猪肉包子Steamed Pork Buns
Zhūròu bāozi
Soft yeasted buns pleated around a juicy pork and ginger filling and steamed. Written for the book from the bookmarked recipes; not cooked yet.
- Time
- 1 h hands-on, 2 h 30 total
- Makes
- buns
- Chapter
- 面点 Dough and dumplings
- Source
- Draft for the book, from the bookmarked The Woks of Life; see also Red House Spice, pork rind jelly
配料 Ingredients
Dough
Filling
做法 Method
Dough
Mix 300 g all-purpose flour, 1 tsp instant yeast and 15 g sugar. Add 165 ml warm water and 1 tbsp neutral oil and bring it together.
Knead until smooth and elastic.
Cover and let rise until doubled.
Filling
Mix 400 g ground pork with 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, ½ tsp salt and ¼ tsp white pepper.
Stir hard in one direction, adding 80 ml stock or water a spoonful at a time, until the filling turns sticky and springy.
Fold in 1 tbsp sesame oil, 1 tbsp fresh ginger, 3 scallions and 100 g pork rind jelly if using. Chill while you shape the dough.
Shape
Knock back the dough and divide into 12 pieces. Roll each into a round about 10 cm across, thicker in the middle than at the edge.
Put about 30 g of filling in the center. Pleat the edge up and around, then twist the top closed.
Set each bun on a square of parchment in the steamer. Cover and let rise again until slightly puffy.
Steam
Steam over high heat with the lid on.
Turn off the heat and wait before lifting the lid, so the buns do not collapse.
笔记 Notes
Tips
- The pork rind jelly is the soup-dumpling trick. It melts as the buns steam and leaves broth inside.
- Wrap the steamer lid in a towel so condensation doesn't drip onto the buns.
