Steamed pork buns

Step 1/4

• 83⅓ g flour
• 43⅓ ml water
• 6⅔ g fresh yeast

• measuring cup
• large mixing bowl
• spatula

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

Step 2/4

• 166⅔ g ground pork
• 16⅔ g scallions
• 5 g ginger
• ⅔ tsp salt
• 3⅓ g white pepper
• 3⅓ g five-spice powder
• 3⅓ ml light soy sauce
• 3⅓ ml dark soy sauce
• 6⅔ ml oyster sauce
• 3⅓ ml sesame oil

• large mixing bowl

Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.

Step 3/4

• water, for steaming
• flour, for dusting

• spoon
• cutting board
• knife
• large pot
• rolling pin

Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.

Step 4/4

• steam basket

Transfer buns to a steam basket set over boiling water and steam for approx. 15 min. Allow to cool and enjoy!

Enjoy your meal!