Fluffy Steamed Pork Buns
Savory braised pork tucks inside a soft, hand-shaped dough that steams up into light, pillowy buns worth the wait for the dough to rise.
These buns take real shape from a yeasted dough rather than a quick baking-powder shortcut, so the crumb turns out properly light and airy. The pork filling reduces down until it is glossy and a little sticky, which keeps it from leaking out while the buns steam. Let them rest before steaming so the dough has one last chance to puff.
Ingredients
Method
Tap a number to mark a step doneStir the sugar and yeast into the warm milk and let stand for 5 minutes until foamy.
Mix the flour and baking powder in a large bowl, add the yeast mixture, and knead for about 8 minutes into a smooth dough.
Cover and let the dough rise in a warm place for 1 hour, until doubled.
While the dough rises, cook the pork shoulder in a skillet over medium heat with the garlic and ginger for 6 to 7 minutes until browned.
Stir in the soy sauce, hoisin sauce, and shaoxing wine, and simmer for 5 minutes until the pork is glossy and the liquid has mostly reduced, then stir in the scallions and let cool.
Punch down the dough, divide into 8 pieces, flatten each into a small round, and spoon filling into the center.
Gather the edges up and around the filling, pinching and twisting to seal, then set each bun on a square of parchment.
Let the buns rest for 15 minutes, then steam over simmering water for 12 to 15 minutes until puffed and cooked through.
Kitchen note
Twist the top of each bun firmly closed, since a loose seal lets steam escape and can cause the filling to spill during cooking.
