Pork Steamed Buns
Ingredients: lukewarm water, instant yeast, sugar, all-purpose flour, room temperature butter · 150 min cook time · 200kcal · ~₩19,000
Ingredients
300g lukewarm water, 2tsp instant yeast, 1tbsp sugar, 500g all-purpose flour, 2tbsp room temperature butter, 400g baby napa cabbage (娃娃菜), 1tsp salt, 8stalks scallions, 0.25cup vegetable oil, 500g ground pork, 2tsp minced ginger, 2tbsp minced garlic, 0.5tsp white pepper powder, 2tbsp soy sauce, 2tbsp oyster sauce, 0.5tsp dark soy sauce, 18sheets parchment paper
Instructions
1. Combine 300g of lukewarm water, 2 tsp of instant yeast, and 1 tbsp of sugar. Stir until the yeast is well distributed.
2. Add all-purpose flour to the yeast mixture. Mix with a rubber spatula until all the water is absorbed. Knead for a couple of minutes until a rough dough forms.
3. Add 2 tbsp of room temperature butter and continue to knead for about 8 minutes on medium-low speed or until the butter is well absorbed and the dough is smooth and elastic. If kneading by hand, it will also take about 8 minutes.
4. Roughly shape the dough into a round, cover it, and let it proof for 1 hour or until doubled in size.
5. Roughly dice 400g of baby napa cabbage (娃娃菜). Season with 1 tsp of salt and toss thoroughly. Let it sit for 20 minutes to draw out moisture.
6. Squeeze out most of the water from the cabbage. You should have about 250g of cabbage left.
7. Dice 8 scallions into ½-inch long pieces. Add them to a wok along with ¼ cup of vegetable oil. Fry over low heat for 8 to 10 minutes, stirring every 30 seconds, until the scallions are dry, crispy, and dark green. Let it cool until lukewarm.
8. Combine the cooled caramelized scallion oil with the squeezed cabbage and ground pork. Add 2 tsp of minced ginger, 2 tbsp of minced garlic, ½ tsp of white pepper powder, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, and ½ tsp of dark soy sauce. Mix everything until well combined.
9. Punch the proofed dough to eliminate air bubbles. Roll the dough into a long, even log and divide it into 18 pieces. Sprinkle some flour to prevent sticking and cover them to prevent drying out.
10. Take one piece of dough, flatten it with your hand, and use a rolling pin to roll it bigger. Roll the edge back and forth while rotating the dough with your left hand to create a round wrapper with a thick middle and thinner edge.
11. Place some filling in the middle of the wrapper. Pinch the edge to create the first pleat. Use your left hand to help stretch, fold, and pinch the wrapper all the way around. Pinch to close any hole at the end. Place each bun on parchment paper and set it in the steamer.
12. Leave the buns in the steamer to proof for a second time, about 15-20 minutes.
13. Place the steamer onto a pot filled with water. Turn the heat to high and bring the water to a boil. Once steam comes out, switch the heat to medium and steam for 20 minutes.
14. Turn off the heat and let the buns stay in the steamer for 5 minutes before opening.
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