These Steamed Pork Buns are easy to make and are delicious anytime of year, especially for Lunar New Year.
This recipe came from a dear friend, Tola, who also gave me this amazing Asian Marinade recipe. I adjusted it a bit for my family’s tastes and for my laziness to drive cross town to the Asian Market.
She uses a ready made mix for the bun dough. But, you probably need to get it at a specialty market since I didn’t see it in the Asian Food Aisle of my supermarket. So, I used the recipe in Ming Tsai’s Blue Ginger cookbook.
I also couldn’t find the Chinese sausage. So, I went with some linguisa so I can make some Portuguese Beans with Linguisa another day.
There is no way my husband and son would go for the boiled egg inside. So, I made a few for me with egg, and left them out of the rest.
Steamed Pork Buns
- 3/4 cups water
- 2 tablespoons sugar
- 2 1/4 teaspoons yeast 1 package
- 3 cups flour
- 2 teaspoons lard or shortening melted
- 1 pound ground pork
- 1/3 cup wood ear fungus or shitake finely chopped
- 1/3 cup onions finely chopped
- 1 tablespoon garlic finely chopped
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 boiled eggs cut into quarters
- 1/4 poined Chinese sausage cut in 12 slices
- Add sugar and yeast to the warm water and let it sit for 5-10 minutes to get foamy on top (I use the measuring cup – one less thing to wash!). If it does not foam, your yeast is bad and the dough will not rise.
- In a food processor combine flour, lard/shortening and yeast mixture. Blend until dough forms a ball.
- On a floured board knead dough until smooth and elastic, about 10 minutes. Divide dough into 12 balls.
- Combine all filling ingredients. And divide into 12 portions.
- Roll a ball of dough into a 2-3″ circle with hands. Add one portion of pork filling, 1/4 of an egg and a slice of sausage.
- Pull dough edges to the top to surround the filling and pinch to close.
- Place dough seam side down on a piece of parchment paper and place in a bamboo steamer with room for the buns to expand (about 4 per steamer tray). Repeat with all buns.
- Cover with a towel and let rise until buns are doubled in size, about 1 hour.
- Steam buns for 30 minutes.
If you need more Lunar New Year inspiration, check out our Pinterest Board.
Follow That Recipe’s board Chinese New Year on Pinterest.