Pork buns are a classic grab and go street food in China. They're not the simplest to make but not exactly the hardest either. Once they're out of the steamer we PROMISE you it'll be rewarding, taste-wise and kitchen-bragging-rights-wise too. This light fluffy dough has a hint of sweetness which we feel goes very well with the savoury and well-rounded flavour of the filling. This recipe makes approximately 10-12 buns.
What you will need:
Weighing scale
Rolling pin (preferably one with a small diameter)
Steamer of any sort (does NOT have to be bamboo)
Ingredients:
Bao Dough:
250g bao flour or low protein flour
75g caster sugar
7g yeast
7g baking powder
125ml water
Pork Filling:
Approximately 350 grams of ground pork
1 tsp of minced garlic
1 tbsp of soy sauce
2 tsp of oyster sauce
1 tsp of dark soy sauce
1 1/2 tsp of sesame oil
80g (1/3 cup) of chicken stock
1/2 tsp of salt
1 tsp of sugar
You might have some leftover filling, they're great as meatballs thrown into chicken stock soup as a meal on its own, or you could freeze them. We'd recommend the former!
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