- 1 cup all purpose flour
- 1/2 cup self-rising flour
- 1 tsp. baking powder
- 1/2 tsp. salt
For the filling:
- 250gr ground pork
- 4 spring onions (only the green part)
- 1 tbsp. soya sauce
- 1/2 tbsp. sesame oil
- 1/2 tbsp. olive oil
- 1/2 tbsp. rice vingar
- 1 cm grated ginger
- Sprinkle the yeast over the lukewarm water and let it rest for about 5 minutes until it gets foamy on the surface as shown below.
- In a large bowl add both flours, salt, baking powder and add the yeast mixture on top. Knead the dough until smooth and elastic.
- Cover the bowl with a wet damp cloth and let it rise in a warm place for about 2 hours.
- In the mean time start preparing the filling. Put all the filling ingredients in a large bowl and mix until combined through.
- After the dough has doubled in size, divide it in 5 large buns or 10 small buns.
- The most difficult step is folding ( as you can see form my photos here ☺) that’s why I have included a link here where you can see how to fold them.
- The finished bun should be like shown in the below picture.
- Place the buns in a steamer taking care to line under them a small square of baking paper so they won’t stick to the bottom of the steamer.
- Steam covered for 17 minutes without opening the lid while steaming. Remove the lid on the last minute.
Ps: If you will end with a leftover filling, you can make it a soup as per my recipe here.