CHINESE PORK BUNS

Chinese Pork Buns image

These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!

Provided by FERNNG

Categories World Cuisine Recipes Asian Chinese

Time 5h32m

Yield 12

Number Of Ingredients 19

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Ingredients

½ cup water
2 teaspoons instant yeast
2 teaspoons white sugar
2 cups cake flour, divided
⅔ cup water
3 slices fresh ginger root, peeled and minced
1 spring onion, minced
1 tablespoon oyster sauce
1 tablespoon white sugar
1 tablespoon all-purpose flour
1 tablespoon corn flour
1 tablespoon sesame oil
1 pinch ground white pepper to taste
7 ounces Chinese barbeque pork, cut into very thin slices
½ cup corn flour
⅜ cup cake flour
1 tablespoon baking powder
⅜ cup white sugar
2 ½ tablespoons cooking oil

Steps:

Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
Spoon chilled filling over pork; mix well.
Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 34.8 g, Cholesterol 11.9 mg, Fat 5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 142.2 mg, Sugar 7.4 g